FOODS OF THE ORIXAS

In Africanist cults, the meals offered to the Saints are very

important.- To please an entity, or to make a request, you always
must accompany a tray with delicacies to offer to the entities of the pantheon
Yoruba.- In the temples of Brazil, there are women who have the Axé of the kitchen
For the saints, only they can make the meals offered to the saints.
Orixás.- The meals or fronts as we say in our religion, are
very important, to give the necessary Axé to the entity that we
let's pray.-
Much of the diversity of Bahian cuisine is due to culture
African and, mainly, to the religion of Candomblé. Famous dishes like
acarayi, among other delicacies, are adaptations of the sacred food of the
Orixás.- We must clarify that the original meals were reformulated by the
slaves in America, since certain vegetables do not exist in America and the
there is in Africa and vice versa, but we tried to preserve the essence of the dishes
originating belonging to each Saint.-
Among the meals of the Orixás there were some dishes that did not please the
colonizer. The slaves, then, invented other dishes such as
carurú, one of the most famous dishes in Bahian cuisine.
The Black Slaves began to adapt the meals of the Orixás to the taste of
fazendeiros and mix the available ingredients. They discovered that
They could enhance the flavor of the dishes by placing dendê oil in almost all
foods, such as fish, meat. The leftover oil
was converted into farofa (mixture with cassava flour) pure or mixed with
fried banana Using coconut milk, the slaves seasoned stews, casseroles,
and runny nose. With the crushed coconut they made cocada (coconut candy) branca (white)
or preta (black - when it was mixed with sugar cane honey and with which
They also manufactured rapadura, that is, hardened honey). The leftover broth
of the Portuguese stew could also be mixed with cassava flour from
the Indians and transform into a piron, a broth that is prepared to carry out the
Amala.-
It is important to note that these meals are exquisite and are not only made
to please the entities, but also, they can be part of our
culinary recipes and when we want to get away from traditional dishes a little
that we are used to consuming, these delicacies are a good
alternative to get out of the routine.-

ACARAXE OF THE MAI OIA

INGREDIENTS
1 kilo of Tape beans.- Half a kilo of peeled shrimp.- 3 whole eggs.-
Neutral oil, amount necessary for frying.- Water, amount necessary.-
PREPARATION
Soak the beans for 24 hours.- Then boil the beans until they are soft.
very soft.- With a potato masher or mortar, mash the beans until they look like a
puree.- Add the chopped shrimp, do not do it with a knife but rather undo it with
hand, a little water to mix and the eggs.- That will be like pasta.
the fritters.- Take a tablespoon and put in the pan with the oil
boiling and cook it as you do with common flour fritters.-

AMALA DEL PAE XANGO

Make the piron with broth and fariña.- Make the sauce, with onions cut into
julienne red pepper cut into strips and tomato puree, can be seasoned with
sweet paprika, a little salt and if you want a little white pepper,
but to please the Orixa it would be good not to add salt or pepper, if
We do for Batuque yes, because the people will be invited.- Once prepared the
indicated sauce put 6 pieces of brisket grain meat to boil in that
sauce.- In Batuque, instead of the breast grain, the viscera of the
animals that were offered in the Ebo, the chickens' legs are also put
and roosters previously peeled and declawed.- At the last moment they are placed
inside the amala almost ready whole leaves of white cabbage.- If we do it
To please the Orixa we take, to serve it, 6 already cooked leaves and we put them
Below everything and above we serve the piron and the sauce with the giblets, in the
As they reach, a leg is placed so that people can use it as a spoon.
Serve the amala before starting the Batuque.- Top with 6 bananas and place on top.
sided an apple.- The amala that is made in batuque is made with the sauce
as is, but you add the entrails of the birds that made the ceron and if you
I cut a ram for Pai, take the neck of the animal and prepare it with that
neck, in addition to the viscera.- The birds' legs are placed as they are
explained above and served.- The bananas should be crowned with the tip facing
inside, this is to present in the Saint's Room.-

