Source:http://www.marrder.com/htw/cultural.html#Top
Author: Kat Linger, Honduras This Week
Original Date of Article [DD.MM.YYYY]:10.12.2007
Contributor:honadmin
Christmas is an all-important annual festivity for Hondurans, as much so as in any other country. Not least because the majority of the population are ardent Catholics, but also because, as in Western society, it is an intrinsic part of traditional family life. Few things bring families closer together than a shared meal around the table, especially in this festive period which is all about celebrating with those near and dear.
So, we’ve done some investigating into what makes a true Honduran Christmas and have come down to seven key things – here are the first three. Be sure to pick up next week’s paper for the following three as we countdown to Christmas.
7. Ronpopo (Eggnog) Honduras has adopted this more modern tradition from Western countries but it is now very much THE Honduran Christmas beverage of choice. The drink, which can be drunk hot or cold, is typically prepared with milk, egg yolks, sugar, cinnamon, cloves and a liquor of choice acting as preservative and giving a warming little kick. The word Eggnog literally
means ‘egg in a small cup’ and comes from East Anglia in England, as far back as the early 19th century (where ‘nog’ was slang for ale, which was used as an ingredient before spirits). It became more popular however, and still is now, over the Atlantic where dairy products and rum were plentiful.
Now the drink is popular across the Americas with the alcoholic component changing country by country. The Honduran way is to add ‘guaro’, a local rum. You can find Ronpopo in most Honduran supermarkets or make your own with the following recipe, from Carolina Padgett (HTW Dec 28 1998 edition).
Beat 6 egg yolks until white and then add 1 liter of whole milk. Bring this mixture to the boil in a bain-marie until it has a creamy texture. Then add 1 lb of sugar (or 2 tins of condensed milk if you prefer the taste) and a pinch or two of cinnamon, mixing well. Lastly, add guaro to taste.
6. Posadas (Celebration of the Posadas)
The predominantly Catholic celebration of the Posadas is a more local tradition having come over from Spain with the original Spanish settlers and is most popular in Central America. In smaller rural communities (as well as in parts of Tegucigalpa and San Pedro Sula) you’ll see groups of friends and family going around their neighborhood during the nine evenings before Christmas, carrying a homemade replica of the nativity scene. This ritual is to remember the biblical story of Joseph and Mary finding no room at the inn in Bethlehem.
Each evening the group will visit three different homes in the area requesting a room for the night. The first two will refuse and the third will accept, welcoming the group inside for the celebrations.
This is all done through the traditional Posada song that tells the story of Mary and Joseph. This third home will keep the nativity scene for the night until it is taken onto the next place the following day. In return, the hosts will provide Ronpopo or Ponche Infernal (another warm Christmas drink), coffee, biscuits and
sweets.
5. Nacatamales (Traditionally festive tamales)
Aside from the main Christmas dinner, Nacatamales are an important part of Honduran Christmas gastronomy and are eaten throughout the festive period. The nacatamal is described as the king of Honduran tamales. And tamales, eaten on every corner of the country by pretty much everyone even now, are the oldest form of Honduran food that we know of (corn grinding stones used to make these were found at the Copan Ruins from 1300 BC).
Developed as a portable ration for use in war (much like the sandwich), tamales are a popular tradition eaten throughout Latin America which means recipes are naturally varied. But opinions on origins of this particular type are mixed. Some say that the ‘nacatamal´ is the Nicaraguan tamal, some say that it is purely a giant one. Either way it plays a big part of Honduran Christmas culture.
Corn meal dough forms the main part of this treat, which is then stuffed with anything from meat to cheese to dried fruit for a sweet version. The parcel is then wrapped in plantain leaves and boiled or steam-cooked. For the nacatamal version, the filling consists of salt, cilantro (coriander), chili, lard, peas, onion, garlic, carrots, capers, olives, potatoes, achiote (which gives the red colouring) and meat, giving a unique taste.
Foto-Source-URL:http://www.marrder.com/htw/cultural.html#Top
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