Mazamorra Morada is a very popular and traditional dessert in Peru. It uses one of our important native crops, Purple Corn. This corn looks very similar to the corn you can find in the UK, but it is a bit larger and the kernels are a dark purple. This type of corn has a lot of anti-oxidants and the flour of this corn is now sold as a health supplement.
Traditional Mazamorra Morada Recipe
Ingredients
Purple Corn
Pineaple skin
Apple
Cinamon powder and sticks
Corn starch or sweet potato starch
prunes
dried apricots
Sugar
Boil the purple corn in water for about 15 minutes with the pineaple skin and some cinamon sticks, sieve, then pour the liquid in a pan, add dried fruits, apple in cubes and the starch and cook for a few more minutes stirring with a wooden spoon. Leave to cool down and serve with cinamon powder on top.
Mazamorra morada is traditionally eaten with rice pudding in Easter – or any time of the year:)
Tags: Food, Traditions