Uchu Jacu

This article or the following section is not adequately provided with supporting documents ( e.g. individual evidence ). Information without sufficient evidence could be removed soon. Please help Wikipedia by researching the information and including good evidence.

Uchu Jacu (also Uchujacu ; Quichua for: 'spicy flour') is a flour made from six types of grain or legumes from the region around Cayambe in the north of the Ecuadorian province of Pichincha .

Manufacturing

For the production of Uchu Jacu are wheat , barley , corn , peas , lentils and field beans used. First, the grains are sorted in order to rule out any impurities in the product. Then the grains are roasted and mixed with the addition of other ingredients ( cumin , annatto and garlic ), in order to finally be ground together. The finished flour is then sieved one last time and packaged.

use

According to tradition, Uchu Jacu is used exclusively to make a very nutritious soup; the complete traditional recipe includes the addition of potatoes , onions , mote, eggs, cream cheese and guinea pigs .

Individual evidence

1. ↑ limited preview in the Google book search
2. ↑ limited preview in the Google book search
3. ↑ Section: Gastronomiá ( Memento of the original from July 23, 2011 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (accessed January 1, 2011)