MEALS FOR PAI OSANHA

Vegetable fritters.-
INGREDIENTS
Half a kilo of flour
Chopped chard without the stalks, only the green
Season with oregano and basil
3 whole eggs
PREPARATION
put the flour with the eggs and a little water, place the chopped chard
previously boiled and beaten eggs, add the oregano and the
basil.- It should be a paste with the spoon place in boiling oil
neutral and fry.-Serve on green tartago and pipoca leaves.-
These fritters can be made in the shape of a stick, but you must add more.
flour to mold them and then fry them.-
MEALS FOR THE MAI OBA

Pumpkin cut into rounds and roasted in the oven.-

Lentils.- Soak the lentils and boil them, strain the water and serve them with
neutral oil and chopped parsley on top
Accompaniment to the pumpkins Boil white canyica separately (Maiz de
locro) and yellow canyica strain them when they are soft.- In a frying pan put
Dende oil and fry the two marbles together, remove from heat and serve.
to accompany the pumpkin slices.-

OXUM MEALS

Polenta cut into cubes with chopped parsley on top.- It is made with little broth
This way it is hard and can be cut.-
MAE OXUM COCONUT QUINDINES
Ingredients
Half a kilo of coconut
16 red eggs
Half a kilo of sugar
250 grams of pomade butter
Water required amount
Mix, beating the grated coconut, the eggs and the sugar, lighten the
preparation with water add the melted butter type ointment.- Pour into
individual metal or aluminum molds previously buttered and on top
Sprinkle with grated coconut. Bake in a bain-marie. - They will be ready.
when you put a toothpick in the center and it comes out clean, just like it happens with the
custard
YELLOW FLAN
It can be made with milk and 8 red eggs, just the yolk and whole milk or
You can prepare the powder already purchased. - The Mae Oxum flans do not
They have candy.-
WHITE DELICATE OF IEMANJA
8 WHIPPED EGG WHITES
1 CAN OF COCONUT MILK
1 CAN OF CONDENSED MILK
2 LITERS OF MILK
10 TOUPONS OF SUGAR
PREPARATION
MIX THE PREPARATION, WITH ALL THE INGREDIENTS, BEATING IT AS IF IT WERE A
FLAN.- POUR INTO A FLANK OR PUDDING BOWL AND PUT IN THE OVEN IN A BATH
OF MARY, WHEN
IT HAS THE CONSISTENCY OF FLAN. REMOVE FROM THE OVEN. LET IT COOL AND
UNMOLD TO
SERVE.-
OXALA COCADES
INGREDIENTS
2 medium coconuts or 1 kilo of grated coconut
1 1/2 cups of sugar,
1 cup of milk,
4 egg yolks
Butter
PREPARATION
After cleaning the coconut and grating it, or if you have grated coconut, bring it to a boil
in a saucepan with a little water, milk and sugar.- Let it boil until
Let it thicken (it should be thick like syrup without changing the white color).
Separate from the heat and add the yolks, try to mix by beating so that the
Yolks do not coagulate with heat, this is the most difficult part. After
Mixed the content is put in a refractory vessel greased with butter or
If you prefer, in individual molds. - Put in a hot oven.
approximately 10 min. until golden. They should not be dry

