Mazamorra

Mazamorra is a popular dessert from several Latin American countries. The name comes from the Spanish culinary culture, although it is considered to come from the various culinary traditions of pre-Columbian indigenous cultures in the regions where it is consumed.

Summary

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  • 1 Story
  • 2 Mazamorra per country
    • 1 Ingredients
  • 3 Procedure
  • 4 Sources

History

The stew used to feed the galleons (rowers, almost always forced, on ships called galleys) and the sailors , which consisted of the available vegetables, generally lentils and chick-peas , cooked together, and seasoned with some available vegetables , usually peppers .

Mazamorra by country

  • Argentina.

In Argentina, mazamorra is a typical dish. It is a dessert with indigenous roots made from: [[white corn, water, sugar and vanilla (in beans or twigs, although sometimes it is substituted by a tablespoon of artificial vanilla extract). A variant, which is the most consumed in the country, is mazamorra con leche. In this variation, a lot of milk is added to the ingredients mentioned above . Sometimes some people add a pinch of cinnamon powder . No other ingredient that is added to those already mentioned appears in the typical recipes of Argentine mazamorra.

In Argentina, and for Argentines, it is typical to consume mazamorra on national dates (especially on every May 25, date in which the establishment of the Argentine State is commemorated, with its first national government, in 1810). Due to this, since the mazamorra was sold in the colonial era (although it continued to be done until several decades later) by Afro-Argentine street vendors – Argentine descendants totally or partially of African slaves; mostly blacks, zambas and mulattas-, in the Acts carried out in the Argentine schools on May 25, the prototypical Afro-Argentine character of “the black mazamorrera” – to which the “black pastry chef” is added, never fails “bluff lamplighter”, etc.

The mazamorra was widely consumed throughout the Argentine national territory during the colonial period and until the beginning of the 20th century . The great European immigration waves, from the late 19th century, brought with it typical dishes from immigrants, which meant that much of the typical Argentine gastronomy, which had been fully spread throughout Argentina until then, was displaced from its status as “dishes known and consumed by all”; Examples of dishes that underwent this process are mazamorra and carbonada. That is why, many current Argentines do not eat mazamorra, either because all their ancestors come from the European continent and did not incorporate mazamorra into their usual gastronomy, or because their ancestors (although part of them were indigenous or African blacks). ) lost the custom of preparing mazamorra due to European immigration influence. Even so, It should be said that mazamorra continues to be a very common dish in much of the Argentine interior, especially in the Cuyo region and in the Northwest; in turn, many Argentines (from areas where mazamorra is no longer “habitual”) eat this dessert on national dates (especially for May 25, June 20 and July 9 – Independence Day, official, Argentina).

  • In Chile

Pomegranate beans with corn mazamorra from Chile. In Chile, the mazamorra is traditionally consumed prepared with the granulated beans, which are the shelled beans or “beans” cooked in a stew with different dressings, mixed with the corn and milk mazamorra, resulting in a hot and filling dish that is generally accompanied of Chilean salad.

Also called “mazamorra” to a Chilean folk dance of the central area. In the south of Chile, the apple mazamorra is prepared, which consists of apples cooked until they are ground, to which is added sugar, cinnamon and a thickener, such as flour or chuño. There is also a variant that is prepared with juice of this fruit or with cider.

  • In Colombia

Particularly in Antioquia, Colombia, mazamorra is simply very well cooked corn or Peto. Its preparation consists of boiling the corn in water for several hours, which must be completely white for its final presentation. In order for the grain to soften sufficiently, it is best to soak it overnight before cooking. When it boils, you can add a pinch of baking soda . Since corn thus prepared can be somewhat tasteless, it may be important to combine it with other flavors, especially sweets such as panela and sugar. The Antioquia mazamorra is usually accompanied with milk, and is served in large bowls.

In the Cundiboyacense Altiplano, there are two types of mazamorra; a sweet prepared with sugar, occasionally you can add panela that is usually used in the preparation of chicha, as well as a snack; and a salty one that is a thick soup that results from mixing a dough made with cornmeal, onion , coriander and garlic, to which is added the result of cooking beans, beans, potatoes, and a plant called “stems”. The latter is also called Mazamorra Chiquita, to differentiate it from its sweet counterpart. In the Caribbean Region , the mazamorra is prepared with ripe banana, milk and cinnamon sticks. As a topping, coastal cheese is added to provide the salty flavor. It is also made with green corn and starch.green banana . In other regions this corn preparation is also eaten as broth, or with a piece of cooked or roasted meat.

