Peruvian Desserts (part2)

Mazamorra Morada

Mazamorra morada is a significant sweet of Peru and average of Lima. It is ready with purple corn, an element of Peruvian beginning, which is likewise used to set up the well known chicha morada. It is a pastry broadly ready in Peruvian homes and an absolute necessity in every single gastronomic fair.

Likewise, the mazamorra morada is known as the pastry honoring the dining experience of the Lord of Miracles, there is a wide range of plans and ways of setting them up, however overall its readiness is extremely simple to perform.

History

The mazamorra produced using corn has pre-Hispanic beginnings. As indicated by recorders, it is the motalsa or ishkupcha of yellow corn ready in pre-Hispanic times with a little quicklime. It is assumed that the name "mazamorra" is because of the way that, toward the start of the victory, the Spaniards tasted this stew and, as they could have done without it, they said it looked like a "mazamorra".

The mazamorra was the name given to the food of the negligible individuals, or rather, of those sentenced to the galleys. We can assume then that the mazamorra was an awful food.

In frontier times, a pastry was made by blending local items, for example, purple corn and yam flour with sugar and an assortment of dried and stewed organic products like cherries, sharp cherries, dried apricots, apples and quince, brought from Spain. This combination gave beginning to the mazamorra we know today. Today, mazamorra morada has become one of the most delegate and delightful sweets of our culinary culture.

The extraordinary affection for this pastry gave beginning to the famous saying "limeño mazamorrero", which was promoted by our conservative Ricardo Palma. One of the delights of Lima is to relish a steaming plate of purple mazamorra sprinkled with a lot of ground cinnamon.

Recipe

Serves about 8-10 people

Ingredients

• 1 kg of purple corn

• 4 liters of water

• 2 cinnamon sticks

• 6 cloves

  

  

• The peel of one pineapple

• Dried fruits aftertaste

• 150 grams of sugar

• 1/2 cup of a thief

• Fresh pineapple cut in cubes

• 1 liter of water

• 100 grams of cornstarch

• 100 grams of potato starch

• 1 lime

• Grounded cinnamon aftertaste for garnish

(To see the preparation procedure watch the video.)

Click here to watch the video

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