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Peruvian Purple Mazamorra is a dessert deeply rooted in Peru’s most beloved culinary traditions. It is a staple at parties and children’s celebrations, a traditional recipe passed down from generation to generation, preserving its authentic flavors and cultural significance.
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How to Prepare Purple Mazamorra?
The preparation of this homemade and traditional dessert is divided into two stages. First, the preparation of chicha morada (purple corn drink), and then the creation of the dessert itself with all its ingredients.
Traditional Peruvian Purple Mazamorra Recipe
Prep Time: 30 minutes
Cook Time: 120 minutes
Calories: 250 kcal
Servings: 6 people
Ingredients
1. Chicha morada
- 1.5 kg of purple corn
- 5 liters of water
- 3 cloves
- 2 cinnamon sticks
- 2 apples
- 1 pineapple
- 1 quince
- 1 lemon
2. Mazamorra
- 300 g of sugar
- 100 g of dried cherries
- 100 g of dried apricots
- 100 g of sweet potato flour
- 100 g of chuño flour (potato starch)
- 1 pineapple, cut into small pieces
- 1 lemon
- 1 cup of prunes
- Whole cinnamon sticks
- Ground cinnamon
Instructions
- In a large pot, add 5 liters of water, the purple corn, pineapple peel, halved apples, cloves, and cinnamon sticks. Boil for 2 hours until the corn kernels open. Strain the mixture into a container and add lemon juice, fresh quince, and diced quince.
- Set aside 3 liters of the chicha morada for the dessert. Refrigerate the remaining 2 liters, which can be enjoyed as a drink alongside the dessert. In a large pot, combine the pineapple pieces, dried apricots, dried cherries, sugar, and the reserved chicha morada. Cook until the fruits are tender.
- Dissolve the sweet potato flour and chuño flour in cold chicha morada. Add this mixture to the pot with the cooked fruits, stirring until it reaches a slightly thick consistency. Remove from heat and add the juice of 1 lemon. Serve the purple mazamorra chilled in a dessert bowl, optionally sprinkled with ground cinnamon.
Nutritional Porperties
Purple mazamorra is rich in antioxidants thanks to the purple corn, which contains anthocyanins—compounds that help reduce inflammation and combat oxidative stress. It also provides vitamin C from the pineapple and lemon, which boosts the immune system, and minerals like potassium and magnesium, essential for muscle and nerve function.
History and Origin
Purple mazamorra originates from the Andean region. Originally prepared with yellow corn (“motalsa” or “ishkupcha”), it was later replaced by purple corn due to its availability and vibrant color.
Quality Ingredients
It is essential to use fresh fruits and high-quality dried fruits, as overripe ingredients can impart a bitter flavor that significantly affects the final result.
