Kig ha farz facts for kids
A traditional serving of Kig ha farz
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| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | Brittany |
| Main ingredients | Meat, broth, pudding (buckwheat flour) |
Kig ha farz is a traditional stew from Brittany, a region in France. Its name in the Breton language means "meat and stuffing." This hearty dish is very popular, especially in the area around Léon, which stretches from Morlaix to Brest.
Kig ha farz is made by cooking different kinds of meat in a tasty broth. It also includes a special kind of pudding made from buckwheat flour. People used to think of it as a simple meal for farmers, but now it's a beloved part of Breton culture.
To make this stew, cooks simmer meats like salted pork and beef. They also add vegetables such as carrots and cabbage. A key part of the dish is the "farz," which is the buckwheat pudding. This pudding is mixed with eggs and milk, then placed inside a special cloth bag. The bag is cooked right in the broth with the meats and veggies for several hours.
Once the farz is cooked, it's usually broken up before serving. The dish is presented with the tender meats and vegetables. The farz is often eaten with a special sauce called "lipig." This sauce is made from melted butter, crispy bacon, and shallots, adding a rich flavor to the meal.
There's also a different kind of farz called "white farz" (or far gwinizh). This version uses wheat flour instead of buckwheat. Kids often prefer it because it has a lighter and sweeter taste. Sometimes, slices of white farz are even pan-fried with butter, which makes them extra delicious!
Contents
A Taste of History: Buckwheat in Brittany
Buckwheat, which comes from Asia, became very important in Brittany around the late 1400s. It quickly became a staple food, especially in the poorer parts of inland Brittany. This plant grows very fast, taking only about four months to be ready for harvest. It also produces a lot of grain, which made it a great crop for the region.
Buckwheat became so important that it replaced wheat as the main grain for food. This was especially true in Bas-Léon, where people used buckwheat flour to make pancakes. Growing buckwheat allowed farmers to sell their wheat, which brought more money to Brittany. It also helped the population grow in the 1800s by providing a good and steady food source.
How Kig ha farz Became Popular
For a long time, people cooked farz in a bag because it was easier and didn't require using shared ovens, which often had taxes. In 1732, a dictionary described "fars" as a "stuffing cooked in a bag in the pot to eat with meat in the manner of Léon." This shows how old the tradition of cooking farz in a bag is!
Many homes in Léon had special bags just for making farz. These bags were carefully sewn from linen. In some other areas, people called it "farz poch" or "farz mañch," meaning farz cooked in a pocket or an old shirt sleeve. Cooking in a bag was common in places where wood was scarce.
By the mid-1800s, farming in Brittany improved, and vegetables became more common. This helped Kig ha farz become the dish we know today. The farz cooked in a bag, sometimes with bacon, was a common meal for farm workers. On Sundays, families would often cook Kig ha farz during church services.
Sunday lunch usually included a rich soup, meat (like shank or beef), and the farz. Leftovers were never wasted! The broth was used for bread soup, and leftover farz was sliced and fried in fat or butter, making "farz fritet." Sometimes, special Kig ha farz meals were served with "lipig" sauce, made with Roscoff pink onions melted in butter.
Kig ha farz Today
Kig ha farz is more than just a meal; it's a way for people in Léon to come together. It's often served at big community events to help raise money for local activities. For example, in 1982, a Kig ha farz event in Plouescat brought together over a thousand guests!
While it started in Léon, Kig ha farz has become popular all over Brittany and even beyond since the 1970s. Breton groups, especially in big cities like Paris, have helped share this delicious dish and its recipe, which used to be mainly a family secret.
See also
In Spanish: Kig ha farz para niños
