This is a quick Mazamorra Colombiana recipe, if you prefer the recipe to make it from scratch you can find it here. Mazamorra is a popular dish in Latin America and like many dishes there are different variations depending on the country. Colombian Mazamorra is usually served with guava paste (bocadiilo) or panela (brown cane sugar).
Mazamorra Colombiana (Colombian Mazamorra)
Ingredients
- 1 can 29 oz Hominy (maiz peto), drained and rinsed
- 6 cups of water
- 5 cups of milk
- Panela or guava paste for serving
Instructions
- In a large pot place the hominy and add the water. Cook for about 40 minutes over medium heat.
- Add the milk and serve warm or cold with panela on the side.
Nutrition
Mazamorra is a traditional Colombian drink from the Andean zone of the country and very popular as a side dish to foods such as our wonderful bandeja paisa. It is typically accompanied with panela or guava paste.
What is Mazamorra? It is simply corn cooked until it is very soft.
Mazamorra is known as a drink, but to me it is more like a dessert and the "claro", the cooking liquid from the mazamorra, is what my grandmother called "sobremesa", or the drink after the meal.
Enjoy!
Belinda @zomppa
This looks wonderful!!
Anonymous
No queda como la de cali
Lori
I love learning about the drinks of other cultures. I was going to ask if it was hominy and then I see in the recipe that it is. I really enjoy hominy and it isn't used nearly enough around here. I actually had no idea you could get it dried until we lived in Brazil. Corn and hominy were used a lot where we lived, but I didn't have anything quite like this.
CARMEN
no me queda muy claro como se hace , se tritura lo de dentro del bote o como?no entiendo si me puede explicar gracias
Erica
Hola Carmen- Solo sacas el maiz del tarro lo pones en agua a cocinar por 40 minutos en fuego lento. Y ya se sirve con la leche. Es super facil. Este maiz ya esta cocinado entonces no tiene que cocinar por mucho tiempo. En Colombia lo hacen con maiz sin cocinar y se demora mas.
Juan
Se bota el agua del tarro o se cocina en ese líquido también?
Erica Dinho
Sin el agua del tarro.
Rachana
This is a very new recipe to me...looks great 🙂
Patty
Incredible! I have never heard of this dish, but it reminds me very much of some of the sweet bean drinks/liquids that I have tried in different parts of Asia. What amazes me is how many similar foods and drinks there are around the world! Even on opposite ends of the world! Thanks so much for sharing....
Mari
I have heard about this before, but this is the first time I see it. Looks yummy. Thanks for sharing this traditional recipe.
Faith
I've never heard of this before...it's so interesting! I'd love to drink a cold glass of it today, since it's so hot outside!
rebecca
cool drink always learn from you lol
sanyukta gour(bayes)
wow..whta bful color..white and lovely drink...
thanks for ur commnets on my page...
first time here...u have a lovely space...just started blogging..and love to add u in my list..
ur comments/suggestions r highly appreciated..happy blogging...following u>>>>>>
sanyuktagour(bayes)
Erica
Thank you guys for visiting my site and for taking the time to leave a comment 🙂
Sandra G.
Erica thank you for this recipe, I have a can of hominy that I did not know what to do with, now I found the perfect thing for it!
Greg Yohn
Hola!
I thought it has pineapple in it also! Well, it has it in Cali, if my memory is correct!
Erica
Greg- In Antioquia we don't add pineapple to mazamorra, but I don't know about Cali 🙂
Anonymous
You may be thinking of Champus. It is made with hominy, fruit (pineapple and lulo) and sugar. It is served cold.
Greg Yohn
Hola!
I thought it has pineapple in it also! Well, it has it in Cali, if my memory is correct!
My wife added ...
mazamorra, lulo, piña, clavo dulce, canela, it is masato
Yb
That recipe is not mazato is called “ champús” and is very popular in Cali with beef empanadas .
grace
a new use for hominy--huzzah! this is really interesting, erica--thanks!
Joanne
this looks almost like a kind of rice pudding or bubble tea! Which means that I would absolutely love it. I'm definitely going to have to try it!
norma
I forgot all about this. We use to have this when we were litle in Venezuela.
tasteofbeirut
How fascinating! I love hominy in posole, don't think I have ever had white hominy; how fun and simple to make and with the guava paste, I bet it tastes so wonderful, a great contrast of flavors.
Francijoe
I eat Mazamorra with a little sugar, milk and strawberry jam. What is use to make the yellow mazamorra..........?
Erica
Francijoe- yellow hominy.
Myriam
hola Erika tus recetas son fantasticas pero tengo un comentario acerca de la "mazamorra colombiana" el nombre debe ser "mazamorra paisa" porque la verdadera mazamorra es del altiplano colombiano es una sopa hecha con maiz porva carne, papas, habas arvejas y tallos el maiz se samchcha se muele y se hace la maza para espezar la mazamorra.y el nombre es "mazamorra chiquita" la bebidas frias las llamamos mazato algunas son hechas con arroz, maiz y mana
Erica
Hola Myriam- Gracias por tu comentario. Ya pensaba publicar las otras mazamorras con sus nombres. Solo que esta es la mas popular en Colombia y la queria diferenciar de los otros paises en sur America por que ellos tambien tiene otras mazamorras, pero estoy deacuerdo contigo. solo que si cambio el titulo puedo causar problemas en mi pagina con google.
