This recipe was born outa love ....for my mom , from whom i hear the fondest stories of her grand mommy making slices of perada , and filling jars and jars with them ,
when they were kids...
I imagine mom , with her curly locks and dimple smile ,
grabbing two little handfuls and more of these , and as she fondly and most cutely tells me how they took lods on the quiet , not coz she didn give it to them , but coz it was never enough...
I picture , all those hours of stirring , bend over wood fires ,
in a mud pot and wooden laddle....
...and the excitement of the children when those sacks of guavas from their farms made their way home,
well knowing what was going to be there in store for them in a few days from then.
Even as i write this , at 2.14 am , there is a large pot on the flame , with the guava pulp and sugar ,simmering away on low fire.
Yeah ,i have a few tricks up my sleeve , that i can afford to leave it un attended for awhile.
+ this time , im gng to split the time , like i'll have it simmering till i go to sleep , and then continue simmering tomorrow , which actually gives a better consistency.