Calas (food) facts for kids
Calas are tasty fried treats, a bit like doughnuts or fritters, made mostly from cooked rice. They also contain yeast, sugar, eggs, and flour. The batter is then deep-fried until golden brown. Traditionally, calas are a breakfast dish, often enjoyed with coffee or cafe au lait. They are an important part of Louisiana Creole cuisine.
Contents
The Story of Calas
Where Did Calas Come From?
Many people believe calas were first made by slaves who came from rice-growing parts of Africa. There is also an old French recipe from 1653 for "beignets de riz" (rice fritters) that sounds very similar. The name "calas" might come from the Nupe word kara, which means "fried cake." The word "calas" first appeared in print around 1880.
Calas Street Vendors
In New Orleans, especially in the French Quarter, Creole street vendors used to sell fresh, hot calas. These vendors were usually women. They were known as "calas women." They would carry baskets of their warm pastries on their heads early in the morning. They would call out, "Bel calas tout chauds!" This means "Beautiful calas, still hot!" in Creole.
Calas Through the Years
By the early 1900s, calas were not sold on the streets as much. However, families still made them at home using leftover rice. They were a common breakfast food in New Orleans. After World War II, the beignet stayed popular, but calas became less common. They changed from an everyday breakfast item to a special treat for events like Mardi Gras or First Communion among Louisiana Creole families. Today, some people are working to bring calas back. You can now find them on the menus of some restaurants.
How Calas Are Made
Traditional Calas Preparation
In older recipes, rice was boiled and then cooled. After that, yeast was added to create a "sponge," which was left to rise overnight. From this, a batter was made by mixing in eggs, sugar, and a small amount of flour to help it stick together. Rice flour was preferred, but it was often hard to find. A little salt and a sprinkle of nutmeg were also common additions. Spoonfuls of this batter were dropped into hot, boiling lard and fried until they turned golden brown.
Modern Calas Recipes
Today's recipes for calas have changed. This is because ingredients and cooking methods are different now. Sometimes, baking powder is used instead of yeast. Vegetable oil is often used instead of lard for frying. There are even new savory (not sweet) versions of calas being made.
