One of the Andean traditions that mix faith and traditions is the “T’anta Wawa” or “Tanta Wawa” bread, which is rendered as “Baby bread”, you can see why it is called that by looking at the pictures. In Andean cities, like Cusco, Arequipa, Huancayo, etc eating a t’anta wawa is part of every year’s tradition.
What’s the intriguing history behind this delicious baby form bread? What does it taste like? Or why does it is typical on All Saints Day? Stay with us to know the history and other details behind this famous Peruvian bread! Let’s dive in!
What exactly is Tanta Wawa?
Tanta Wawa is a tasty bread made like a baby that represents the connection between life and death in Andean tradition. On November 1, All Saints’ Day, Andean villages celebrate their deceased loved ones, in family unity.
We can affirm that there’s no exact recipe for this bread, this is why its preparation changes according to families or areas in Peru. Tanta Wawas are thicker, while others may be thinner. Additionally, bakers can add white beer, pale beer, or chicha, which gives them a unique and special flavor
Tanta Wawa in other Countries
While T’anta Wawa is especially loved in Peru, it also can be seen in other Andean countries with different versions. In Andean countries such as Bolivia, Colombia, or Ecuador, people celebrate “All Saints’ and the Day of the Dead” on the 1st and 2nd of November.
Just like in Peru, they have their own type of bread called “Guagua de Pan” or “Pan Wawa.” It’ often made using the same ingredients of the Peruvian version, but some add ingredients, like cinnamon, golden raisins, sprinkles, candied fruit, and anise.
In Bolivia, families make beautiful tanta wawas with plaster figurines to honor their loved ones who have passed away. They place these figurines on family altars as meaningful offerings. Similarly, in Ecuador, people enjoy guaguas de pan with colada morada, a drink made from purple corn, during Día de los Muertos.
In Mexico, people eat “El pan de muerto” for the Day of the Dead a special time to remember and honor those we’ve lost. This sweet, round bread, often decorated with bone-shaped designs, represents the beautiful cycle of life and death.
People often enjoy it with hot chocolate, adding to the festive spirit. Families place pan de muerto on altars (ofrendas) along with photos and favorite foods of their loved ones. This lovely tradition creates a meaningful connection between the living and the departed
These traditions, celebrated in these countries add depth to T’anta Wawa’s meaning. They highlight the strong cultural ties between Andean and Latin American countries.
History
Peruvians celebrate the festivals of All Saints and the Day of the Dead. In Cusco, for example, this festival comes to life through lively traditions that reflect the local culture. Families visit cemeteries to share good memories while drinking and eating.
That is where the “Tanta Wawa” takes the stage. This bread is one of the traditional desserts available at this time. This bread has a particular meaning in Andean tradition as an offering to the deceased. According to historian Martin Romero, the practice of bringing bread to someone who passed away originated in Mesopotamia and Egypt.
This tradition arrived in Peru in the 16th century, following the Spanish conquest. However, some local anthropologists believe this practice is more closely connected to the Andes, particularly Cusco. That’s because, in the Andean cosmovision, death represents the next phase of life.
Today, T’anta Wawas are charming dolls made of bread dough. They have delightful “faces or masks” and colorful sprinkles and candies which make them truly special. Parents and godparents gift these treats to their children, godchildren, and friends as a sign of affection and friendship.
What is it made of?
The T’anta Wawa is a beautiful tradition that varies across different regions of Peru, each adding its own special touch. In the Cusco area, for instance, the wawas feature colorful painted plaster masks, which give them a unique look.
As for Ayacucho, you can find not only baby figures but also bread ladders that symbolize the journey of souls to heaven. In the south, especially Arequipa and Tacna, people create “tanta achachis,” figures of elderly people.
The magic of Wawas comes from the special mix of flours. Many bakers use Ingredients such as fava bean flour, wheat flour, pea flour, yeast, pork lard, and egg. For the fun decorations on the Wawas or horses, they use sesame seeds, peanuts, and raisins.
Nowadays, machines help us create these delicious treats quickly, often in just twenty minutes. It’s heartwarming to see how even children are keen to keep this wonderful tradition alive.
Tanta Wawa Today
“The Tanta Wawa baptism” is a fun familiar tradition. Everyone dresses up and takes on roles like priests, godparents, and parents of the Wawa.
They choose funny names that capture the playful essence of Cusco’s culture, including silly jokes and humorous caps. Nowadays, families also share Tanta Wawa bread and bread horses with children, keeping the spirit of the celebration alive.
Today, bakers make Tanta Wawa in industrial or semi-industrial settings, including a gorgeous doll and horse-faced figures. If you can’t make it to Peru during November, some bakeries offer this bread outside the typical time.
Small and familiar bakeries continue to make high-quality traditional breads at home, keeping the rich heritage of this wonderful tradition.
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