World Flavors Cookbook

Mazamorra Morada

A comforting, purple corn pudding thickened with sweet potato flour and filled with dried fruits like prunes and apricots.

Cuisine: Peru

Ingredients

• 1/2 kg purple corn (maíz morado)
• 1 pineapple (peel and heart)
• 2 apples, diced
• 1/2 cup prunes and dried apricots
• 1 cup sugar
• 1/2 cup sweet potato flour (chuño)
• Cinnamon and cloves
• Lime juice

Instructions

1. Boil the corn, pineapple peel, cinnamon, and cloves in water until the liquid is deep purple. Strain.
2. Add diced apples, dried fruits, and sugar to the purple liquid. Simmer for 20 minutes.
3. Dissolve the sweet potato flour in a little cold water and stir into the pot. Cook until thick and translucent.
4. Add a squeeze of lime juice at the end to brighten the color.
5. Serve warm or cold, often paired with Arroz con Leche (Rice Pudding) in a 'Clásico' combo.