Porra Majá

This dish is light and fresh, perfect for summer. Its ingredients are similar to gazpacho, but its texture is different. It is a classic dish in the Antequera region, although in Fuente de Piedra it takes centre stage on the Day of the Virgin, where a gastronomic competition of porra majá is held.

To cook this dish you will need:

  • Bread (preferably rustic or cateto style), hard and firm
  • 4 ripe tomatoes
  • 2 green peppers
  • 1 or 2 cloves of garlic
  • 2 tablespoons of vinegar
  • 1 tablespoon of extra virgin olive oil
  • Salt to taste


Step by step:

  1. Slice the bread and leave it to soak in water in a bowl.
  2. Peel the tomatoes, peppers (removing the seeds) and garlic.
  3. Put all the ingredients in a high bowl and proceed to whisk it.
  4. Drain the bread, but not completely, so that it is wet. Add it to the rest of the ingredients.
  5. Add the olive oil, vinegar and salt.
  6. Blend everything. It is advisable to taste, in case you need more vinegar or salt.
  7. Leave in the fridge for a few hours to enhance its flavour.

* When it is time to eat, you can add orange, boiled egg, tuna, onion… to spice up the porra majá.

More info:
Tel: 952 73 54 53
Oficina de Turismo. Calle El Castillo, 1 
29520 Fuente de Piedra (Málaga)

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