MIGAS DE ALMERÍA. Special recipe homage to my fathers cousin. Benitagla, Andalucía 2023

Dear Steemians,
I had been travelling over the past two weeks ago and one of the places I visited was my grandfathers original village in Almería, called Benitagla. I had never visited this place because all my family has been living in Barcelona for all their Life but I knew my grandfather Reinaldo was raised in this village. https://steemit.com/hive-185836/@romanie/benitagla-a-little-village-in-almeria-andalucia-spain
On my way back from the western part of Andalucía I was invited to visit my fathers cousin also called Reinaldo, who I had never met and we made the opportunity.
On the day we spent there he wanted to make us the traditional meal of this region that is quite laborious and I took a series of picst to remember the recipe. Its called Migas de Almería.

He told me he thinks this meal has its origins in northern Africa, although I guess without the pork.

So we begin with a pan where we heat a lot of olive oil and cook the garlics.

We will need a good amount of wheat flour.

And once we have taken out most of the hot garlic tasting oil to fry other things in other pans we will enter the flour into the little bit of hot oil.

Then , once this has merged as one we will add quite a lot of water and keep it on the gas to get it very hot.

I have to mention that the tool that they use to stir and scrape the bottom so it doesn´t stick it hand made in this area.

So, at this point the extra oil we took out the main dish is put into another pan that will fry other parts of this dish, first the green peppers.

Till they look wonderful like this:

Then the tocino meat is also fried:

Then the morcilla sausage is also cooked.

like this...

Then it all goes into a plate on the side to wait.

In the meantime the oil, water and a bit of flour is also heating and we need to stir it.

Meanwhile this was going on, on a separate stove there was a thin soup being brewed with these ingredients: Dried local peppers

sorry its a little out of focus.

This is put in a pan with local sun dried tomatoes.

it originally looks like that before its boiling.

Then adding some olive oil and seasoning it heats up.

keep it really boiling...

then served with the main course like this...

So back to the main course. Once all the bits have been fried and put aside and the soup also made, we have to concentrate on the hard work.
When the water and oil is boiling it´s time to add all the flour and be very strong to keep stirring with the special tool so it doesn´t stick.

Here I was photographed by @ibizaki

I was able to have the experience also, very heavy work!

At one point we needed to introduce more oil, it´s done from the inside to the outside.

Once the consistency is good, like pancake, we can add all the things we kept apart.

Till it´s finally ready to be served! With a lovely proud smile!

On the table:

Once served, the main dish gets a hat to keep the heat in.

I was so honoured to be able to take part in this and document it.
Thank you Sanchez family for such a warm welcome!
I hope you steemians also enjoyed this!
Saludos!

Romanie

www.romanie.net