Dia de los Difuntos (Day of the Deceased)

In Ecuador, the 2nd of November is NOT known as "Dia de Los Muertos" as the 1st is in Mexico. The word "Muertos", dead, is considered crude. Instead, "Disfuntos", deceased, is the way in which one's dearly departed are referred.

In the more indigenous communities of Ecuador, visits to the cemetary and picnics at graves are common Day of the Deceased activities. In Quito, there are traditional foods which are available the weeks prior to the day: GuaGuas de Pan and Colada Morada.

GuaGuas de pan are Bread Babies. "GuaGua" is actually a Quitua word, the language of the indigenous sierran peoples here. To the left is a picture of a Guagua de pan that I bought. The eyes are made of raisins and the bread is light and sweet.






Colada Morada is a drink made from blending a BUNCH of different fruits, primarily blueberries to make the purple color, and consumed as a hot drink. It is really yummy! Here is the recipe~

Purple Blend, Colada morada
Ingredients-Ingredientes
For 30 People ---- Para 30 personas

1 pound of black corn meal, 1 libra de harina de maíz negro
20 fruits called Naranjillas, similar to an orange, 20 naranjillas
2 punds of blackberries, 2 libras de mora
1/2 pound of blueberries, 1/2 libra de mortiño
-1 pineapple, 1 piña
- 1 mountain papaya, 1 babaco
1 pound of strawberries, 1 libra de frutillas
-3 ishpingo (ecuadorian spice), 3 ishpingo
6 sticks of cinnemon- 6 pedazos de canela
15 pieces of sweet red pepper- 15 bolitas de pimienta dulce
- 10 clavos de olor
1 bundle of herbs(orange leaf, lemon grass, myrtle)--(1 atado de hierbas (hoja de naranja, hiebaluisa, arrayon).)

Instructions, Elaboracion:

Into 10 liters of boiling water, put all the herbs and the seasonings for 10 minutes. In the same pot, cook the naranjillas. When they are soft, take them out, squeeze them strain them, and save the juice. (Poner a hervir en 10 litros de agua todas las hierbas y los aliños durante 15 minutos. En esta misma olla cocinar las naranjillas, cuando están suaves, retirarlas del fuego licuarlas, cernirlas y reservar su jugo.)

In another container, liquify the blueberries and the blackberries with a little bit of water, strain and set aside. (En otro recipiente licuar el mortiño y la mora con un poco de agua, cerner y reservar.)

In a cup with 2 liters of water disolve the cornmeal and strain (En un tazon con dos litros de agua disolver la harina y cerner.)

In a large pot, strain the water in which the herbs and seasonings were cooked and boil the strained cornmeal, stirring constantly. When it begins to bubble, add the naranjilla juice, then the blueberry and blackberry juice. Add suger, al gusto (2 pounds). While this continues boiling cut the pineapple and mountain papaya in small pieces and add them to the mixture. En una olla grande, cerner el agua en la que se cocino las hierbas y los aliños y poner a hervir la harina cernida, meciendo constantemente. Cuando esta en ebullición añadir el jugo de la naranjilla, después el jugo del mortiño y de la mora. Añadir azúcar al gusto (2 libras). Mientras esto continua hirviendo se pica la piña en cuadros pequeños y se le añade a la colada y igual procedimiento con el babaco.

Leave everything to boil and continue stirring for approximately 30 minutes. Just before turning off the flame, remove the pieces of fruit. Se deja hervir todo y se sigue meciendo por aproximadamente 30 minutos. Ya casi al retirarla del fuego colocar la frutilla picada.

Serve hot with bread babies. Servir caliente y acompañar con las guaguas de pan.