Mazamorra is a creole dish and is one of the most traditional in Colombia, especially in the central departments of the country, such as Antioquia. Being from Antioquia, I've always consumed mazamorra, either as a replacement for beverages to accompany any meal or at any time of the day.
The preparation method is straightforward; you simply need to cook the corn, serve it with milk, and accompany it with a small piece of panela (sugarloaf) or bocadillo (guava paste).
What is the best type of corn for Colombian mazamorra?
For Colombian mazamorra, it's recommended to use hulled corn, also known as peeled corn. This type of corn has been stripped from the grain and has a soft, delightful texture when cooked. To prepare mazamorra, you will need 1 pound of hulled corn.
What is the soaking process for the corn?
Soaking the corn is essential to soften it before cooking. Soak the hulled corn in water overnight, approximately 12 hours, so the kernels hydrate and soften. This technique makes cooking easier and improves mazamorra's texture.
How can you tell if the corn is properly cooked?
The corn should be cooked over medium heat for about half an hour or until it's tender. You can check its doneness by poking it with a fork or tasting a kernel. If it's soft yet holds its shape, the corn is ready to be strained and continue with the mazamorra preparation.
How can you enjoy mazamorra in different ways?
You can enjoy mazamorra both hot and cold. To have it hot, add 4 cups of milk to the pot with the cooked corn and boil for about 10 minutes. If you prefer cold mazamorra, serve the corn portions on a plate and add milk directly. Accompany mazamorra with bocadillos or small portions of panela.
What can be done with the corn cooking water?
Don't discard the corn water. Strain and reserve it, as you can drink it any time to refresh yourself. This water is known as "claro" and is a typical beverage in Colombian cuisine.
- Ensure to soak the hulled corn for at least 12 hours to soften it and facilitate its cooking.
- If you don't have a slow cooker, you can use a regular pot and adjust the cooking time as needed.
- Adjust the amount of panela or bocadillos according to your sweetness preference.
- Not soaking the corn long enough, resulting in hard kernels and an unpleasant mazamorra texture.
- Cooking the corn over high heat, which can cause it to burn or stick to the pot.
- Not straining the cooking water before adding the milk, which can affect mazamorra's taste and texture.
Today, let's prepare this delicious Antioquia mazamorra recipe.
- 1 pound of hulled corn
- 4 cups of milk
- 4 bocadillos or small portions of panela
- Enough water to cook the corn
- Soak the corn overnight.
- In a slow cooker, add the corn and cook over medium heat for about half an hour or until tender.
- With the help of a strainer, filter the cooking water (you can keep the cooking water, as it's known as "claro" and can be drunk any time to refresh yourself).
- If you wish, you can add the milk to the pot with the cooked corn and bring it to a boil for about 10 minutes to enjoy hot mazamorra. Alternatively, you can directly serve the corn portions on a plate and add milk.
- Accompany with bocadillos or small portions of panela.