Cucayo

Cucayo is the name given to the bottom layer of rice when prepared in an iron cauldron in the Caribbean Coast.[1] It is traditionally toasted and crispy, and is scraped off the cauldron since it tends to adhere as it cooks. Cucayo is known by other names in varying regions of Colombia such as pega and pegao, which is also commonly used in Puerto Rico. It is also known as concolon in Peru and Panama, cocolon in Ecuador, and 'concon' in the Dominican Republic.[2] In Ecuador, kukayu (cucayo) is the name given to food items meant for travel, derived from kukayu (Quechua for a ration of coca).[3] It is believed this may be the case for the etymology of cucayo in Colombia.[4]

References

  1. ↑ "Cucayo." TuBabel.com. N.p., 2009. Web. 2 May 2013. <http://www.tubabel.com/definicion/14919-cucayo>.
  2. ↑ Roquelina, Maria. "Teoría Y Práctica Del Cucayo." Desde La Otra Orilla. N.p., 6 May 2012. Web. 2 May 2013. <http://mariaroquelina.blogspot.com/2012/05/teoria-y-practica-del-cucayo-para.html>.
  3. ↑ Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary)
  4. ↑ MORÓN, Carlos y GALVÁN, Cristina. La cocina criolla. Recetas de Córdoba y regiones de la costa Caribe. Domus Libri: 1996. p. 80. [editar]
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