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Mazamorra
Mazamorra-1-..JPG
Alternative name(s) Peto, kaguyjy

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

In Colombia[edit]

Mazamorra in Colombia is also known as Peto. It 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]

In 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]

In 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.

In 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.

In Puerto Rico[edit]

Puerto Rican mazamorra is a fresh corn custard. Fresh corn is usually squeezed through a cheesecloth. The liquid is then cooked with corn starch, coconut milk, evaporated milk, clove, cinnamon, 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.
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Wed, 16 Apr 2014 07:26:15 -0700

Cómo hacer mazamorra cordobesa con guarnición de pulpo y manzana aderezado con pimentón y aceite de oliva virgen extra. Es una combinación deliciosa, y la receta es muy fácil de hacer. Toma nota de esta Mazamorra cordobesa con pulpo y manzana ...

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Thu, 17 Apr 2014 06:07:48 -0700

Every day, he crisscrosses the neighbourhood of San Javier and Vallejuelos selling mazamorra, a traditional corn-based drink that he makes at home. He fled his hometown in the Uraba region of Colombia to join the ranks of Colombia's 5 million internal ...

Perú.com

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Mon, 07 Apr 2014 17:48:41 -0700

El invierno ya empieza a sentirse y no hay nada mejor que engreírse preparando un delicioso postre como lo es la mazamorra morada. Apunta los ingredientes. Lima. Ingredientes: - 750 ML de chicha morada. - 140 gramos de azúcar. - 55 gramos de ...

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