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18-09-2022, 08:04 PM
Radio Sintonia:
The majorero stew, an unavoidable tradition in the festivities of La Peña.
The square of the sanctuary of the Vega de Río Palmas hosted this Saturday, September 16, a tasting of traditional stew with live music. In this way, the Festivities in Honor of Our Lady of La Peña pay tribute to one of the most representative elements and that can not be missing in the popular festivals of Fuerteventura. An initiative that has been received with great success by the public, who from the first minute queued to taste a plate of majorero stew.
The stew is a tradition that has been maintained in the majorero villages over the years. This family stew with vegetables, legumes and goat meat has been transmitted from generation to generation and continues to be an unmissable event today in the patron saint festivities. With the music and revelry that always accompanies him. On this occasion, it has been the majorero group Taknara that has enlivened the tasting.
For the island president, Sergio Lloret, "the stew is a mark of gastronomic identity, a traditional ritual of each of our festivals and the day of the patron saint of the island could not be missed".
According to the Minister of Culture of the Cabildo de Fuerteventura, Rayco León, "the tradition in Fuerteventura is to celebrate the patron saint festivities with a stew. What better than to celebrate the festivities of the patron saint of the whole island with this multitudinous stew".
The dish served in the Vega de Río Palmas has been a stew in the pure traditional Majorero style, based on goat meat, vegetables and potatoes. Ingredients all from Fuerteventura, highlighting the quality of the local majorero product.
The restaurant La Fortaleza de Valles de Ortega was in charge of preparing this typical dish, which began to be prepared from seven in the morning, with a cooking time of four to five hours. As a result, two large cauldrons were offered that gave to taste those who approached the Vega de Río Palmas within the framework of the patron saint festivities.
As with other classic stews, the recipe for the Canarian stew can vary depending on the island, area or family that cooks it. Each household prepares it in its own way, adding or removing ingredients or serving it with different presentations.
In this case, goat meat, chickpeas, onion, leek, green pepper, tomatoes, garlic, potatoes, pumpkin, beans, medium cabbage, zucchini, carrots, millo pineapple, white sweet potato, orchard grass, thyme, bay leaf and salt were used as ingredients.
First of all, the goat meat was cut into large pieces to salt it. In a cauldron with about three liters of water were poured the chickpeas (soaked from the night before), the meat and the chopped vegetable along with the thyme and bay leaf, letting it simmer until the meat is well done.
While this was being prepared, the cabbage, carrots, sweet potato, zucchini and pumpkin were cut into pieces, and once the cooking time had passed, it was added to the cauldron, along with the beans, the millo pineapple and the potatoes, leaving it to cook for a while. Subsequently, orchard grass was added and left to rest for an hour with the cauldron covered.
The majorero stew, an unavoidable tradition in the festivities of La Peña.
The square of the sanctuary of the Vega de Río Palmas hosted this Saturday, September 16, a tasting of traditional stew with live music. In this way, the Festivities in Honor of Our Lady of La Peña pay tribute to one of the most representative elements and that can not be missing in the popular festivals of Fuerteventura. An initiative that has been received with great success by the public, who from the first minute queued to taste a plate of majorero stew.
The stew is a tradition that has been maintained in the majorero villages over the years. This family stew with vegetables, legumes and goat meat has been transmitted from generation to generation and continues to be an unmissable event today in the patron saint festivities. With the music and revelry that always accompanies him. On this occasion, it has been the majorero group Taknara that has enlivened the tasting.
For the island president, Sergio Lloret, "the stew is a mark of gastronomic identity, a traditional ritual of each of our festivals and the day of the patron saint of the island could not be missed".
According to the Minister of Culture of the Cabildo de Fuerteventura, Rayco León, "the tradition in Fuerteventura is to celebrate the patron saint festivities with a stew. What better than to celebrate the festivities of the patron saint of the whole island with this multitudinous stew".
The dish served in the Vega de Río Palmas has been a stew in the pure traditional Majorero style, based on goat meat, vegetables and potatoes. Ingredients all from Fuerteventura, highlighting the quality of the local majorero product.
The restaurant La Fortaleza de Valles de Ortega was in charge of preparing this typical dish, which began to be prepared from seven in the morning, with a cooking time of four to five hours. As a result, two large cauldrons were offered that gave to taste those who approached the Vega de Río Palmas within the framework of the patron saint festivities.
As with other classic stews, the recipe for the Canarian stew can vary depending on the island, area or family that cooks it. Each household prepares it in its own way, adding or removing ingredients or serving it with different presentations.
In this case, goat meat, chickpeas, onion, leek, green pepper, tomatoes, garlic, potatoes, pumpkin, beans, medium cabbage, zucchini, carrots, millo pineapple, white sweet potato, orchard grass, thyme, bay leaf and salt were used as ingredients.
First of all, the goat meat was cut into large pieces to salt it. In a cauldron with about three liters of water were poured the chickpeas (soaked from the night before), the meat and the chopped vegetable along with the thyme and bay leaf, letting it simmer until the meat is well done.
While this was being prepared, the cabbage, carrots, sweet potato, zucchini and pumpkin were cut into pieces, and once the cooking time had passed, it was added to the cauldron, along with the beans, the millo pineapple and the potatoes, leaving it to cook for a while. Subsequently, orchard grass was added and left to rest for an hour with the cauldron covered.