Mazamorra facts for kids
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| Alternative names | Peto, kaguyjy |
|---|---|
| Type | Non-alcoholic beverage |
| Course | Drink, Dessert |
| Region or state | Iberian Peninsula and Latin America |
Mazamorra is a name for many traditional dishes. These dishes come from the Iberian Peninsula (like Spain and Portugal) and Latin America. It's often a sweet dessert or a hearty drink. The word "Mazamorra" has old roots from Greek and Spanish Arabic languages.
Contents
Mazamorra Around the World
Mazamorra is made differently in many countries. Let's explore some of these tasty variations!
Mazamorra in Argentina
In Argentina, mazamorra is a traditional dessert. It is made with white corn, water, sugar, and vanilla. A very popular version adds milk to these ingredients.
People often make mazamorra with the same boiled corn used for another dish called locro. It's common to eat mazamorra on national holidays. These include May 25th and Independence Day.
Mazamorra in Colombia
Long ago, mazamorra was a simple stew for sailors. It had vegetables like peppers, lentils, and chickpeas. Today, in central Colombia, you can still find a vegetable stew with this name.
However, mazamorra is now usually a corn-based drink. It looks different in various parts of Colombia. Many Colombians call it "peto." It's made from very well-cooked, peeled corn. Its color is white or yellow, depending on the corn used. The texture is usually soft and mushy.
Mazamorra in Antioquia
In Antioquia, mazamorra often comes with panela (a type of unrefined sugar). It is a popular side dish for meals like bandeja paisa. The drink uses maize grains, crushed with a mortar and pestle. Then, they are soaked in water with soda lye. Traditionally, fern ash was used instead. Finally, it is cooked until it becomes soft.
Mazamorra is very common for lunch and dinner. It can be a side dish or a main meal. You can often buy it as "street food." People usually add milk and panela to their mazamorra.
Mazamorra Chiquita
In Cundinamarca and Boyacá, there is a dish called mazamorra chiquita. This "small mazamorra" is different. Corn is cooked with onions, coriander, garlic, faba beans, potatoes, and mashua. Sometimes, pieces of ribs or beef are added too.
Mazamorra in Dominican Republic & Cuba
In the Dominican Republic and Cuba, this dish is called majarete. Corn is cut from the cob and mixed with milk, butter, water, sugar, and cornstarch. It is then boiled with cinnamon sticks until it gets thick.
In Cuba, people might add raisins, vanilla, and lemon zest. Once it cools, the pudding is topped with nutmeg and cinnamon. Both countries believe they created this dish. Because people moved between the two countries, its exact origin is not clear.
In the Dominican Republic, if the corn is left whole, it is called chaca. Cooked rice can also be added to it.
Mazamorra in Paraguay
In Paraguay, mazamorra is also known as kaguyjy in the Guaraní language. It is made with a local corn called locro. This is one of the most traditional desserts in the country. Depending on what is added, it can be kaguyjy eírare (with Honey), kaaguyjy kambýre (with milk), or kaguyjy azucáre (with sugar). Kaguyjy became very popular during the Paraguayan War (1864-1870). It was a healthy meal when food was scarce.
Mazamorra in Peru
In Peru, purple mazamorra is very special. It is made with a local type of purple corn. This corn gives the mazamorra a deep purple color. The corn is cooked with pineapple, cinnamon, and sweet potato flour. This dish is often made in October for the Lord of Miracles celebrations. This purple corn is also used to make chicha morada, a sweet drink.
Other types of Peruvian mazamorras exist too. These include Maize Starch Mazamorra and Dark Brown Sugar Mazamorra.
Mazamorra in Costa Rica
Costa Rican mazamorra is a corn porridge. It is made by cooking corn in milk with clove, vanilla, and corn starch.
Mazamorra in Puerto Rico
Puerto Rican mazamorra is a fresh corn custard. Corn kernels are cut from the cob and boiled with milk and the cob until soft. The cob is then removed. The corn and milk are blended into a paste. This paste is then strained. The liquid is cooked again with corn starch, butter, coconut cream, evaporated milk, ginger, spices, zest, and sugar. It is topped with powdered nutmeg and cinnamon.
Mazamorra in Spain
In Cordoba, Spain, mazamorra is a traditional dish. It is made from almonds, bread, garlic, oil, and vinegar.
Other Dishes Called Mazamorra
Sometimes, the name mazamorra is used for dishes that do not contain corn.
- Panama: A local dessert made with the Nance fruit. It is also called "Pesada" (meaning "heavy").
- Spain:
- A cold soup similar to salmorejo. It is made with bread, almonds, garlic, olive oil, and vinegar.
- In La Guardia in Toledo Province, it is a mix of fried vegetables.
- Peru: Mazamorra de Calabaza is a popular dessert in the Huánuco region. It is made with pumpkin.
- Dominican Republic: Here, mazamorra can mean mashed squash.
See also
In Spanish: Mazamorra para niños
