Once the Spaniards arrived in America, a mix of gastronomic cultures emerged, in which the colonizers tasted traditional foods and dishes prepared by the indigenous people.
Where does the dessert come from
This is something we all know, but did you know that it is said the Spaniards tried the prototype of mazamorra made with yellow corn and didn't like it at all? They expressed that it resembled a “mazamorra.” The word, according to deductions, was a way to describe “what marginal people ate” to them.
However, at some point, a new variant of the common mazamorra appeared, mixing purple maize with sweet potato flour, adding sugar and dried fruits brought from the old continent.
This version was loved by everyone who tried it, and thus it was passed down from generation to generation, maintaining its status as a traditional ancestral dessert of Peruvian cuisine, a title it retains to this day.
Some characteristics and properties
As an important part of Peruvian gastronomy, it is prepared throughout the year. However, during the month of October, it is prepared more frequently.
This dessert has a variant called “classic,” consisting of half purple mazamorra and half rice pudding, symbolizing the colors of Peruvian football.
In this composition, the mazamorra represents the Alianza Lima club, and the rice pudding represents the Universitario club.
If consumed in moderation, this dessert even offers health benefits, being rich in minerals and nutrients such as iron, calcium, and fiber. Thanks to these properties, mazamorra morada helps prevent cancer, improve circulation, and reduce cholesterol.
