11 Apr Preparing for Easter – Almeria
Almería is a legendary land where you’ll have the time of your life.
During Easter Week religious brotherhoods (cofradías) move in procession through the streets of Almería. Thousands of people take part in this rite: either by wearing the Nazarene habit, or women dressing in black wearing mantillas (= a black shall over a large decorative hair comb), or as penitents or simply watching it all.
Why don’t we find any Christian Brotherhoods until the sixteenth century…? Yes, that’s it: because this region was under Muslim rule. It’s then when the first Christian signs emerge in this area.
Don’t miss it!
The most important aspects of Easter Week in Almeria are:
- The Encounters on Easter Sunday hold traditional auctions and sheer local ambrosias are offered.
- Music, which is sometimes even more important than the procession: the Gregorian Chant on Good Friday and the rivalry between the Brotherhoods.
Eating well in Andalusia is easy as pie. The excellent local products that come from its diverse geography and climate, together with the historical legacy bequeathed by many peoples have created an unusually rich and incomparable gastronomy.
The Traditional Andalusian cuisine has its roots in a wide diversity of settlers. Its dishes, which have passed down from generation to generation, are greatly appreciated even by the most sophisticated palates.
Our typical “grandma’s cooking recipes” are part and parcel of the healthy Mediterranean diet. Their flavors and aromas come from our land, our sea and our mountains; they are drizzled with our olive oil and served with our wonderful Andalusian wines.
Andalusia has a vibrant cuisine, as our Mojacar has as well, offering pleasant and delicious surprises: stews, game casseroles, scrummy fresh fish and tempting desserts; everything irresistible. The following Easter recipe would serve as an example.
Fried cod with tomato: a recipe
- 8 Fillets of de-salted cod
- 2 onions, minced
- 5 garlic cloves, minced
- 1 cup of white wine
- 200 gr. tomato, chopped
- 150 gr. tomato, fried
- 150 ml VIRGIN OLIVE OIL
- sweet paprika
- 1 cube fish stock,
- 1 bay leaf
- 1/2 cup water.
Directions for the tomato sauce:
- Heat a frying pan. Add the olive oil, onion and garlic and the bay leaf.
- Fry until it begins to brown.
- Add the sweet paprika, fish stock and white wine.
- When the alcohol from wine has evaporated – around 3 minutes- , add the water and tomato.
- Leave it to boil for 5 minutes.
To prepare the cod:
- Pat the cod with flour and fry.
- Then add the cod to the tomato sauce and let simmer for a few minutes as for the flavours to infuse together.
- Stir occasionally so as it doesn’t stick. Making sure that the cod is sauce-covered.
In arriving to Mojacar (Almería) at Easter let all your senses seduce you: inhale the subtle scent that impregnates the air: a mixture of incense and orange blossom; feel the emotion of a heartfelt “saeta” (a religious flamenco song) and listen to the silence of devout procession-watchers.