It was considered the “national” dish of the old Maniots. It was a porridge made from wheat flour, oil, and water, prepared quickly to satisfy the Maniot woman’s need to feed her large family.
They made various versions of the basic recipe, such as kremydopaspala, which was prepared by adding a large onion sliced into thin rings and sautéed in the oil in the pan.
Another variation was skotopaspala, made from the liver of an animal cut into small pieces and fried in the oil in the pan; then they added the flour and prepared the paspala as described above.
Another variation involved cutting small pieces of pork, frying them, and making hiro-paspala.
There was also ortykopaspala, which was made with the livers of quails.
