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Mazamorra antioqueña
Hulled corn with milk
Mazamorra antioqueña: hulled white corn cooked soft and drunk in its liquid with cold milk and panela
Paisas finish lunch with a glass of mazamorra the way others take dessert: soft, swollen kernels of hulled white corn in their own starchy cooking liquid, topped up with cold milk and eaten with a piece of panela or guava paste to nibble between sips. In Medellín it is sold from carts as well as made in big pots at home for the week, and it is mild, milky and quietly filling. Look for dried hulled white corn (maíz pilado or peto) in Latin American shops. Soak it overnight first. A common mistake is serving it before the corn is fully soft; the kernels should split open and be tender to the bite. Chef's tip: save the thick cooking liquid; it gives the drink its silky body, and the corn keeps in it for 4 days in the fridge.
- Total time
- 180 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 1 ⅛ lb dried hulled white cornmaíz pilado or maíz peto
- 14 ½ cups water
- ¼ tsp bicarbonate of sodahelps the corn soften
- 4 ¼ cups cold whole milk
To serve
- 7 oz panelacut into small pieces (or dark muscovado)
- 5 ½ oz guava paste (optional)cut into cubes
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Method
0/5 doneStep 1: The night before, rinse 1 ⅛ lb dried hulled white corn and leave it to soak in plenty of cold water.
Step 2: Drain, put it in a large pot with 14 ½ cups water and ¼ tsp bicarbonate of soda and bring to the boil, skimming off any foam.
15 minStep 3: Lower the heat and simmer, partly covered, stirring now and then and adding hot water if it drops below the corn, until the kernels have split open and are completely soft.
150 minStep 4: Leave to cool in its thick cooking liquid, then chill.
Step 5: To serve, fill glasses about two-thirds with corn and liquid and top up with 4 ¼ cups cold whole milk. Hand round 7 oz panela and 5 ½ oz guava paste for nibbling between spoonfuls.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazamorra antioqueña take?
- About 180 minutes in total: 10 minutes to prepare and 170 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
- What can I use instead of cold whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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