VATAPA

It is a typical dish of Bahian cuisine, which combines shrimp with milk

coconut. Not very complicated to prepare, this dish can be enjoyed in all
restaurants in Bahia, and in almost all of Brazil.
Makes 8 servings. It is cooked in a pot over very low heat, to avoid burning.
coconut milk.
Vatapá ingredients:
• 1kg fresh or cooked shrimp, peeled and stripped
• 250g of peeled peanuts
• 250g cashews
• 50g of chopped ginger
• 1 bunch of cilantro
• 4 onions chopped
• 1 cup of dendé oil
• 1 cup of coconut milk
• Salt and pepper to taste
• 1 French bread, peeled
Preparation of vatapá:
Cut the bread into slices and soak it in the coconut milk until it softens.
Place the shrimp in a blender with the onions, peanuts,
chestnuts, coriander, salt and pepper, ginger, and bread soaked with
the milk. Blend it well until the chestnuts and peanuts are ground.
Put the mixture in a pot, and cook it over very low heat for 10 minutes.
adding a little more milk, until it reaches the consistency of puree. So
Add the dendé oil and let it begin to boil. Serve accompanied by
cooked rice.
REDEEM
This food is served in the Ibejadas, it is the food par excellence for the Ibejis
and it is served to the children when the offering is made for the Ibejis, from there
that the chickens offered for them should be used.-
Cut the chicken into large pieces and carry out the following preparation:
It will be like a soup.-
Add the chicken, green onion, celery, parsley and leeks.-
Add eight cups of water to a pot and bring to a boil.
Cook for an hour over low heat.
Remove the chicken, separate the meat from the bones and discard the bones.
Pour the cooking liquid through a strainer and return the liquid to the pot.
Add the chicken meat, rice, and the rest of the water and bring to a boil.
boiling.
Cook over low heat for half an hour. Season to taste and serve hot.
Do not forget that a person who has initiation or a child who has a clean head cannot eat the canja,
only at the ibeiji tables since the chicken cooked together with npo rice is allowed since it is egum
food and is eaten at the aressum .

THE GUARAPA

This drink has its origins in Africa, there, Africans fermented fruit with
sugar.- This drink has become part of what is offered in Batuques,
It is alcohol-free and is prepared with oranges and apples.- Another variant is
make it with oranges cut into very small cubes, diced apple
small ones too and instead of adding orange juice, they add lemon juice.
strawberry.- In any of the two versions that is made it is fine.- The
Strawberry juice of this drink is less seen, but it can also be made.-
To make a 10 liter pot of this drink, use
2 concentrated orange or strawberry juices
6 red apples cut into small cubes
6 oranges cut into small cubes
10 liters of water

RICE PUDDING

It is a dessert that is used for Oxala.- Rice is boiled with milk and sugar.- The
variant is that you can add lemon zest and if we do it to
Oxala Baba is added or peeled coconut strips or grated coconut on top.- Oxala
Waiter brings only the rice with the lemon zest without the coconut.-

