Patagonia’s Welsh Foods

Many Welshmen sought refuge in Britain during the 18th and 19th centuries. They did so for both religious and linguistic reasons. Although many colonies of Welsh were established in surprising locations, most were absorbed into the native culture. Pagtaonia, Argentina (where Welsh is spoken today) was an exception. A new Cymro–Hispanic culture emerged.

The region of Patagonia known as “Gwladfa” (literally, the “little country”) is home to a lively mix of Welsh and Amerind cultures.

There is also inter-mingling languages and cultures. This means that many dishes are based on Welsh origins, but have a distinct Hispanic flavour or flair.

Here are two examples of such dishes, both translated from Welsh.

Teisen Sbeis Eirin a Chnau (Spiced Plum and Nut Cake)

Ingredients:

Finely chop 225g dried plums or prunes
Boiling water 230ml
Self-raising flour 460g
1/2 teaspoon salt
White sugar 330g
3 eggs
350ml of light oil grape-seed oil, or olive oil infused in lemon are both good options.
1 teaspoon each of powdered ginger, cinnamon, clove, and nutmeg
Finely chopped walnuts, 225g
250g of seedless raisins
1 orange rind grated

Method

The chopped dried plums should be boiled in the boiling water. Next, add the orange rind and raisins to the mixture and let it stand. Next, prepare the liquid ingredients. In a large bowl, combine the oil and eggs. Mix them well. Mix in the plums and raisins along with their seeping water. Mix together the flour, spices, and sugar in a separate bowl. This should be gently tossed into the bowl with the liquid ingredients. Make sure that the flour is well-combined in the oil and water mixture. Add the nuts to the bowl and fold in. You can adjust the consistency of the mixture by adding a little milk if it becomes too stiff. However, this cake is great for anyone who is lactose intolerant. If you are serving it to someone with this condition, you should use more oil than milk. Bake for 45 minutes in an oven preheated to 150°C.

Cyw Iar Briicyll (Apricot Chicken).

Ingredients:

2 pieces of chicken meat per head (8 total)

2 carrots, thinly chopped

1 onion, thinly chopped

500ml vegetable stock

300ml cream

1 dessert spoon each of basil, dried bay leaf, and sage

Butter for frying

Salt and freshly-ground black pepper to taste

12 ripe apricots

1 tablespoon water

1 tablespoon sugar

1 teaspoon cornflour, mixed with 2 tbsp of water

Heat the butter in a saucepan. Once the butter is hot, add the meat. Season with salt. Once the chicken is browned, add the vegetables and stock. Finally, stir in the cream. Cover the pan with this link for more info a lid and let it simmer for about 90 minutes.

Add the apricots (stoned, halved) and water to a saucepan 30 minutes before the meat is done. Stir constantly and cook on low heat. Cook for about 10 minutes, then add the cornflour powder slurry. Continue cooking for 15 minutes. Now mash the apricots.

Serve the apricots on a plate with the chicken. Serve with plain rice.

These recipes should have provided a taste of both expatriate and native Welsh recipes. I hope you’re now eager to learn more.