Pozol

Pozol (saka Nahuatl " Pozōlli" ) minangka jeneng adonan jagung sing difermentasi lan minuman sing digawe saka asale, sing asale saka Meksiko Pra-Columbian . Bahan-bahan liyane kajaba adonan jagung lan banyu, kayata coklat, bisa ditambahake. Minuman iki dikonsumsi ing sisih kidul Meksiko ing negara bagian Chiapas lan Tabasco . Iki minangka rasa ngelak sing uga digunakake kanggo nglawan penyakit. Uga mbantu wong-wong pribumi ing Amerika minangka rezeki nalika lelungan adoh ing alas.

Gawe

Pozol digawe kanthi adonan adonan jagung, banjur digulung dadi bal utawa roti lan bisa disimpen ing godhong gedhang . ^[1] Minuman, sing minangka "bubur keputihan," digawe kanthi ngrendhem adonan ing banyu. ^[2] Bahan-bahan ekstra umum kalebu cabai, madu, lan gula.

Pozol putih, siyap arep ngombe, ing pasar Villahermosa, Tabasco .

Pozol putih digawe saka adonan sing dicampur karo banyu sing legi utawa ora legi. Bisa digawe legi nganggo gula utawa ora. Sawetara wong saka Tuxtla Gutierrez, Chiapas uga seneng nyiyapake asem asam . ^[3] Ora nguntungke Pozol umume ing Tuxtla Gutierrez. Adonan asem difermentasi telung dina lan bisa dijupuk nganggo gula utawa tanpa. Bisa dikonsumsi adhem kanthi jiwit uyah lan irisan cabai (utawa ngulu uyah sing dicampur karo bubuk cabai ). Saiki, Lacandones nggunakake pozol sing dicampur karo madu kanggo nyuda demam lan ngontrol diare lan gangguan usus liyane, kanthi cara sing padha karo wong liya nggunakake obat-obatan utawa mangan panganan sing ngandung ragi utawa laktobacillus . ^[4] Saiki, pozol uga disiapake nggunakake susu lan horchata. Adonan jagung dicampur karo susu, tinimbang banyu, lan gula. Kombinasi iki nggawe versi pozol tradisional sing luwih legi. Pozol manis karo coklat minangka versi pozol sing paling populer ing Tabasco.

Referensi

↑ ben Omar N, Ampe F (September 2000). "Microbial community dynamics during production of the Mexican fermented maize dough pozol". Appl. Environ. Microbiol. 66 (9): 3664–73. doi:10.1128/aem.66.9.3664-3673.2000. PMC 92204. PMID 10966374. Cobs of white maize are shelled, and the kernels are cooked in the presence of lime and washed to remove the pericarps. The grains are then coarsely ground, shaped into balls, wrapped in banana leaves, and allowed to ferment at ambient temperature for 2 to 7 or more days. The resulting fermented dough is suspended in water and drunk daily as a refreshing beverage.
↑ Steinkraus, Keith H. (1996). Handbook of indigenous fermented foods. CRC. kc. 252–59. ISBN 978-0-8247-9352-4.
↑ Enrique Hidalgo Mellanes. "Pozol de Cacao" (ing basa Spanyol). Mexico. Diarsip saka sing asli ing 2011-07-10. Dibukak ing 2010-11-04.
↑ Coneculta Chiapas. "Pozol Agrio" (ing basa Spanyol). Mexico. Dibukak ing 2010-11-04.^{[pranala mati permanèn]}

[1] Omar N, Ampe F (September 2000). "Microbial community dynamics during production of the Mexican fermented maize dough pozol". Appl. Environ. Microbiol. 66 (9): 3664–73. doi:10.1128/aem.66.9.3664-3673.2000. PMC 92204. PMID 10966374. Cobs of white maize are shelled, and the kernels are cooked in the presence of lime and washed to remove the pericarps. The grains are then coarsely ground, shaped into balls, wrapped in banana leaves, and allowed to ferment at ambient temperature for 2 to 7 or more days. The resulting fermented dough is suspended in water and drunk daily as a refreshing beverage.

[steinkraus2-2] Steinkraus, Keith H. (1996). Handbook of indigenous fermented foods. CRC. kc. 252–59. ISBN 978-0-8247-9352-4.

[pozolseis_2-3] Enrique Hidalgo Mellanes. "Pozol de Cacao" (ing basa Spanyol). Mexico. Diarsip saka sing asli ing 2011-07-10. Dibukak ing 2010-11-04.

[pozolsiete_2-4] Coneculta Chiapas. "Pozol Agrio" (ing basa Spanyol). Mexico. Dibukak ing 2010-11-04.^{[pranala mati permanèn]}

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