Porra antequerana

Porra antequerana is a traditional Andalusian dish originating from the town of Antequera, in the province of Málaga, Spain. It is a type of gazpacho, a cold soup made from raw, blended vegetables, but is thicker in consistency and often served as a tapa rather than a soup.

History

The exact origins of porra antequerana are unknown, but it is believed to have been a staple in the diet of Andalusian farmers due to its simple, inexpensive ingredients and its ability to be prepared in large quantities. The dish is named after its place of origin, Antequera, a town known for its rich culinary history.

Ingredients and Preparation

Porra antequerana is made primarily from ripe tomatoes, green peppers, garlic, stale bread, and olive oil. The bread, typically a day or two old, is soaked in water and then blended with the other ingredients until a thick, creamy consistency is achieved. The dish is then chilled and served cold, often garnished with diced Spanish ham or hard-boiled eggs.

Variations

While the basic recipe for porra antequerana remains the same, there are several regional variations. In the nearby town of Archidona, for example, a similar dish known as porra archidonesa is made with orange instead of tomato. Another variation, known as salmorejo, originates from Córdoba, and is typically thicker and creamier, with more bread and less water used in its preparation.

Cultural Significance

Porra antequerana is a symbol of Andalusian gastronomy and is often served at local festivals and events. It is also a popular dish in Spanish tapas bars, especially during the hot summer months.

See Also

• Gazpacho
• Salmorejo
• Andalusian cuisine
• Spanish cuisine