Mazamorra Morada

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the dried purple corn in a large pot with the water, cinnamon sticks, and cloves.

   Tip van de kok: Ensure the corn is well rinsed before adding to the pot.

2. 2

   Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, or until the corn kernels are tender and the liquid has turned a deep purple color.

   Ongeveer 45 min

   Tip van de kok: Stir occasionally to prevent sticking.

3. 3

   Carefully strain the liquid into a clean pot, discarding the corn, cinnamon sticks, and cloves. This purple liquid is the base for your mazamorra.

   Ongeveer 5 min

   Tip van de kok: Press on the corn to extract as much liquid as possible.

4. 4

   Add the diced apple, pineapple, chopped prunes, and chopped apricots to the purple liquid.

5. 5

   Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the fruits are tender.

   Ongeveer 15 min

6. 6

   Stir in the sugar and lime juice until the sugar is fully dissolved.

   Ongeveer 2 min

   Tip van de kok: Taste and adjust sweetness if desired.

7. 7

   In a small bowl, whisk together the sweet potato starch and the cold water to create a smooth slurry.

   Ongeveer 1 min

   Tip van de kok: Make sure there are no lumps in the slurry for a smooth pudding.

8. 8

   Gradually pour the starch slurry into the simmering fruit mixture, stirring constantly to prevent lumps from forming.

   Ongeveer 2 min

   Tip van de kok: Pour slowly in a thin stream while stirring vigorously.

9. 9

   Continue to cook, stirring, for another 3-5 minutes, until the mazamorra thickens to your desired consistency.

   Ongeveer 5 min

   Tip van de kok: It will thicken more as it cools.

10. 10

    Remove from heat and let it cool slightly before serving. Serve warm or at room temperature, garnished with ground cinnamon.