GYG - Fundão Comenius Team

GYG - Fundão Comenius Team

Our Comenius (2013-2015)

Some of our Comenius Team activities

The almond trees legend

Tales and legendsPosted by Joao Teodosio 29 Jun, 2015 16:44
The almond trees legend is one of the most known legends in Portugal, particularly in the South. Our Comenius students decided to spread it among our partners and even made some strips of it. They took it to the Belgian meeting in October 2014 and it was a success. Thanks teacher José Luís Oliveira for your help. You can print and download the strips here.





Festas das Papas (PT)

Tales and legendsPosted by Joao Teodosio 26 Jun, 2015 17:55

Here is everything about the maize porridge pilgrimage and recipe for Portuguese speakers.

FESTA DAS PAPAS

Origem da festa

Conta a lenda que há muitos anos, cerca de 300 anos, houve uma grande praga de gafanhotos assolou a região, comendo tudo o que havia nas hortas. Então os habitantes da localidade pediram a S. Sebastião para os aliviar da referida praga. Assim, prometeram que fariam uma capela em honra de S. Sebastião e que em todos os anos, no terceiro domingo de Janeiro, fariam uma festa em sua honra, onde passariam a ser distribuídas papas de milho branco e coscoréis (filhós) à população, pois era o milho que provinha da terra naquela altura.

Onde se localiza

A festa realiza-se junto à capela de “S. Sebastião “ na freguesia de Póvoa de Atalaia.

O que se faz neste dia

No dia da festa é organizado um cortejo com os açafates de verga ornamentados com rendas de lérias, panos de linho e flores, onde se encontram as papas e os coscoréis, que são transportados à cabeça das raparigas da aldeia, que vão em cortejo para a capela de S. Sebastião, onde são benzidos, juntamente com a banda que acompanha a cerimónia. De seguida, os mordomos, ou seja, os homens, munidos de uma toalha de renda ao ombro, que cobrem as cestas mais pequenas distribuem áas papas e coscoréis à população da aldeia e todos os visitantes.

Receitas

Papas:

-Meio alqueire (10 litros) de carolo moído 2 vezes que deve ser areado e peneirado para tirar o cusco do milho (goma do milho).

- Casca de limão ou laranja.

-Leite

-Açúcar

-Depois de cozidas são deitadas nos tabuleiros do pão forrados com panos de linho.

-Fazem-se no sábado para se poderem cortar, e assim servir no domingo.

- São metidas nos açafates.

Coscoréis:

-5 Kg de farinha

-4 dúzias de ovos

-Sumo de laranja

-Meio quarto de leite

-Meio litro de azeite

-Uma lata de leite condensado

-Fermento de padeiro

- Depois de amassados, deixam-se levedar cerca de 3 horas.

-São fritas em óleo.

Quem dinamiza a festa

Quem leva a cabo esta tradição, são os mordomos, pessoas da aldeia, os quais são nomeados pelo povo. Normalmente está estipulado que em cada ano participam as famílias de uma rua. São estas que nomeiam quem vai ficar responsável pela festa no ano seguinte, e são anunciados pelo senhor padre na missa do dia da festa.



Papas de carolo recipe

Tales and legendsPosted by Joao Teodosio 26 Jun, 2015 17:50

First: “wash” the "carolo". How do I usually do it? Just pour the referred amount of “carolo” into a bowl and open the water tap. Stir the “carolo” with your hand or with a soup spoon for a while. Then, very carefully pour the water out. Be carefully to avoid throwing out the "carolo" itself. The idea is that the kind of a very fine “flour” that will come on the surface of the bowl water is thrown away and the “clean carolo”, the "heavy corn flour" remains in the bottom of the bowl. Do this as many times as you wish till it seems to you the “carolo” is cleaned of that “fine flour” or other parts that aren't as yellow as the "carolo" is supposed to be. You will find some small black dots. Not a problem if all these small black dots don't go way at all. At the same time you do this, you must have already heat a water pan. A considerably large pan to avoid you burn your hands when it boils. Attention: the water you heat in the pan must be x 4 the number of carolo cups you have used. So, if you decide to use 3 small/medium cups of “carolo”, you must heat 12 small/medium cups of water. Put inside the water 1 tea spoon of salt, a stick of cinnamon and the peel of half an orange. (no problem if you don't use the cinnamon stick. I use it because I think the final product gets better. But the orange peel is absolutely necessary). When the water in the pan begins to boil, just pour slowly the “washed carolo” you had in the bowl and, since this very moment, you have to start stirring the pan content, preferently with a wooden spoon. Ok, you may use a silicone stirring spoon! Never stop stirring it or the “solution” may begin to stick into the pan bottom and burn! You must feel the solution becomes more thick. Let it cook for 2 or 3 minutes and never stop stiring. Gradually add the milk. At least 0,6 liters. Now you decide: if you want your “papas” soft as a pudding, put the rest of the milk up to 0,80 or 1 liter. If you want them more consistent in such a way you can cut it in slides when they are cold, don't add more than 0,6/0,7 liters of milk and let it boil for longer time. After adding the milk, add the sugar at once and, remember, keep stiring always and always. Let the solution boil again. When you feel it has the consistency you desire, take the pan off the heat. Profit the moment everything is hot to pour the “papas” into dishes, plates or individual cups. If you let them go cold inside the pan, you have a problem... you'll have to eat them from the pan which isn't really very aesthetic or elegant... :-) Decorate the dishes, plates or cups with powder cinnamon (absolutely necessary) and wait until they are cold. Serve chilled and delight yourself and friends.

Ingredients for 4 persons:
3 small/medium cups of “carolo” (ground corn flouir); 0,6 to 1 litre of milk (semi-skimmed); 1 cup of sugar; salt; cinnamon.



Papas de carolo

Tales and legendsPosted by Joao Teodosio 26 Jun, 2015 17:47

Festa das Papas (Maize porridge pilgrimage) in Póvoa da Atalaia, Fundão. Every third Sunday in January, the village prepares to cook the maize porridge (papas de carolo) and receive thousands of visitors. Everything began with a legend.

The maize porridge legend and the recipe of “Papas de Carolo”

Origins:

According to the legend, a long time ago, there was a very serious plague of grasshoppers in the region. Everything farmers cultivated was eaten by the grasshoppers. The farmers asked Saint Sebastian to help them getting rid of those insects. They promised they would build a chapel in his honor and, yearly, each third Sunday of January, they would make a pilgrimage there. In this pilgrimage, farmers promised also they would distribute white maize porridge (papas de carolo) freely, as well as fritters, to all the local inhabitants. The grasshoppers disappeared...

Where and when does it happen?

The pilgrimage happens next to Saint Sebastian chapel in Póvoa da Atalaia (Fundão) parish, each third Sunday of January.

You can watch to some images about this pilgrimage here: