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Mazamorra
Mazamorra-1-..JPG
Alternative names Peto, kaguyjy
Type Non-alcoholic beverage
Cookbook: Mazamorra  Media: Mazamorra

Mazamorra (from Spanish, Moors' dough) is a traditional maize-based Latin American food.

Regional variations[edit]

Colombia[edit]

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.[1] 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).[2]

Paraguay[edit]

Also known as "kaguyjy" (Guaraní language), 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.[3]

Peru[edit]

Peruvian Purple Mazamorra

Mazamorra in Peru is made with a local variety of Maize, "Maiz Morado", rich in anthocyanin which gives to 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.

Costa Rica[edit]

Costa Rican mazamorra is basically a corn porridge, which is made cooking the maize in milk, clove, vanilla, and adding corn starch.

Puerto Rico[edit]

Puerto Rican mazamorra is a fresh corn cust. Fresh corn is cut off the cob and boiled with milk and cob until 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 threw 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. Mazamorra is then topped with powdered cinnamon and fresh fruit.

Not related to maize[edit]

Mazamorra de calabaza

See also[edit]

References[edit]

  1. ^ "Mazamorra y panela machacada | FÁBRICADECOSAS". Fabricadecosas.com. Retrieved 2013-10-31. 
  2. ^ "Mazamorra chiquita". Redcolombiana.com. 1999-02-22. Retrieved 2013-10-31. 
  3. ^ "Karú rekó – Antropología culinaria paraguaya", by Margarita Miró Ibars

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Mazamorra — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.

2939 news items

 
Diario Correo
Mon, 22 Jun 2015 08:33:45 -0700

La mazamorra de harina de plátano con polvo de cacao y maca llamado 'Ñañito', es preparada en 10 minutos y está al alcance de los bolsillos. El singular producto nutritivo y natural es ideal para los niños de 2 a 10 años. Los iniciadores explican que ...

New York Times

New York Times
Thu, 25 Jun 2015 22:48:45 -0700

Extraordinary, too, was mazamorra morada, a sundae glass of smooth, warm, dark purple pudding topped with diced apple and enough cinnamon and clove to astonish the tongue. A sliver of firm flan was all it should be. Only rings of picarones (fritters of ...
 
TeleCinco.es
Sat, 06 Dec 2014 05:52:30 -0800

La receta de Casa Pepe de la Judería: Salmorejo y mazamorra. Sus principales ingredientes son pan, agua, diente de ajo y tomate. 06.12.14 | 15:02h. Los salmorejos de la Casa Pepe de la Judería son muy conocidos en Córdoba. Juan Pedro, el cocinero ...

Diario Trome

Diario Trome
Fri, 22 May 2015 23:25:30 -0700

Así, nació la mazamorra de calabaza, un postre ancestral que hasta el día de hoy se consume, especialmente en la región de Junín. Esto porque además de su sabor dulce y suave, contiene fibra, proteínas, vitaminas y minerales, que ayudan a conservar la ...

Cadena 3

Cadena 3
Fri, 26 Jun 2015 03:17:19 -0700

Se trata de un lomo de cerdo apanado con sésamo de dos colores, acompañado de una mazamorra montada con quesos. Se trata de una de las recetas mejor guardadas de la gastronomía cordobesa que hoy tenemos el privilegio de descubrir en este libro ...

Trome

Trome
Sun, 28 Jun 2015 16:34:25 -0700

Canchita, papa rellena, mazamorra, picarones, anticuchos, cachitos… No, no estamos en la Alameda Chabuca Granda del centro de Lima. Es la avenida Catedral en Santiago de Chile. A pocos metros de la Plaza de Armas los peruanos inundan la calle con ...

Diario El País

Diario El País
Mon, 29 Jun 2015 15:24:19 -0700

39) Despectivamente, ralea, calidad, especie, clase. 40) Familia o tribu, como los MacGregor. 41) Chimpancé. 42) Dios del amor. 45) Mazamorra de maíz morado. Especial para El País Por Leonardo Conde - CondeLeonardo@aol.com. NOTICIAS DE HOY.

Página 12 (Registro)

Página 12 (Registro)
Fri, 26 Jun 2015 14:00:00 -0700

Encender una vela y cruzar el escenario recitando “el sereno da las doce”; responderle “sí, amita” a la dama antigua; vender mazamorra, alimento tan extinguido del menú como estos personajes casi sin parlamento en el reparto de la construcción nacional.
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