Calas (food)

Calas are a traditional New Orleans food, a deep-fried rice ball often served with powdered sugar. They are a part of the city's Creole cuisine, and have a history dating back to the 18th century.

History

Calas were first introduced to New Orleans by African slaves who brought the recipe from their native West Africa. The dish was traditionally made with leftover rice, sugar, yeast, and flour, and was often sold by street vendors in the French Quarter. Calas were a popular breakfast food in the 19th and early 20th centuries, but their popularity has declined in recent years.

Preparation

To prepare calas, cooked rice is mixed with flour, sugar, and yeast to create a batter. The batter is then formed into balls and deep-fried until golden brown. The finished calas are typically dusted with powdered sugar and served hot. Some variations of the recipe may include spices such as nutmeg or cinnamon, or additions like raisins or vanilla.

Cultural Significance

Calas have a significant cultural importance in New Orleans. They are often associated with the city's rich Creole heritage and are a traditional food served during Mardi Gras celebrations. Despite their decline in popularity, calas are still made by some restaurants and home cooks in New Orleans, and are seen as a symbol of the city's culinary history.

See Also

• List of rice dishes
• Creole cuisine
• New Orleans

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