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Rain and migas in Almeria
In the province of Almeria, on rainy days, the people eat migas. It is an ancient tradition to cook migas to worship the rain, due to its scarcity in the region.
It is a tradition that has been known since the 1st century BC, described at the time by the poet Marco Valerio Marcial. The tradition of eating migas continued into the 2nd century BC at the hands of Iberian shepherds and warriors of Viriato (caudillo who faced the expansion of the Romans in the Iberian Peninsula). It is difficult to determine the exact origin of migas because it is a country food attributed to shepherds.
This Almerian ritual of eating migas when it rains, still practiced by grazing and farming workers, became a gathering activity for family, friends and visitors, who happily gather around a pan to share migas. It is a ritual from which, by the way, comes the well-known expression “making good friends”.
The shepherds made migas with loaves of bread, which, during the trip, became hard. It was difficult to consume them that way, so the shepherds crumbled them, added water and a little oil, and cooked them while adding different sausages and garlic to give flavour and consistency to this delicious dish.
Over time, many other ingredients have been added to the basic recipe for migas. That is why, in the province of Almeria, when there is rainy weather or it is forecast, the locals buy the ingredients – such as pickles, different fish and olives – for its preparation. Even restaurants throughout the province add migas to their menus on these days.
Origin
Originally, migas was food for shepherds, who, carrying out their trade, sheltered in caves and prepared migas with ingredients containing the necessary nutrients for their arduous work, which in many cases lasted for several days.It is a tradition that has been known since the 1st century BC, described at the time by the poet Marco Valerio Marcial. The tradition of eating migas continued into the 2nd century BC at the hands of Iberian shepherds and warriors of Viriato (caudillo who faced the expansion of the Romans in the Iberian Peninsula). It is difficult to determine the exact origin of migas because it is a country food attributed to shepherds.
Migas in Almeria
Almeria is characterized by the aridity of its land and its low rainfall in relation to other areas of Spain. On rainy days, the shepherds and farmers sheltered in caves, farmhouses or huts, and while the rain passed, they proceeded to cook patiently, on a common stove, the ingredients they had brought for their food.
They also paid tribute to the preparation and to the fact that it was raining, and expressed their gratitude for such a great deed, which guaranteed that the grass grew to feed the cattle and that the crops prospered.
They also paid tribute to the preparation and to the fact that it was raining, and expressed their gratitude for such a great deed, which guaranteed that the grass grew to feed the cattle and that the crops prospered.
The shepherds made migas with loaves of bread, which, during the trip, became hard. It was difficult to consume them that way, so the shepherds crumbled them, added water and a little oil, and cooked them while adding different sausages and garlic to give flavour and consistency to this delicious dish.
Over time, many other ingredients have been added to the basic recipe for migas. That is why, in the province of Almeria, when there is rainy weather or it is forecast, the locals buy the ingredients – such as pickles, different fish and olives – for its preparation. Even restaurants throughout the province add migas to their menus on these days.
Activities in the province of Almeria
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