Calas (food)

A traditional New Orleans rice fritter

Calas are a type of fried rice fritter originating from New Orleans, Louisiana. These sweet treats are traditionally made from rice, flour, sugar, and spices, and are often enjoyed as a breakfast item or snack. Calas have a rich history and are a part of the culinary heritage of New Orleans, reflecting the city's diverse cultural influences.

History

A plate of calas served with powdered sugar

Calas have their roots in the Creole cuisine of New Orleans. They were traditionally sold by street vendors, often African American women, who would carry baskets of calas on their heads, calling out "Calas, belles calas!" to attract customers. This practice was especially common in the 19th and early 20th centuries.

The origin of calas is believed to be linked to the African diaspora, as similar rice fritters are found in various African cuisines. The dish was adapted in New Orleans using local ingredients and cooking techniques, becoming a staple in Creole households.

Preparation

Calas are made by combining cooked rice with flour, sugar, eggs, and spices such as nutmeg and cinnamon. The mixture is then formed into small balls or patties and deep-fried until golden brown. Traditionally, calas are served hot, dusted with powdered sugar, and sometimes accompanied by syrup or jam.

Cultural significance

Calas hold a special place in the culinary history of New Orleans. They are often associated with Mardi Gras and other festive occasions, where they are enjoyed as a sweet treat. The tradition of making calas has been passed down through generations, and they continue to be a beloved part of New Orleans' food culture.

Modern variations

While traditional calas are sweet, modern variations have emerged that incorporate savory ingredients such as cheese, herbs, and seafood. These adaptations reflect the evolving nature of New Orleans cuisine and the creativity of its chefs.

Related pages

• Beignet
• Creole cuisine
• New Orleans
• Mardi Gras