The most important part of making nugaton is to get the chocolate oat paste right. Now it’s your turn to do it and to let me know how you like it! Those who know me from Córdoba, New York, Québec, Fuerteventura, Belgrade, Daoukro and Abidjan have all had a taste of this childhood classic and have all loved it. Because of this, I have been able to make it pretty much everywhere I have lived. The beauty of Nugaton is not only that it is very simple to make, doesn’t require an oven and can be shaped in any way one wants, but also that the ingredients are few and, generally speaking, easy to find. The original recipe, however, has been modified countless times, as it normally happens in family kitchens, where ingredients and proportions are altered depending on what the person cooking has on hand, or to each family’s taste. It quickly popularized because it was ideal for making in a whim, and kids loved it. Truth be told, the original recipe appeared in a box of Quaker Oats in Argentina, in the ’70s. Nugaton is the dessert I am always asked to prepare when I’m invited to a party back home, and the one that my friends most looked forward to eating whenever I entertained.
This is the one dessert that was never missing in our birthdays and the only cake my brother still wants for his. Nugaton is, for those who know me from my days in Argentina, my most iconic dessert. Last Wednesday, May 29th, was my 37th birthday and the blog’s second and we celebrated both with nugaton.
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