Schinoussa Fava Revival
Long a characteristic dish of the Aegean islands, on the tiny island of Schinoussa, fava is enjoying a “rebirth” and is considered a trademark staple of the island’s local produce, contemporary cuisine, and culinary heritage.
The planting of the seed – free from pesticides – begins in November and lasts through January. Depending on the rainfall, the seeds are ready for gathering in early Spring. The process, that ends in June, is done by hand because of the delicate characteristics of the seed. The Schinoussa variety is known as katsouni because of its shape. According to local producers, it was originally cultivated on the nearby island of Amorgos the big blue.
Fava was brought over to Schinoussa when families from Amorgos moved to the island in the early 19th century.
Historically on the island, families each produced their own quantities totaling, then, to about 300 to 400 kilos of fava per year. Today, that amount has grown to about 5 tons; a number of local producers expect to double and maybe even triple in the next few years.
>Source GTP – Greek Travel Pages – June 2014
Give flavour to your Schinoussa Fava
This is what you need (basic) ingredients.
1kg of fava (puree made from the chickpea is OK)
2 onions olive oil salt lemon capers
Wash the fava thoroughly and place it in a pan with two liters of water.
Turn the heat on high and whisk the froth once it comes to the boil.
Lower the heat, sprinkle some salt and throw in a whole onion.
Add warm water if needed during the boil.
Stir frequently with a wooden spoon.
The fava is ready when it starts setting.
Serve with olive oil and chopped onion. Add lemon juice and capers depending on taste.