October procession sweet · Anise sticks in chancaca
Turrón de Doña Pepa
Photo: Lucerito Corrales from Lima, Perú / Wikimedia Commons · CC BY 2.0
It is named after Josefa Marmanillo, an enslaved Afro-Peruvian cook from the Cañete valley who, by tradition, created it in thanks after recovering from paralysis in her arms through the Christ of Pachacamilla, the Señor de los Milagros.
Baked sticks of wheat-flour dough stacked in layers, soaked in thick chancaca (raw cane sugar) syrup and scattered with colourful sprinkles, sold by the slice from stalls along Lima’s October processions.
Why it's made this way: Josefa began offering her turrón during the Señor de los Milagros processions, and the turronero became a dedicated street trade in colonial and republican Lima, painted by Pancho Fierro.
More from Peru
Inca Kola
Papa Rellena (Stuffed Potato)
Anticuchos (Grilled Beef Heart Skewers)
Pan con Chicharrón
Picarones
Rocoto Relleno (Stuffed Spicy Pepper)
Part of World of Street Food — 3422 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.