How to Make Mate Cocido
Sep 18, 2022
A convenient way of making an easy, practical, and delicious Paraguayan Mate Cocido without hot lump charcoal (Cocido Quemado sin carbón). Cocido, also known as Cocido Negro is part of the essence of Paraguayan daily life; this drink is the ideal companion for chipa, mbeju, tortilla, and reviro. More info about this recipe 👉 https://camilamade.com/mate-cocido-quemado/
WHAT IS MATE COCIDO?
Mate Cocido is a Paraguayan Yerba Mate infusion with a distinctive bitter taste and unique sweet notes. Consumed hot or cold, with or without milk, accompanied by chipa or sweet pastry, for breakfast or afternoon snack.
It is obtained by dissolving yerba mate in hot water through different means of cooking, resulting in a very aromatic liquid with a mildly bitter taste. The color can vary to more or less dark depending on the concentration of Ilex paraguariensis dissolved in the water.
It is generally consumed hot and sweetened with sugar or sweetener such as Stevia Rebaudiana Bertoni (ka’a he’e) or other dietary sweeteners. It can be consumed pure, as “cocido negro”; or mixed with milk, popularly known as “cocido con Leche.”
Cocido Quemado is a variant of the cocido but prepared in another more traditional way of the ancient Paraguayan culture; therefore, this type is native to Paraguay. It could even be considered a variant of the Mate, which requires 4 main ingredients: yerba mate, sugar, burning charcoal, and water. The yerba is placed on a plate with a little sugar and lit charcoal on top of the mixture.
With this practice, the sugar is burned a little to give the preparation a peculiar and characteristic flavor. In rural and periurban areas, this form of preparation is still practiced today, and it is a very consumed drink in all the country’s social classes.
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