Un adimú sabroso para mi Babá Anganjú

Torrejas in Syrup

Anganjú es mi Babá en osha. Para mí es el corazón de los misterios en mi vida, tenemos una relación tranquila y profunda. Sin embargo, mi hijo menor, con la típica curiosidad de un niño de 5 años de edad que más parece tener 50, siempre quiere saber más y más acerca de este gigante entre los orishas. Siempre hay una pregunta en su mente sobre el volcán y la lava y el fuego y todo lo relacionado con Anganjú. Así que un día, me estaba volviendo loca con preguntas, porque andaba atareada en varias cosas y en particular ocupada en la cocina tratando de pensar qué hacer para la cena y le dije a él, ¿quieres aprender sobre Aganjú? Deja que te enseñe lo que le gusta comer.

En nuestra condición humana, la alimentación es un gran denominador común. Hay que comer para sobrevivir, por lo que no es raro que nos enfoquemos en la preparación de alimentos, en particular a los que han de ser ofrecidos a nuestros orishas. Le pregunté a mi hijo, “¿qué te parece que ese orisha poderoso que le gusta comer?” Me miró y se encogió de hombros y dijo, “Los volcanes comer tierra y comen gente.” Los niños tienen una lógica impecable, no se puede discutir. Pero ¡ay! estos no son momentos en los que ofrecen las doncellas a la boca del volcán.

Finalmente di con los ingredientes que necesitaba y comencé la tarea de cocinar una comida adecuada para Aganjú mientras que compartía con mi pequeño un pocos patakís.

Amala, sisé ogedé y costillas asadas (res). Esta comida se compone de harina de harina de maíz con bolas de plátano dulces y las costillas de res y tiene un contraste muy interesante de sabores dulces y picantes que son una delicia para el paladar del orisha gigante. Empiezo por preparar un adobo seco con especias para las costillas de res (azúcar morena, semillas de cilantro, chile pasilla secos y chiles anchos, semillas de comino, sal de mar y pimienta de Guinea) que recubre el asado y el mismo se asa a fuego bajo y por mucho tiempo hasta que las costillas estén tiernas. El amala se hace tradicional y el ogedé sisé me gusta hacerlo horneando los plátanos machos dulces en vez de hervirlos, estos son majados y sazonados con miel y canela y entonces formo a la masa dulce y pegajosa en bolitas.

Las especias que utilizo para esta comida no son tradicionales de África occidental, pero tampoco lo es el maíz. Me parece oportuno incorporar algunos chiles secos para contrastar la dulzura del amalá y el ogedé sisé. También es una manera de honrar a mi Babá ofreciendo algo que es picante pero no como para hacerle la bota llamas a nadie.

Torrejas Cubanas. Este es otro de mis favoritos, es el equivalente de las tostadas francesas pero realizadas con pan francés en vez de pan rebanado de emparedados. Me gusta hacer el almíbar que va sobre las torrejas con vino de Oporto, mantequilla clarificada, vainilla, canela y un montón de azúcar morena o sirope de maple si es que estoy haciendo una petición muy especial.

Debo admitir, que ya que las costillas tomaron un poco en cocinarse a la perfección, esto me hizo perder la capacidad de atención de mi hijo por un tiempo, pero el chiquito vino como un bólido a la cocina en un cuanto detectó el olor de las torrejas dorándose en la mantequilla. Él insistió en entregar personalmente con sus pequeñas manitas el platón de torrejas yu colocarlo frente a Aganjú por sí mismo a cambio de una pequeña porción que felizmente se comió sentado en una estera en el suelo.

Espero que les guste probar estos platos y ofrecerlos a Aganjú en caso de que lo tenga en casa. Les dejo con música en honor a Angajú interpretada por la única Celia Cruz.

Omimelli
Oní Yemayá Achagbá

About Omimelli

I am a Olosha or Santera and for years I have been at the service of the Orisha and the community. I am initiated to Yemayá and my father in osha is Aganjú. I am also an initiate of Palo Mayombe and hold the title of Yaya Nkisi. As part of my daily devotional I spend time at my bóveda and work with my spirits on regular basis.
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44 Responses to Un adimú sabroso para mi Babá Anganjú

  1. iyawo says:

    Omimelli ademas de instructivo es un reportaje tierno,cada vez que veo el compromiso sutil de enseñar a un niño de 5 añitos a agasajar un orisha me llena de alegria,bien se dice la sabiduria es compartida..un dia cuando sea hombre ese recuerdo perdurara ,a parte de que la receta esta deliciosa,gracias por compartirlo.

    • Omimelli says:

      Hola Iyawó,

      ¿Has escuchado el refrán que dice que al hombre se le conquista por el estómago? Mi hijo no es la excepción a esta regla y creo que en cierta manera la aplicamos para con los orishas.

      Me alegro que hayas disfrutado un pedacito de nuestra vida cotidiana. Yo espero que estas lecciones perduren para mis niños. 🙂

      Omimelli

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