- Servings4 to 6 servings
- Prep20 min
- Resting2 h
- Cooking40 min
- DifficultyMedium
Mazamorra morada draws its deep colour from maíz morado, Andean purple corn, whose kernels are among the richest sources of anthocyanins there are — the same antioxidants as blueberries, more concentrated. Traditionally bound with starch, here it is thickened with chia seeds to keep it gluten-free, and sweetened with panela rather than refined sugar.
Ingredients
- 300 g purple corn (cobs or dried kernels)
- 2 litres water
- 1 cinnamon stick
- 4 cloves
- 1 quince or 1 apple
- 150 g pineapple
- 80 g dried fruit (prunes, apricots)
- 60 g panela (or agave syrup)
- Juice of 1 lime
- 4 tbsp chia seeds
Preparation
Rinse the purple corn and boil it in the 2 litres of water with the cinnamon and cloves for about 40 minutes, until the water turns a deep purple.
Strain the purple liquid and discard the cobs and spices. Return the liquid to the pan.
Add the quince and pineapple cut into small dice, the dried fruit and the panela. Simmer for 10 minutes.
Off the heat, add the lime juice and the chia seeds. Stir well and leave to stand: the chia swells and thickens the compote.
Pour into glasses and chill for at least 2 hours. Serve cold, dusted with cinnamon if you like.