Calas (food)
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Calas are deep fried rice cakes, made with sugar, flour, eggs and rice. It was an extremely popular breakfast food in New Orleans in the early twentieth century, and has a mention in most Creole cuisine cookbooks. Calas, another New Orleans tradition, is a breakfast fritter mixed with cooked rice, flour, sugar, and spices, and then deep-fried. According to "The Dictionary of American Food & Drink," the word Calas was first printed in 1880, and comes from one or more African languages, such as the Nupe word kárá, or "fried cake." African American street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, bels calas tout chauds!" [Creole for "Calas, beaux calas tout chauds in standard Freench].
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