Mucos de mis lectores me preguntaban por esta mazamorra y la llamaban Colombiana, pero como buena paisa se que es "Mazamorra Paisa"
Gracias por tu maravilloso comentario. 🙂
Natalia
Hi Erica,
I was very excited when I saw this recipe because I loved mazamorra as a kid... So I bought white hominy and tried making it. Followed your instructions, but for some reason it turned out SALTY! Blegh... Did I do something wrong? Please help!
Erica
Natalia- You have to rinse the hominy before you cook it! Did you rinse it?
Natalia
Yes, I did rinse it. Maybe I didn't do it well enough?
I actually have a box mix of Mazamorra (Kind of like this https://www.amigofoods.com/madopa14.html but a different brand) that I've been too lazy to make because it takes so long.
Thanks for this recipe though, I might give it another go. It's just such a great shortcut!
Erica
Natalia- You have to wash the hominy really good.
Natalia
Thanks for your help Erica!
Oysterculture
What an interesting sounding recipe, I've only used hominy for savory dishes but this drink just sounds so refreshing. I cannot wait to try it.
Adam
Hi Erica,
I just wrote about mazamorra con canela and while taking some info from Wikipedia, I thought having a recipe in English would be nice to add to it and I found that here! Thanks! I've actually had this but it was in Northern Brazil. Canela is also popular there where it is called rapadura.
Cheers
Erica
Adam- I love your blog!!!Great job!
Anonymous
I made this mazamorra and it was wonderful.
Támara
I am so happy to found this website!!!! I was longing for Colombian food. Thanks a lot!!!!!!!!!!!!!
Mauricio
Yo soy de Panama y nosotros hacemos una comida similar. La diferencia es que hervimos el maiz en agua con palos de canela luego, cuando el maiz esta listo le agrregamos leche enlatada ( evaporada) y leche de coco, un poco de azucar y poco sal.
leidy
erica que bueno haber encontrado esta pagina, yo no soy muy buena en la cocina pero me encanta la comida colombiana, soy de medellin y mi esposo es italiano y el le encata, asi ya podre hacerle unos platos bien ricos, la mazamorra me encanta y siempre le tenia que decir a mi papa que me la hiciera jejeje, pero tu recetas son bien especificada y claras para hacer.
gracias!!!!
alex
pero como se ase la mazzamora de principio sin cocinar el maiz?
Erica
Alex- Si la quieres hacer desde el principio.....compra maiz sin cocinar lo remojas y lo cocinas por 2 a 3 horas. Yo lo hice de forma facil!!!!
Anonymous
Que clase de harina se le hecha al maíz cuando está cocido
alex
ok muchas gracias lo voy a probar de hacer lo asi de pricipio, luego te digo como me salio okay gracias
karol
ay si me tenes q perdonar Erika, todas tus recetas me encantan, pero esta mazamorra le hace falta algo
esperanza
Erika, hace unos dias murio my Madre en Ibague, Tolima. Al recordarla, mi memoria me lleva a la Mazamorra con leche y el bocadillo que nosotros llamamos. El senor que la preparaba, pasaba vendiendola por todas los barrios y era una cosa que ella esperaba diariamente. Es deliciosa.
Yo habia hace tiempo oido de que aqui en los estados unidos se llamaba hominy pero no me habia propuesto a buscarla hasta ahora que vi nuevamente el nombre en un plato mexicano. Voy a ir al supermercado esta noche y por seguro esta va a ser parte de mi comida esta noche.
Yo encuentro tu pagina de internet muy util y similar a lo que yo recuerdo de mi patria. Gracias por tu servicio.
Erin
Erica,
Seeing this recipe made me smile. When I lived in Cali every morning a man with a push cart and a bullhorn came by 2-3 times a day in my neighborhood yelling Mazamorra. So naturally of course by my second day I had to try it. His was really good but my husband's grandmother's was better as it always is. Thank you so much for your recipes I use your blog as my go to when I cook for my husband's family and I have always received rave reviews!
pamela
I am sorry but this is the worst thing I ever eaten in Colombia or anywhere. They serve it with bits of chewy candy so you can stomach it. The masamora I had which is very typical of Armenia, Colombia, had bits of dried corn floating in it, and other than that no flavor whatsoever, no salt, no spice, just like you have said water mixed with milk, I thought it was flour mixed with water it was so watery, but could be as you have said here, water mixed with milk., Sorry but horrible! The only way me and my friends were able to down it (as we didn´t want to be rude to our host) was to put the candy in our mouth and swallow quick! The Colombians love it and it is sold on the street corners. Just the thought makes me ill. I do love hominy however, such as pozole in mexico, but masamora, never!