How to make Mazamorra Antioqueña

This post is also available in Spanish

How to make Mazamorra Antiqueña

Mazamorra Antiqueña is a dish very popular in the Antioquia department of Colombia, and is the region in which I grew up. I posted a simple and quick recipe to make mazamorra made with canned hominy some time ago, but I’ve been wanting to post my mom’s recipe for a while now, which is made from scratch, and I finally made it this week.

How to make Mazamorra Antiqueña

I grew up eating Mazamorra Antioqueña, but I wasn’t a huge fan of it as a child. My grandmother and my mom always made it at home and they absolutely loved it! For me mazamorra is kind of bland, but I know many Colombians love this traditional dish, so here is the recipe for you.

This Mazamorra Antioqueña is usually served for dessert with panela, a sugar cane product, or bocadillo (guava paste) on the side.

Buen provecho!

How to make Mazamorra Antiqueña

Print

Ingredients

  • 1/2 pound yellow dried cracked corn
  • 8 cups of water
  • Milk for serving
  • Panela or guava paste for serving

How to make Mazamorra Antiqueña

Directions

  1. Soak the dried corn overnight.
  2. Rinse it well and place it a large pot with the water and cook over medium heat until the corn is soft, about 2 to 3 hours, stir occasionally, while adding more water if needed.
  3. How to make Mazamorra Antiqueña

If you like this page, you can say thanks by sharing it

Comments

  1. Nats says

    Wow, I can’t believe it’s that easy! Question- Is the corn you’re using the same as the kind you buy for popcorn?

  2. Lori says

    You can buy the corn in a Mexican store most likely in the united states. That is where I got mine… They are everywhere… You’ll want cracked… And no, it is not chicken feed either. That is treated with stuff for them.

  3. Ruby Sanchez says

    Soy Colombiana y me gusta la gastronomia por sus deliciosos platos como el arroz con pollo, maduros con queso, arepas. pan de queso, enpanadas,bunuelos, sancocho con costilla y pollo y los tamales Huilences son los mejores. Vivo aca desde el ano 1965 y estuve en Colombia una sola vez en el ano 1968 y gozo preparando estos sabrosos platos para mis nietas e hijos.

Leave a Reply

Your email address will not be published.


− 1 = 7