Lent is also about eating

Lent is also about eating

The Christian Lent began on February 14, to evoke the 40 days that Jesus spent in the desert before undertaking his mission. It also may refer to the 40 days of the Big Flood, or the 40 years of Jewish Exodus... Almost everyone understand the symbolism of a celebration that demands meditation and fasting, although no one says you must starve. In fact, Lent has its typical gastronomy, but before, a piece of history.


In the primitive phase of Christianity, Lent did not have a specific span of time, until it was established in IV AC that it must start 40 days prior to Easter Sunday. Catholics, Orthodox, Anglicans, Protestants and evangelists embrace this liturgy, which has lost rigor and the abstinence is relative: fasting consists in a light breakfast and a stronger dinner.

What is eaten in Lent? Fish, mainly cod, sardines, and herring. Also, legumes, eggs, vegetables, stews, stews, and many desserts: you can write several volumes only with Lent’s pastry. Some of them are torrijas, hornazos, pestiños, fried milk, fritters, gañotes, rosquetes of honey, fried roscos, among others.

In Cuba we don’t follow many commandments when eating, so there’s no traditional dishes for Lent. But in 1956, cooks Nitza Villapol and Martha Martínez published the recipe for Lent’s Little Bread, a dessert imported from ancient England...  CubaPLUS brings you the recipe, so you can enjoy a dessert as God intended.

Ingredients     1 packet of dry yeast     1/8 pound of Butter     ¼ cup of warm water     ½ cup of milk     ½ cup flour     ½ teaspoon of cinnamon     ¼ cup of sugar     ¼ teaspoon nutmeg     1 teaspoon salt     ½ cup of raisins     1 egg     ¼ cup of nines (or almonds) chopped

 Pour water and warm milk in the yeast. Let it stand for five minutes. Add the sugar and salt. Stir it up with butter and egg. Pour this mixture into a large bowl. Add the sifted flour with cinnamon, nutmeg, raisins, and nuts. Stir it with a wooden paddle for 2 minutes. Cover the container with a damp cloth and rest for an hour and a half. Stir it up again and pour it halfway into pancake’s molds greased with butter. Cover them again with the damp cloth and let them rest for 30 minutes. Bake for half an hour at 175 ° Celsius. Make a glazed cross before serving. Amen…

Catalogo de arte