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Calas are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait,〔 and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts. ==History== The origin of calas is most often credited to slaves who came from rice-growing regions of Africa.〔〔 A 1653 French recipe, ''beignets de riz'', lends support to a French origin as well.〔 The name "calas" is said to have come from the Nupe word ''kara'' ("fried cake").〔 According to ''The Dictionary of American Food & Drink'', the word calas was first printed in 1880. Black or Creole street vendors, typically women, sold the fresh hot calas in the city's French Quarter, with the cry, "Bel calas tout chauds!" (Creole for "Beautiful calas, still hot"). These vendors, called "calas women", would sell their pastries in the early morning from covered baskets or bowls carried upon their heads.〔〔 Writers in the first decade of the 20th century refer to the increasing rarity of calas as street food.〔〔 Though not widely sold, calas continued to be made at home using leftover rice, and was a typical breakfast food in early 20th-century New Orleans.〔〔 After World War II, while the beignet remained popular, the calas became more and more obscure. From a breakfast food it evolved into a Mardi Gras and First Communion treat among Catholic African-American families.〔〔 It could be specially requested at some restaurants.〔 Through the efforts of food preservationists, interest in calas was revived and it began to appear on the menus of some restaurants.〔〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Calas (food)」の詳細全文を読む スポンサード リンク
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