The mazamorra is a dish of Creole food and is one of the most traditional in Colombia, especially in the departments of the center of the country, such as Antioquia. I have always consumed mazamorra, either replacing drinks to accompany any meal or at any time of day.
The form of preparation is very easy since it is only enough to cook the corn, serve it with milk, and accompany it with a piece of panela or sandwich.
So today, we are going to prepare this delicious recipe for mazamorra antioqueña.
You can use this same recipe to prepare Colombian arepas, after cooking the corn you will have to grind it in a grinding machine, assemble the arepas and roast them.Receta original en Español
- 1 pound corn
- 4 cups of milk
- 4 guava paste or small portions of panela
- Enough water to cook the corn
- Let the corn soak the night before.
- In a slow cooker, add the corn and place it over medium heat for half an hour or until it is soft.
- With the help of a strainer, filter the cooking water (you can reserve the cooking water since you can drink it at any time to cool off, this water is called “claro”)
- 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 eat the hot mazamorra, or you can directly serve the corn portions on a plate and add the milk.
- Accompany with sandwiches or small portions of panela.
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