  • In Spain

The Cordovan-Spanish mazamorra is nothing like any type of Latin American mazamorras. The mazamorra in Córdoba, Spain is a cold soup similar to salmorejo, but without the inclusion of tomato. It is made with bread, raw almonds, garlic, extra virgin olive oil, salt, vinegar and usually has hard-boiled eggs and black olives in the garnish. It is similar to red gazpacho (tomato) and salmorejo, it is considered one of the white gazpachos (garlic and / or almond ). Its preparation in Spanish cuisine is very old and its name gave its name to the Latin American pouches.

  • In Panama

In Panama, mazamorra or “heavy” is the product obtained by cooking the cornstarch in water. During cooking it is sweetened and flavored with pieces of fruit and spices such as cinnamon and cloves. The most popular mazamorra is made with a fruit called Nance which is typical of the tropical climate and clay soil, which is why it is very popular in certain seasons of the year when the tree blooms. The preparation of this exquisite dessert is given in the following way: First, the fruit that falls from the tree is harvested and sometimes the floor is yellow due to the nance balls. You have to wash the fruits. The pip or seed is removed from these fruits, with a strainer and only extracting the juice.

Secondly, this juice is brought to a boil and natural cornstarch is added, however you cannot leave the pot alone, you have to stir it until it thickens. Here is the difference between a good and bad mazamorra. The dough should not be allowed to stick to the pot, because it toasts and tastes different. When the dough is completely thick, it is ready. It was subsequently added sugar or honey of cane to taste. In some regions milk or white cheese is added as a tradition to give it another flavor.

  • In Peru

Purple Mazamorra (Peru) served without garnish. The mazamorras in Peru have been consumed since pre-Hispanic times; In Quechua, desserts cooked by boiling purple corn, pumpkin or other fruit thickened with chuño flour were already known as api. The best known and most consumed mazamorra in Peru is the purple mazamorra, made on the basis of boiled purple corn, accompanied by local spices. This dish has an Afro-Peruvian influence. It is a traditional dish that is mentioned in many Creole songs, which means that this dessert has been prepared in Peru for a long time. It is one of the most popular desserts, along with the rice pudding, the picarones and the sigh in Lima. The pumpkin mazamorra from Peru is a delicious dessert based on pumpkin, chancaca, cloves and cinnamon; mazamorras are also made with maca,

There are other versions of mazamorra in Peru, specifically from Lima that date back to colonial times, such as the mazamorra de chancho (which has nothing to do with the name), it is prepared with wheat flour, water, sugar, anise, cloves odor, pears and quinces, accompanied with sweetened milk or fruit honey. Another version is the grape mazamorra, it is made with grape juice, sweet potato flour and honey. There is also the porridge mazamorra, which is prepared with yellow cornmeal, chancaca, cloves , butter , anise and water.

  • In Puerto Rico

On this Antillean island, mazamorra has been adopted as a traditional dish, although the way it has become part of the culture is apparently unknown. The recipe used for it is simple; It consists of grinding corn with water and straining it, then boiling it while adding sugar, salt and milk to taste. To maintain a pudding-like consistency, cornstarch is added during the preparation process proportional to the desired hardness of the product. It is typical to find that as soon as the dish is finished a few bits of cinnamon are added to the top

Ingredients

  • White cornpressed 200 g
  • Waterc / n
  • Milk1 l
  • Cinnamon1 twig
  • Zest of 1 lemon
  • Sugar200 g
  • Cinnamon powder c / n

Process

  • Soak the white corn in water. If you can from one day to the next, it is better.
  • Boil the corn in a pot with plenty of water until tender (about 2 hours).
  • Once the corn is tender, strain it.
  • Mix the corn with the milk, the cinnamon stick and the lemon peel.
  • Boil for approximately 15 minutes. The cornstarch will thicken the preparation a little.
  • Incorporate the sugar in the last minute of boiling so that the preparation does not turn yellowish.
  • Pour into a bowl and let cool.
  • Serve in glasses, sprinkled with cinnamon powder.

 

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