Mazamorra (sweet corn pudding)

mazamorra_(sweet_corn_pudding)

One of the most popular and beloved desserts in Colombia is Mazamorra, a sweet corn pudding that has been enjoyed for generations by families and friends. This dessert is made with a few basic ingredients, including fresh corn, milk, sugar, cinnamon, and cloves, and has a creamy, comforting texture that is perfect for an after-dinner treat.

Mazamorra is a traditional dish that dates back to the time of the indigenous inhabitants of Colombia. These people would make a similar dish called Chicha, which was made with fermented corn and other local ingredients. Over time, the recipe evolved and was adapted to the modern-day version of Mazamorra that we know and love today.

The dish varies from region to region, with each area adding its own unique twist to the recipe. In some places, the pudding is served with a sprinkle of grated coconut, while in others, it is flavored with rich and indulgent ingredients like condensed milk or cream. However, the basic recipe remains the same, with the key ingredient being fresh corn.

Corn has been a staple food in Colombian cuisine for centuries, and it plays a crucial role in the making of Mazamorra. In the traditional recipe, fresh corn is first boiled until it is soft and tender, then the kernels are separated from the cob and ground into a thick, chunky paste. This paste is then mixed with milk, sugar, and spices, and simmered over low heat until it thickens and takes on a pudding-like consistency.

The result is a pudding that has a delightful creamy texture and a sweet, comforting taste that is loved by both young and old. It is the perfect dessert to enjoy during the cooler months of the year when cozy, comforting dishes are cherished.

To make this beloved Colombian dessert, you will need a few basic ingredients and some patience. The recipe calls for fresh corn, but if you can’t find it, you can substitute canned corn or frozen corn. You’ll also need milk, sugar, cinnamon, cloves, and a pinch of salt.

The first step is to cook the corn, either by boiling it or roasting it until it is soft and tender. Once the corn is cooked, you’ll need to separate the kernels from the cob and grind them in a food processor or blender until they form a thick paste.

Next, transfer the corn paste to a large pot and add the milk, sugar, cinnamon, cloves, and salt. Stir everything together and place the pot over low heat. You’ll need to stir continuously until the mixture thickens and takes on a pudding-like consistency. This can take up to an hour, so be patient and keep stirring!

Once the pudding has thickened, remove it from the heat and allow it to cool for a few minutes. You can serve it warm or chilled, and it is often topped with a sprinkle of grated coconut or a drizzle of condensed milk.

In conclusion, Mazamorra is one of the most treasured desserts in Colombian cuisine. This sweet corn pudding has a history that dates back centuries and is a favorite among families and friends. With its creamy texture and comforting taste, it is the perfect dessert to enjoy during the cooler months of the year. Give it a try, and you’ll see why it is so beloved by so many.

Ingredients:

  • 5 cups of water
  • 1 cup of hominy corn
  • 1 cinnamon stick
  • 1 cup of milk
  • 1 cup of panela or brown sugar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground nutmeg
  • 1 tablespoon of cornstarch
  • 1/4 cup of grated coconut (optional)

Instructions:

  1. In a large pot, combine water, hominy corn, and cinnamon stick. Bring to a boil, then reduce heat to medium-low and simmer for about 2 hours or until the hominy is very soft.

  2. Remove the cinnamon stick and use an immersion blender or a regular blender to puree the hominy and water until smooth.

  3. Add milk, panela or brown sugar, salt, cloves, and nutmeg to the hominy mixture. Stir well to combine.

  4. In a small bowl, whisk cornstarch with 1/4 cup of cold water until smooth. Add this mixture to the pot and stir well.

  5. Bring the mixture to a low boil over medium heat, stirring constantly. Cook for about 5 minutes or until the mixture thickens.

  6. Remove from heat and let it cool to room temperature.

  7. Serve the mazamorra in small bowls and sprinkle with grated coconut if desired. Enjoy!