Mani with Panela. Colombia

The Cauca Valley which runs from Cartago to Popoyan is famous for its sugar cane. The roads are lined with these lush green plants which are processed to make one of Colombia`s most important exports, Panela. The white sugar we get back home has been refined further still to make a completely innutritious alternative, but here panela in used in the same way. Packed with vitamins it has a distinct flavour and is used in many recipes. Here is a simply one that is a popular choice with the cyclist who take to the unforgiving hills in these parts.

  • 300 grams of butter
  • 900 grams of panela, broken into small pieces (brown sugar will do)
  • 4 cups of plain peanuts

1. Over a very low heat melt your butter and gradually add your panela.

2. Once the panela and butter have blended together and started to caramelize, pour in your peanuts and continue stirring until the are all covered with the mix.

3. Leave to cool for a few minutes and once the mix is warm enough to touch mould into golf ball size balls and set aside to cool.

If you feel like a little more energy you can dip your balls in molten chocolate.

Oooh! Matron!

Mani


This entry was posted on Monday, September 29th, 2008 at 18:35 and is filed under Colombian Recipes, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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