Flor Arcaya de Deliot

Purple corn pudding

Mazamorra morada

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Food and Cooking of Peru
The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

  • About

This confection of corn and dried fruits, thickened with sweet potato starch, is quintessentially Peruvian. Traditionally fed to children to give them energy, there are many variations on the recipe, using ingredients such as squash, flour and molasses, quinoa or tapioca. All are sweet, healthy and gentle on the stomach.

Ingredients

  • 1 sachet purple corn powder
  • 1 apple, roughly chopped
  • 1 cinnamon stick

Method

  1. Place the sachet of corn powder in a large pan with the apple, cinnamon stick, cloves and orange peel. Stir in the water and bring to the boil. Simmer for 30 minutes over medium heat.
  2. Strain the mixture and return the liquid to the pan. Add the dried fruits and simmer for a further 30 minutes, then stir in the sugar.

Photos