Fig bread

Fig bread.

The fig bread is a typical preparation of the gastronomy of Spain, although by Spanish influence it can be found also in Portugal. In spite of being called "bread", fig bread contains neither flour nor wheat. It is made from dried figs, forming a compact dense paste at the end. You can also add other ingredients, such as nuts or frosty fruit. It is a peasant recipe, perhaps of Arab origin, characterized mainly by two functions: on the one hand it allows the lasting preservation of surpluses of figs that may have been produced in a given year and on the other hand constitutes an energy food very useful when carrying out the hard work of the peasantry. In present-day Spain, fig bread is produced and consumed mainly for the simple tasting of this specialty and, more particularly, during the Christmas and New Year holidays.

They are famous fig breads of the province of Malaga, Valencian Community, (Andalusia) and those of the region of Murcia, but also those of the city of Fraga, in the province of Huesca, Aragon. In the province of Malaga is particularly famous the fig bread of the locality of Coín, where it is prepared with dried figs, almonds, cinnamon, clove and matalahúva (anise).

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