POPCORN, COCONUT & ANISE JOY BITES

Alegrías de Coco y Anís “Alegría con coco y anís!” goes the hymn sung by the Palenqueras, women mostly from a small town called San Basilio de Palenque, on the country’s northern coast. Their shouted offering is often heard along the beaches and streets of coastal towns and cities where they walk with large aluminum vats confidently balanced on their heads. The vats hold all sorts of coconut, papaya, pineapple, and arequipe sweets, including the coveted alegrías. The word alegrías is plural in Spanish for joy or happiness. Imagine that: a bowl full of not one but multiple iterations of joy contained within small, bite-size candied fruit. How can one resist eating a sweet ball of popped sorghum (tiny grains that pop like corn) clumped together with dark caramel, toasted coconut, and a touch of anise seeds? I have made my own version without refined sugar and include tahini paste—a yummy and beneficial fat. You can use regular popcorn or Pipcorn—a brand of mini heirloom corn popped kernels. Liz Moody, a brilliant cookbook author, wellness writer, and podcaster extraordinaire, asked me, “Why haven’t you written a Colombian cookbook yet?” It was her push at the exact time when I needed a push to take the leap that led to this cookbook. Liz, these joy bites are for you. MAKES 16 GOLF-SIZE BALLS

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, stir to combine the date syrup, tahini paste, coconut flakes, and anise seeds. Add the popcorn and incorporate using a large spatula so that the tahini and syrup mixture covers the grains, forming a Rice Krispies–like consistency. Form 16 golf-size balls with well-oiled hands; if the mixture is too sticky, grease your hands with another touch of oil as you go. Sprinkle with the sea salt, and serve.

Step 2

Alegrías keep for a week stored in a tightly sealed container at room temperature.