MealMap #27

A dessert paste made by boiling beans without salt, grinding them to a smooth purée, then cooking that down slowly with milk, sugar and cinnamon until it thickens into a dense, sweet spread. Some versions swap the milk for the water the beans cooked in and use unrefined cane sugar in place of white, and orange juice or zest is sometimes stirred through. It was traditionally made in a copper pan set over a wood fire and served at village festivals.

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