The batán is a kitchen utensil used to process different kinds of foods in South American and Andean cuisine. It has a flat stone (the batán proper) and a grinding stone called an uña. The uña is held in both hands and rocked over the food in the batán. Depending on the process wished, the uña's weight is slightly held back, let loose over, or pressed on. The rocking movements also vary depending on the procedure. The grinding is done dry or with water or oil. The batán has been used since before the arrival of Spaniards in South America.
| Attributes | Values |
|---|
| rdf:type
| |
| rdfs:label
| - Batan (stone) (en)
- Batán (piedra de moler) (es)
|
| rdfs:comment
| - The batán is a kitchen utensil used to process different kinds of foods in South American and Andean cuisine. It has a flat stone (the batán proper) and a grinding stone called an uña. The uña is held in both hands and rocked over the food in the batán. Depending on the process wished, the uña's weight is slightly held back, let loose over, or pressed on. The rocking movements also vary depending on the procedure. The grinding is done dry or with water or oil. The batán has been used since before the arrival of Spaniards in South America. (en)
- El batán o maray es un objeto lítico para moler alimentos usado en el Perú y en el occidente boliviano. Se lo conoce también como pecana en algunas regiones del sur occidental de Bolivia y del norte de Argentina. (es)
|
| foaf:depiction
| |
| dcterms:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| sameAs
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| has abstract
| - The batán is a kitchen utensil used to process different kinds of foods in South American and Andean cuisine. It has a flat stone (the batán proper) and a grinding stone called an uña. The uña is held in both hands and rocked over the food in the batán. Depending on the process wished, the uña's weight is slightly held back, let loose over, or pressed on. The rocking movements also vary depending on the procedure. The grinding is done dry or with water or oil. The batán has been used since before the arrival of Spaniards in South America. In Andean households many different dishes are prepared in this manner, in rural and urban areas. The most important use it has is for preparing llajwa. For many Bolivians, Peruvians, Ecuadoreans and Colombians it is not the same when done in a blender. It is also used to husk grains, wash quinoa from its alkaloid (saponin), grind grains, crush papalisa and even to prepare small quantities of flour. It is also used in India in a large number of households. It is known there as "sil-batta" in Hindi with sil referring to flat stone and batta referring to a cylindrical grinding stone. In Nepal, it is known as silauto-lohoro. It is known as pata-varvanta in Marathi and used in the state of Maharashtra. It is known as ammi kallu in Tamil and Malayalam. It is known as "shil nora" in Bengali and is basically found to be used in almost every household in West Bengal. In Odisha, it is called sila puaa where it is also worshipped as Bhu Devi or mother Earth during traditional Odia weddings and the Raja festival. It is traditionally used to grind spices and lentils in the states of Tamil Nadu and Kerala. These grinding stones are primarily used to prepare chutney and spice mixes for cooking and occasional use including grinding soaked lentils in preparation for dosas, vadas, or papadum. (en)
- El batán o maray es un objeto lítico para moler alimentos usado en el Perú y en el occidente boliviano. Se lo conoce también como pecana en algunas regiones del sur occidental de Bolivia y del norte de Argentina. Consta de una piedra plana mayor que puede llegar a unos 40 cm de alto y hasta 60 cm de diámetro o lado, el batán mismo; y una piedra para moler llamada uña o mama y a veces mano en Perú pero no se confundan. La más pequeña es llamada wawa. La uña se sostiene con ambas manos y se mece sobre los alimentos. Según lo que se quiera hacer con él, se sostiene el peso de la uña ligeramente sobre el batán, se le deja ejercer su peso o se presiona. También se modulan los movimientos al moler. El molido se puede hacer en seco o con agua o aceite. (es)
|
| gold:hypernym
| |
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
| is Wikipage disambiguates
of | |
| is foaf:primaryTopic
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
