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Grass pea porridge

Uceda, La Campiña, Guadalajara

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Grass pea porridge

Food and drink · Uceda, La Campiña, Guadalajara

Grass pea flour toasted and cooked with water, garlic, paprika and torreznos until it forms a thick paste that is eaten straight from the pan with a wooden spoon. It was the winter food of the shepherds and farmers of the northern moorlands.

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