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Spicy Ecuadorian Morocho
Created by: Howcan Team
Ingredients
- 1 cup of morocho corn
- 4 cups of milk
- 1 cup of sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cayenne pepper
- 1/4 cup of raisins
- 1/4 cup of chopped peanuts
Instructions
- In a large pot, combine 1 cup of morocho corn and 4 cups of milk. Bring to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Stir in 1 cup of sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cayenne pepper. Simmer for an additional 15 minutes, stirring frequently.
- Remove the pot from the heat and let the morocho cool for 10 minutes.
- Divide the morocho into serving bowls and garnish with 1/4 cup of raisins and 1/4 cup of chopped peanuts.
- Serve the spicy Ecuadorian Morocho warm and enjoy!
Ecuadorian Morocho is a traditional corn and milk pudding with a spicy twist that ignites the taste buds. This beloved dish has a rich history dating back to pre-Columbian times when it was enjoyed by indigenous communities. Today, it's a staple in Ecuadorian cuisine, especially in the Andean region. Chefs in Quito and Cuenca have perfected the art of infusing Morocho with a fiery kick, using local spices like aji peppers. For the best Morocho experience, head to the bustling markets of Otavalo or Ambato, where street vendors serve up steaming bowls of this spicy delight. Don't miss out on this unique fusion of flavors!
75 min
6
300 calories
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