Items that are essential in the kitchens of different countries

Special dishes are often needed to prepare national dishes. We tell you what items residents of other countries cannot imagine their cuisine without.

3 items that are essential in the kitchens of different countries

1. Molinillo

If you and I had been in Mexico in the 16th century, when the Spanish colonialists arrived, we would probably have been surprised that only a few drank it. Unlike the Maya, the Aztecs did not grow cocoa beans because of the too-dry climate. Cherished grains were received mainly as tribute from conquered tribes, so only rich Indians could afford cocoa. It was also used in rituals. For example, the Aztecs believed it could give strength, and they tried to drink a glass before a fight.

But that invigorating elixir was far from the sweet hot chocolate we used to. It was made from cocoa beans and water with chili pepper. The drink was bitter and tart. Before serving, it was quickly poured several times from one container to another until foam formed, which was considered the personification of the spiritual essence of chocolate and was mandatory.

The Spaniards didn’t like the drink, but they recognized its value. It is believed that they invented a special stick for whipping foam, the molinillo. The carved end of the instrument was lowered to the bottom of the vessel, and the other side was clamped between the palms and rapidly rotated. The foam gradually formed, and there was no need for transfusions.

In the 16th century, cocoa came to Europe, where the recipe changed. The chili pepper was replaced with vanilla, sugar, or honey was added to the drink, and the grains were heated for better solubility. Foam has become optional.

However, in Mexico, molinillo remained even after the population adopted Christianity. Moreover, the tool has spread to other Latin American countries and is still used today. It is mainly used for making hot chocolate, cocoa, and champurrado, a hot drink made from corn kernels, which, in addition to corn flour and brown sugar, includes melted chocolate.

2. Grolla

Different countries have their secret to making coffee. For example, residents of the Italian province of Aosta Valley have come up with a recipe that includes the following ingredients: ground robusta or Arabica coffee, grappa, sugar, lemon and orange peel. Cloves, cinnamon, and juniper berries are sometimes added for extra flavor. The main thing is not to replace ground coffee with instant coffee and grappa with vodka. Otherwise, the taste won’t be the same at all.

The drink is prepared in a special groll vessel, which resembles a teapot, only flat. It has several spouts, usually two to eight. Spouts are needed for drinking. There are so many of them because the volume of a standard gorilla is at least a liter, and it is designed for the company.

Hot coffee and grappa are poured into the vessel; spices are poured. Then, the neck is lined with sugar cubes, doused with grappa, and set on fire. When caramelization begins, extinguish the fire, peel the sugar inside, and cover the neck with a lid. Now, you can start tasting. He took a sip and handed the vessel to his neighbor. It is believed that the grolla should not be placed on the table until it is empty. Otherwise, expect trouble.

How does a Grolla differ from a friendship cup

Containers are often confused, although the friendship cup is a Grolla. It has several noses, too. However, unlike the grolla, the friendship cup does not resemble a teapot but a low wooden bowl. Visit. A F R I N I K . C O M . For the full article. The process of making coffee and drinking it is the same, but it has a certain sacred character, something like the peace pipe of the Indians.

Both subjects have a religious origin. Grolla refers to the Holy Grail, the cup from which Jesus drank at the Last Supper and into which Joseph of Arimathea collected the blood from the wounds of Christ crucified on the cross. The cup of friendship originates from the ceremony when a cup of wine was passed around in the church for communion.

These vessels also share other standard features. First, whole pieces of hardwood are usually used for manufacturing. Second, they must be kept away from fire and not washed with water. Instead, rinse with a group, wipe with coffee grounds, or use a damp cloth.

3. The grater chair

There may not be an Internet connection in a Tanzanian house, but a small chair with a sharp metal blade at the end is worth it. The dirtier it is, the better the mistress. After all, this means that she uses the chair for its intended purpose, and there are always dishes prepared using coconut milk at home.

By the way, do you know what coconut milk is actually? This is not coconut juice, which is transparent and has a neutral taste. Coconut water is usually drunk as an independent drink to quench thirst, while milk is the main ingredient in Tanzanian cuisine.

After splitting the fruit and draining the water from it for further consumption, the hostess sits down and grates the nut on an improvised grater. Three minutes, and fragrant coconut chips in a saucepan. Bounty! Coconut milk is made from it. To do this, the chips are poured with warm water, crushed with their hands for a long time, and then squeezed through gauze or a thin cloth. And so on three or four times. Spin-ups are usually not mixed, as they differ in saturation.

After getting coconut milk, you can cook more than just desserts. It is a key ingredient in Tanzanian cuisine, so milk is added wherever possible.