CANJICA WITH MILK

White mazamorra or white corn is used, it is allowed to soften and cooked with milk.
and sugar.- Before putting it in the milk with the sugar, it is convenient to boil the
mazamorra alone and when it softens, cook it with the milk and sugar.-
This dessert is for Oxala or also for Iemanja.-
The lemon and meringue dessert, known to us as Lemon Pie, is also
the dessert that can be offered to Oxala.-
Meringues alone or with whipped milk cream WITH SUGAR (CHANTILLY CREAM)
They are also offered to Oxala.-
Chicken strips for Oxala
You boil a chicken, if it is the one that was offered to Oxala, much better.- It is
The bones are removed and then the meat of the animal is cut into thick strips.- It is
It is preferable to do it with your hands and not cut with a knife. - They are placed on a plate.
or source 8 beaten white eggs and 1/4 of all-purpose flour, beat with the egg and
Add the chicken pieces. If it is too pasty, you can add half of it.
cup of milk to add a little flavor to the preparation, but it should remain with the
consistency of a fritter, salt and white pepper a touch if you want to offer to
people in a Batuque, if it is for the Pai, they do not put salt or pepper on it.- It is
fry in very hot oil and it should not brown too much, the preparation should be
white.-
AS CLARIFICATION WE SHOULD SAY THE FOLLOWING:
ORIXA'S FOOD IS PREFERABLE THAT IF IT IS MADE TO THEIR PLEASURE, IT IS NOT
SPICE IT, THEREFORE, IT SHOULD HAVE THE NATURAL TASTE OF EACH FOOD USED.
MANY
IN RELIGION TO OFFER TO THE PEOPLE IN BATUQUE THEY SEASON THE FOOD,
BECAUSE
OTHERWISE, TO OUR TASTE IT WOULD BE VERY Bland.- NOW, IF WE CAN, IT IS
IT IS PREFERABLE THAT IN BATUQUE IT IS MADE FROM THE SAME FOOD, A PART
WITHOUT SALT OR
PEPPER, ETC. WHICH WILL BE THE ONE THAT IS LEFT FOR THE ORIXAS AND THE
OTHER FOR THE PEOPLE WHO
IF IT IS MORE SPICED.-
FISH FOR IEMANJA
BAKED CORVINA
5K WHITE ONION
1 clean croaker without scales or viscera but with the head
IF IT IS FOR NANA BURUKU CHOPPED PARSLEY
OPTIONAL BOILED WHITE CANJICA
PREPARATION
Cut the white onion into rounds (do not cut it into strips or julienne), put
the same in a previously oiled roasting pan, in this mattress we use half of
the onion. Then, place the whole sea bass and cover again with the rest of the
the onions.- Roast in the oven and when it is ready after 40 minutes, remove from the
oven
NOTE: IF THE CORVINA IS FOR IEMANJA BOMI OR BOCI, IT CAN BE PLACED IF IT IS
FOR
PLEASE ON A MATTRESS OF BOILED WHITE CANJICA WITHOUT SALT OR ANYTHING
BUT WATER AND
PREVIOUSLY STRAINED AND DO NOT ADD CHOPPED PARSLEY ON TOP.- IF IT IS FOR
THE NANA
BURUKU, THE SAME CANJICA MATTRESS IS MADE AND WE SPRAY IT ON TOP OF THE
FISH
WITH CHOPPED PARSLEY LEAVES WITHOUT CHOPPING THE STEM, ONLY THE
LEAVES.-
IF IT IS FOR BATUQUE AND PEOPLE ARE INVITED WE CAN PUT THE CORVINA ON
LETTUCE LEAVES AND NOT ON THE WHITE CANJICA.-
AVOCADO WITH OLIVE OIL (OSANHA FOOD)
TAKE 7 AVOCADO CUT THEM IN HALF, STOP THEM AND REMOVE THE PULP FROM
THE SILVER
CUT IT INTO SMALL CUBICES AND SPRINKLE WITH OLIVE OIL, IF YOU WISH.
YOU CAN ADD A BLACK DRIED FIG ON TOP.-
TO MAKE THE PLATE MORE DECORATIVE, YOU CAN PLACE THE AVOCADO ON A
LARGE LEAF OF GREEN TARTAGO WHICH IS THE PLANT OF THE PAI OSANHA.-
ANOTHER FOOD FOR OSANHA
SAUSAGES WHICH SHOULD BE MADE FROM PORK NOT BEEF.- SAUSAGES CAN BE
MADE
ROASTED OR BOILED AND AFTER BEING COLD THEY SHOULD BE CAREFULLY
PEELED TO
LET THEM BE WHOLE.- LET'S REMEMBER THAT THE FOOD PRESENTED IN BATUQUE
EXCEPT FOR THE
ACARAXE DRINKS ETC... IT MUST BE PRESENTED IN ENTIRETY.- YOU CAN
ACCOMPANY THESE
SAUSAGES WITH WHOLE UNCUT HARDBOILED EGGS.-
NOTE; FOOD THAT IS IN PORTIONS, FOR EXAMPLE CHORIZOS, BOMBAS
CREAM AVOCADO, PUMPKIN WHEELS ETC ARE ALWAYS PLACED ON THE TABLE
WITH
THE NUMBER OF VIBRATION AXE EACH PAE OR MAE, OR IN ITS MULTIPLES.-
FOR EXAMPLE FOR OSANHA, 7 HARD-BOILED EGGS, 7 SAUSAGES, 7 AVOCADOES
ETC...
FOR XAPANA
WE CAN OFFER YOU GARRAPIÑADA
IF YOU WISH YOU CAN PURCHASE BUT A VARIANT FOR PAE XAPANA IS TO MAKE IT
WITH
COCOA.-
Here is this recipe, a little sticky but very delicious.
INGREDIENTS
1 cup of sugar (200 grams)
1 cup of peanuts
1 cup of water (250cc. )
1 Teaspoon vanilla extract
half a cup of cocoa powder
