Dish

Mazamorra morada

Purple corn pudding

Mazamorra morada is a dessert that is made by boiling purple corn with fruit such as pineapple, apple, and quince. The mixture is then flavored with spices such as cinnamon and cloves and sweetened with sugar. Once the mixture has thickened, it is served cold with a sprinkle of cinnamon on top. Mazamorra morada is a popular dessert in Peru and is often served during special occasions such as Christmas and Easter.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Dessert› Pudding

Origins and history

Mazamorra morada has been a popular dessert in Peru for centuries. It was originally made by the Incas who used purple corn as a natural dye. Today, it is a staple dessert in Peruvian households and is often served during special occasions such as Christmas and Easter.

Dietary considerations

Mazamorra morada is high in carbohydrates and sugar, and is not suitable for people who are on a low-carb or low-sugar diet. It is also not suitable for people who have a corn allergy.

Variations

There are many variations of Mazamorra morada, including adding different types of fruit such as strawberries or blueberries. Some people also like to add a splash of Pisco, a Peruvian brandy, to the mixture to enhance the flavor.

Presentation and garnishing

To prevent the corn from sticking to the bottom of the pot, make sure to stir the mixture continuously while cooking. You can also add a few tablespoons of cornstarch to the mixture to thicken it. Once it has thickened, it can be served cold with a sprinkle of cinnamon on top.

Side-dishes

Mazamorra morada is often served with a side of arroz con leche, a Peruvian rice pudding. It pairs well with a glass of Chicha Morada, a Peruvian drink made from purple corn.

Drink pairings

Chicha Morada, a Peruvian drink made from purple corn, pairs well with Mazamorra morada. It can also be garnished with fresh fruit such as strawberries or blueberries for a more appealing presentation.