Purple mazamorra is a traditional dessert from the delicious Peruvian cuisine, prepared with concentrated purple maize and flour.
It is a traditional dessert of Peruvian gastronomy made with concentrated purple maize with flour.
Its origins date back to the pre-Hispanic era, where purple maize was considered a sacred food by the Incas, giving the mazamorra a high symbolic and cultural value.
We invite you to enjoy this exquisite recipe!
Purple Mazamorra
Ingredients
1 kilogram of Purple maize
4 liters of Water
20 Cinnamon sticks
6 Cloves
Pineapple peels
2 Chopped quinces
2 Chopped apples
1 ½ cup of Sugar
1 cup of Cherries
1 cup of Apricots
1 cup of Dried peaches
2 cups of Pineapple in cubes
7 tablespoons of Sweet potato flour
4 Lemon juice
Ground cinnamon
Preparation
Step 1 : The preparation of this delicious dish begins by cooking the shelled purple maize along with its hulls in water, adding cinnamon, cloves, pineapple peels, quince, and apple.
Step 2 : It is recommended to cook until the purple maize grains are open, which usually takes about thirty minutes.
Step 3 : Once this time has passed, it is important to strain the mixture and add sugar, dried fruit, and pineapple, then cook over low heat for another thirty minutes.
Step 4 : Next, incorporate the previously dissolved sweet potato flour in cold pineapple water, stirring the preparation for about fifteen minutes.
Step 5 : Finally, to give the dish a final touch of freshness and acidity, it is recommended to add lemon juice and cook for five more minutes, stirring constantly.
Step 6 : Once ready, it can be served both cold and hot, and a little ground cinnamon can be sprinkled on top to enhance the flavors.
Step 7 : Enjoy this exquisite recipe full of flavor and tradition!
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