PREPARATION
Put all the ingredients in a saucepan.
Bring to high heat without covering the saucepan so that the water evaporates.
When we see that the water evaporates and that the preparation is drying, lower the
heat and stir continuously with a wooden spoon until the peanuts are
wrapped in a light brown sugary coating.
Remove, let it cool a little and when it is less hot, add the cocoa and
stir so that it adheres to the candy.-
ANOTHER DESSERT THAT CAN BE MADE IS CREAM BOMBS.-
The cream bombs are made with the dough that we make the Jacobo stick.- If the
We make bombs for Oxala or Iemanja, they are filled with milk cream and if
we make them for Oxum we can fill them with pastry cream that is colored
yellow below I will give you the recipe for the bombs and the cream
pastry chef.-
125 gr. Of flour
4 eggs
1/4 l of water
60 gr. butter or margarine
powdered sugar
PREPARATION
Boil the butter with the water and a pinch of salt; when the butter is
melted, add the flour all at once, stirring vigorously until you obtain
a dough that comes away from the container.
Remove from heat and add the eggs one at a time, mixing quickly until
They remain unified with the mass. In a floured baking dish, form
not very large piles of dough (can be done with the help of a spoon)
Bake for half an hour in a hot oven or until golden brown. Take out of
oven and cut a lid so that it eliminates the steam and does not go down. Let cool.
STUFFED
CHANTILLY CREAM
CUSTARD CREAM
Ingredients for the pastry cream:
1 can of condensed milk
4 tablespoons cornstarch
4 yolks
4 teaspoons vanilla essence
PREPARATION
Blend the condensed milk with the cornstarch, the yolks and 400 for a few seconds.
DC. of water, pour into a saucepan and cook over moderate heat until the
Bring the cream to a boil and thicken, stirring constantly with a whisk. Remove, add
vanilla essence and let cool.
Place the pastry cream in a bag with a small nozzle and fill the balls.
inserting the nozzle into the dough or if you want to cut the bombs at the
medium and fill.
The quince paste is offered to Bara and we can prepare it ourselves
for the Pai and to serve as a dessert in the Batuque. - Here is the recipe
of the quince paste.-
INGREDIENTS
Two kilos of quinces were used to make this sweet.
Healthy, mature and firm.
PREPARATION
Wash them and brush them well. Cut them into four, remove the seeds and
Chop them finely with the peel.
Put them in a saucepan and cover them with approximately 2 liters of water. Carry
over heat, leaving them for at least 30' with the saucepan covered or until
They are tender and pink in color.
Remove from heat and drain well and then blend or process them.
Weigh the pulp and add 700 grams of sugar per kilo of quince.
Mix well, put in a roasting pan and place in a soft oven, stirring occasionally.
beginning from time to time and at the end more often until it reaches the point of
firm jam.
To recognize the point, put a teaspoon on a plate and bring it to the
refrigerator.
If when it cools, it comes off whole, it is ready.
Pour it hot onto a tiled container and leave it for 1 or 2 days so that
cool well.
MAI OIA SWEET POTATOES
INGREDIENTS
2 kilos of sweet potatoes
Sugar required amount
Clove
Water required amount
PREPARATION
Wash the sweet potatoes well, peel them
For each kilo it is estimated 600 grams of sugar, 3 cloves and 1 liter of
water.
Put the water, sugar and cloves in a saucepan.
Bring to the boil and when it comes to a boil, add the sweet potatoes, previously
boiled and pureed.
Let it boil over very low heat so that the sweet potatoes can cook well and the
syrup is not consumed.
Point recognition.
We recognize its point when the sweet potato turns a transparent yellow color.
The point of the syrup should be that since when it cools it will thicken more and
they would pass point.
Place it or the jars in a pot and cover completely with water.
They are placed on the fire with the pot uncovered and once it begins to boil, it is left
8 minutes.
Then remove the pot from the heat and remove the jars, being careful not to
burn.
They are placed on a cloth or board and allowed to cool away from direct current.
air.
They are stored in a cool, dark place.
For 1 year.