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Colombian Mazamorra

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Ingredients

  • 1 cup of dried corn kernels
  • 6 cups of water
  • 1 cinnamon stick
  • 1 cup of panela (or brown sugar)
  • 1 cup of whole milk
  • 1/2 teaspoon of ground cinnamon

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Colombian Mazamorra

Created by: Howcan Team

Ingredients

  • 1 cup of dried corn kernels
  • 6 cups of water
  • 1 cinnamon stick
  • 1 cup of panela (or brown sugar)
  • 1 cup of whole milk
  • 1/2 teaspoon of ground cinnamon

Instructions

  • In a large pot, combine 1 cup of dried corn kernels and 6 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the corn is tender.
  • Add 1 cinnamon stick and continue to simmer for an additional 10 minutes to infuse the corn with cinnamon flavor.
  • Stir in 1 cup of panela (or brown sugar) until completely dissolved.
  • Pour in 1 cup of whole milk and stir well. Let the mazamorra simmer for another 5 minutes, stirring occasionally.
  • Remove the cinnamon stick and discard.
  • Serve the mazamorra warm or chilled, sprinkled with a pinch of ground cinnamon on top. Enjoy!
Dessert
Colombian

Colombian Mazamorra is a traditional dish with roots dating back to pre-Columbian times. This creamy and sweet corn pudding is a beloved staple in Colombian cuisine, often enjoyed as a dessert or snack. The dish is made by simmering corn with milk, sugar, and cinnamon until it reaches a thick, pudding-like consistency. Some variations include adding coconut milk or panela (unrefined whole cane sugar) for extra flavor. In Colombia, you can find Mazamorra being served in local restaurants, especially in the Andean regions. Chefs take pride in perfecting the balance of sweetness and creaminess, making it a must-try for anyone visiting the country. For the best version of this dish, head to the bustling streets of Bogotá or Medellín, where vendors skillfully prepare Mazamorra using age-old recipes and techniques. Whether enjoyed warm or chilled, this comforting dessert is a true taste of Colombian tradition.

40 min

|

6

|

250 calories

Instructions

  • In a large pot, combine 1 cup of dried corn kernels and 6 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the corn is tender.
  • Add 1 cinnamon stick and continue to simmer for an additional 10 minutes to infuse the corn with cinnamon flavor.
  • Stir in 1 cup of panela (or brown sugar) until completely dissolved.
  • Pour in 1 cup of whole milk and stir well. Let the mazamorra simmer for another 5 minutes, stirring occasionally.
  • Remove the cinnamon stick and discard.
  • Serve the mazamorra warm or chilled, sprinkled with a pinch of ground cinnamon on top. Enjoy!
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