Alternative names Peto, kaguyjy | Type Non-alcoholic beverage | |
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Similar Picarones, Chicha, Chicha morada, Porotos granados, Humita | ||
Receta de mazamorra majarete de puerto rico
Mazamorra (from Spanish Arabic بسمة pičmáṭ from Greek παξαμάδιον paxamádion, and from the Greek μάζα mâza) is the name for numerous traditional dishes from Córdoba, Andalusia and Latin America. The origin of the recipe differs for every dish.
Contents
- Receta de mazamorra majarete de puerto rico
- M sica chilena la mazamorra
- Argentina
- Colombia
- Paraguay
- Peru
- Costa Rica
- Dominican Republic
- Spain
- Not related to maize
- References
M sica chilena la mazamorra
Argentina
In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, which is the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients.
Mazamorra is usually made with the same boiled maize used to make locro.
As locro, it's common to eat mazamorra on national holydays, like 25 de mayo and independence day.
Colombia
Mazamorra often accompanies panela and is a very popular side dish to meals such as bandeja paisa. The drink typically includes maize grains, crushed with mortar and pestle, then soaked in water with soda lye (although the traditional reagent used is fern ash, which contains high amounts of potassium carbonate), and finally cooked until soft. Mazamorra is very common during lunch and dinnertime at any time of year. It is usually sold as "city food". The vendors usually ride a tricycle adapted with a large cauldron and announce themselves with a klaxon. They sell the base mazamorra, and the customer must add the milk and the panela.
Other derivations exist. In Cundinamarca and Boyacá, where the corn is cooked with onions, coriander, garlic, faba beans, potatoes and mashuas, often with pieces of ribs or beef. This dish is known as mazamorra chiquita (small mazamorra).
Paraguay
Also known as kaguyjy in Guaraní, Mazamorra in Paraguay is made with the native "locro" variety of maize. It is one of the most traditional desserts of the country. According with the ingredients added to the cooked corn, the dish is denominated kaguyjy eírare (Honey mazamorra), kaaguyjy kambýre (milk mazamorra) or kaguyjy azucáre (sugar mazamorra). Kaguyjy reached great popularity in Paraguay due to the food scarcity during the Paraguayan War (between 1864 and 1870) as a nutritious substitute for a regular meal.
Peru
Mazamorra in Peru is made with a local variety of Maize, purple corn, rich in anthocyanin which gives the mazamorra a deep purple color. The maize is cooked with pineapple, cinnamon and sweet potato flour. This dish is made specially in October for the celebrations of the Lord of Miracles day 333. This purple corn is also used to make chicha morada, a sweet beverage.
Costa Rica
Costa Rican mazamorra is basically a corn porridge, which is made cooking the maize in milk, clove, vanilla, and adding corn starch.
Dominican Republic
Dominican mazamorra which they call majarete is a fresh corn custard. Fresh corn is cut off the cob and boiled with milk and cob until the corn softens. Once soft the cob is discarded and corn is put into a blender with the milk it has been boiling in. Once made into a paste the corn is passed through a chinois back into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut milk, evaporated milk, clove, cinnamon, anise, vanilla, lime peel and sugar. The majarete is then topped with powdered nutmeg and a stick of cinnamon.
Spain
Cordobense mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar.