History and origin
Flour worked in the pan with hot broth made for sharing
Gachas begin with flour and water worked over heat into a thick, even dough. Their texture recalls other modest cereal preparations, but here the experience is completed by broth: the dough is not eaten dry or on its own, but soaked one spoonful at a time.
The traditional way of sharing them creates a very particular table. The pan of gachas sits in the centre while the pot of broth stays hot. Each person takes a portion of dough and dips it before eating. In Alhama they are served with fish broth; in Huércal de Almería, Pechina and Viator they also appear with caldo quemao.
