Doce de gila
 Transparent threads of preserved Cucurbita ficifolia | |
| Alternative names | Doce de chila; Doce de xila; spaghetti squash jam |
|---|---|
| Type | Fruit preserve |
| Place of origin | Portugal |
| Region or state | Alentejo |
| Main ingredients | Cucurbita ficifolia, white sugar, water |
| Ingredients generally used | Cinnamon, citrus peel, salt |
| Similar dishes | Cabello de ángel (cabell d'àngel), alcitrón |
Doce de gila is a Portuguese fruit preserve made from the pulp of the Cucurbita ficifolia. It can be used as jam or as an ingredient in various desserts and pastries.
Background[edit]
The Cucurbita ficifolia is native to the Americas and was brought to Portugal a result of the Columbian Exchange.[1] The name "gila" is derived from the Nahuatl name "chilacayohtli" (English: chilacayote), a plant belonging to the Cucurbitaceae family which includes cucumbers, melons, squashes, and pumpkins.[2] It is similar to Cucurbita pepo (spaghetti squash), which is a common substitution for gila.[3]
Preparation[edit]
Rather than cutting it open with a knife, the gila squash is traditionally thrown on the ground to break it open. It is then rinsed several times.[4] The rough chunks of squash are parboiled in water until the flesh is able to be removed from its skin. The skin is discarded while the pulp is drained. A syrup is made with water and sugar in a separate pot. A stick of cinnamon, and sometimes lemon or orange peel, is often added to the syrup to scent the preserve. The drained pulp is added to the syrup and cooked until it reaches 116 °C or has the consistency of marmalade. The mixture is cooled before bottling or used in another application.[5][6]
Uses[edit]
Doce de gila is made throughout Portugal and is often used as a jam on toast.[6] In Alentejo, it became a common staple ingredient in many traditional conventual sweets such as pão de rala, porquinho doce, bolo folhado, tiborna, and azevia.[7][8] It is also found in desserts in Sri Lanka such as "love cake".[9]
Gallery[edit]
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Cucurbita ficifolia -
Gila cracked open with characteristic threads -
First parboiling -
Infusing with cinnamon stick -
Pastry topped with doce de gila
See also[edit]
References[edit]
- ^ Goldstein, Darra, ed. (1 April 2015). The Oxford Companion to Sugar and Sweets. Oxford, UK: Oxford University Press. ISBN 978-0-19-931362-4. Retrieved 22 October 2023.
- ^ "Definition of CHILACAYOTE". www.merriam-webster.com. Retrieved 22 October 2023.
- ^ Anderson, Jean (21 June 1994). Food of Portugal. Harper Collins. p. 33. ISBN 978-0-688-13415-0. Retrieved 22 October 2023.
- ^ Pereira, Berenice (20 December 2017). "Doce de Abóbora Chila (Alentejo e Algarve)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 22 October 2023.
- ^ Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Taylor & Francis. p. 168. ISBN 978-1-57958-057-5. Retrieved 22 October 2023.
- ^ a b Ortins, Ana Patuleia (20 October 2015). Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal. Page Street Publishing. pp. 213–214. ISBN 978-1-62414-195-9. Retrieved 22 October 2023.
- ^ Bastos, Jorge (6 November 2022). "12 best Alentejo sweets you need to try – Portugal Things". Portugal Things. Retrieved 22 October 2023.
- ^ Fernandes, Daniel. "Doce de Gila". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 22 October 2023.
- ^ Gage, Eleni N. (11 December 2018). Lucky in Love: Traditions, Customs, and Rituals to Personalize Your Wedding. Clarkson Potter/Ten Speed. p. 142. ISBN 978-0-525-57391-3. Retrieved 22 October 2023.
