Champ (food)
Nowadays, Champ (food) has become a topic of great relevance and interest to a wide variety of people. From its impact on daily life to its influence on society in general, Champ (food) has been the subject of constant debate, analysis and reflection. Its relevance ranges from the field of technology to culture, including economics and politics. Champ (food) has captured the attention of people of all ages and from different professional fields, awakening an interest that goes beyond geographical and cultural borders. In this article, we will explore in depth the impact of Champ (food) on our lives and the world around us, offering a comprehensive analysis that will encompass various perspectives and approaches.
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| Alternative names | Poundies |
|---|---|
| Place of origin | Ireland |
| Main ingredients | Mashed potatoes, scallions, butter, milk |
Champ (Irish: brúitín [ˈbˠɾˠuːtʲiːnʲ]) is an Irish dish of mashed potatoes with scallions, butter and milk.[1]
Description
Champ is made by combining mashed potatoes with chopped spring onions, butter, milk, and, optionally, salt and pepper.[2] It was sometimes made with stinging nettle rather than scallions.[3][4] In some areas the dish is also called "poundies".[5]
Champ is similar to another Irish dish, colcannon, which uses kale or cabbage in place of scallions. Champ is popular in Ulster, whilst colcannon is more so in the other three provinces of Ireland.[citation needed] It was customary to make champ with the first new potatoes harvested.[2]
The word champ has also been adopted into the popular Hiberno-English phrases, to be "as thick as champ", meaning to be stupid, ill-tempered or sullen.[6][7]
Samhain
The dish is associated with Samhain, and would be served on that night. In many parts of Ireland, it was tradition to offer a portion of champ to the fairies by placing a dish of champ with a spoon at the foot of a hawthorn.[2]
Similar dishes
- Clapshot
- Stovies
- Bubble and squeak, from England
- Colcannon from Ireland
- Biksemad, from Denmark
- Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
- Roupa velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from cozido à portuguesa
- Stamppot, from the Netherlands
- Stoemp, from Belgium
- Hash, from the United States
- Hash browns
- Potato cake
See also
- List of Irish dishes
- List of onion dishes
- List of potato dishes
- Irish cuisine
- Northern Irish cuisine
References
- ^ Carleton, William; O'Donoghue, David James (1896). Traits and stories of the Irish peasantry, Volume 4. London: J. M. Dent & Co. p. 328.
- ^ a b c Mahon, Bríd (1998). Land of milk and honey: the story of traditional Irish food and drink. Dublin: Mercier Press. pp. 138–140. ISBN 1-85635-210-2. OCLC 39935389.
- ^ Allen, Darina (5 May 2018). "In the kitchen we discover more and more ways to enjoy nettles". Irish Examiner. Retrieved 29 October 2020.
- ^ Geary, Mairéad (21 March 2020). "An Irish Mammy's recipe for champ, the traditional Irish potato dish". IrishCentral.com. Retrieved 29 October 2020.
- ^ "poundies". Irish Slang Sayings, Words & Terms. Archived from the original on 13 September 2016. Retrieved 17 December 2015.
- ^ "champ - Hamely Tongue". www.ulsterscotsacademy.com. Retrieved 29 October 2020.
- ^ "BBC - Northern Ireland - Voices". www.bbc.co.uk. Retrieved 29 October 2020.
