If I haven’t mentioned it before, the Atlantic coast
of Nicaragua offers some excellent traditional foods. One of my personal
favorites is the bon: a sweet, spiced bread. I recently had the pleasure of
making bon with Miss Marcia, one of my neighbors and friends here in Lagoon, as
she prepared for the Moravian Church’s Thanksgiving harvest. I tried to take
notes of the process, which I’m sharing with you today, but keep in mind that most
good cooks here don’t really work with a recipe. Make adjustments as you see
fit, or just come to the coast to experience them.
Bon
– Makes approximately 15 loaves
36 cups of flour
7 cups sugar
1 additional cup browned sugar syrup, mixed with
approximately 2 tablespoons vanilla
1 small handful salt
2 handfuls of baking powder
Milk from 3-4 coconuts
2 sticks of margarine
1 cup shortening
4 tablespoons instant yeast
6 tablespoons cinnamon
5 tablespoons anise seeds
Allspice
Nutmeg
Cloves
1-2 cups of raisins and/or candied fruits
FOR
GLAZE:
1 cup coconut cream
2-3 tablespoons sugar
Mix together dry ingredients and spices. Stir in
browned sugar syrup, then stir in enough coconut milk for the dough to stick
together. Knead in the shortening and margarine. Stir in raisins and/or candied
fruits, if desired.
Sprinkle flour on a clean surface and knead the
dough until it is soft (several minutes). Separate dough into 15 separate
balls, and knead each one individually, forming each into a smooth ball.
Flatten the ball, pressing any raisins or fruits into the dough. Set aside and
let rise. Bake until golden brown.
Mix glaze and brush over the cooled loaves. Allow to
dry 20-30 minutes, and then apply a second coat.
No comments:
Post a Comment