Mazamorra morada

mazamorra_morada

Mazamorra morada, one of the most popular traditional dishes in Peruvian cuisine, is a sweet and fruity dessert that is sure to satisfy your sweet tooth. This delicious dessert is a perfect blend of traditional and modern flavors, making it a classic Peruvian food.

Mazamorra morada has a rich history that dates back to the ancient Inca civilization. The Incas used to make this dish by mixing purple corn with water, sugar, and spices like cinnamon and cloves. The mixture was boiled until it thickened, and then it was served with fruits like pineapple and quince.

Today, Mazamorra morada is still widely consumed in Peru and has become an integral part of Peruvian culture. It is typically served during special occasions such as parties, weddings, and festivals. This dessert is enjoyed by people of all ages, and it is a must-try dish for anyone visiting Peru.

The main ingredient in Mazamorra morada is the purple corn that is grown in the Andean region of Peru. The purple corn is boiled with cinnamon sticks, cloves, pineapple skins, and orange peels to give it a unique flavor that is both sweet and spicy. The resulting mixture is then strained to remove any solids and is thickened with cornstarch.

Once the Mazamorra morada is thickened, it is then sweetened with sugar and served with fruits like pineapple, apples, and quince. The dish is usually topped with whipped cream, which adds a creamy and delicious touch to the dessert.

One of the unique features of Mazamorra morada is its purple color, which is obtained from the purple corn used in the recipe. The purple color of the corn comes from its high content of anthocyanins, which are antioxidant properties that help to prevent and reduce inflammation in the body.

Mazamorra morada is not only delicious but also nutritious. The purple corn used in the recipe is a rich source of vitamins and minerals, including vitamin C, vitamin A, and potassium. It is also high in fiber, which helps to improve digestive health.

In conclusion, Mazamorra morada is a mouth-watering dessert that is deeply rooted in Peruvian culture. Its unique flavor, beautiful purple color, and nutritional value make it a must-try dish for anyone visiting Peru. Whether you are a fan of sweet desserts or looking for a new culinary experience, Mazamorra morada is sure to leave you satisfied and wanting more.

Ingredients:

1 pound purple corn

1 cinnamon stick

4 cloves

1 apple, peeled and diced

1 pear, peeled and diced

1 peach, peeled and diced

1/2 cup sugar

1/4 cup lime juice

1 tablespoon vanilla extract

1/4 cup cornstarch

1 cup water

Directions:

  1. Rinse the purple corn and place it in a large pot with 10 cups of water, cinnamon stick, and cloves.

  2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 45 minutes.

  3. Remove from heat and strain the liquid into a large bowl. Discard the corn and spices.

  4. Add the diced fruit, sugar, lime juice, and vanilla extract to the pot and bring to a boil.

  5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.

  6. In a small bowl, whisk the cornstarch and water until well-combined.

  7. Slowly pour the cornstarch mixture into the pot, stirring constantly.

  8. Bring to a boil and cook for 5 minutes or until the mixture thickens.

  9. Remove from heat and let cool for 10 minutes.

  10. Transfer the mixture to a large bowl and chill in the fridge for at least 2 hours before serving.

  11. Enjoy your delicious Peruvian Mazamorra morada!