DISH RESEARCH · Dessert
mazamorra
Erica Dinho’s mazamorra soaks and rinses dried cracked corn, cooks it with water and occasional stirring, and serves the selected card version with milk, panela and guava paste.
About mazamorra
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Erica Dinho’s Colombian mazamorra starts with dried cracked corn cooked in water. Her complete recipe card lists milk, panela and guava paste for serving, while she describes mazamorra as a dish popular in Antioquia.
The selected white dried cracked corn is soaked overnight. It is then rinsed well and placed in a large pot with the recipe’s eight cups of water.
The corn cooks over medium heat until soft, for about two to three hours. It is stirred occasionally, and more water is added if needed.
Milk, panela and guava paste accompany the cooked corn in the selected complete-card serving. Their serving quantities are not specified, and the recipe describes panela and guava paste as sweets served on the side.
Dinho presents this mazamorra as her mother’s recipe. Overnight-soaked cracked corn is cooked until soft and accompanied by milk and the listed sweets.
Ingredients in mazamorra
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Colombian