User:Spelltheo/sandbox

Cucayo is the name given to the edge of rice when prepared in an iron cauldron in the Caribbean Coast. It is traditionally toasted and crispy, and is scraped off the cauldron since it tends to adhere as it cooks. Cucayo is known by other names in varying regions of Colombia such as 'pega' and 'pegao'. It is also known as 'concolon' in Peru and Panama, 'cocolon' in Ecuador, and 'concon' in the Dominican Republic. In Ecuador, cucayo is the name given to food items meant for travel, derived from 'kkókkau' in Quechua. It is believed this may be the case for the etymology of cucayo in Colombia. References: