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You are here: Home / Drinks / How to make Mazamorra Antioqueña

How to make Mazamorra Antioqueña

January 16, 2014 by Erica Dinho 10 Comments

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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

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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

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Filed Under: Drinks Tagged With: Traditional Colombian

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Comments

  1. Nats says

    January 16, 2014 at 1:15 PM

    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?

    Reply
    • Erica Dinho says

      January 17, 2014 at 9:17 AM

      No.

      Reply
  2. Lori says

    January 17, 2014 at 10:05 AM

    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.

    Reply
  3. Angie@Angie's Recipes says

    January 17, 2014 at 11:39 AM

    So easy yet so delicious!

    Reply
  4. Evelyne@cheapethniceatz says

    January 17, 2014 at 3:57 PM

    Never saw this recipe before but now I want to try it for breakfast. I think I would be one to add a bit of sweet touch to it as well. Have a great weekend!

    Reply
  5. Joanne says

    January 18, 2014 at 7:06 AM

    A new way to prepare hominy! I’m super excited to try it.

    Reply
  6. ela@GrayApron says

    January 20, 2014 at 12:19 PM

    This Mazamorra looks good to me. And I like that sugar cane product on the side. 🙂 ela

    Reply
  7. Norma-Platanos, Mangoes & Me! says

    January 23, 2014 at 8:38 PM

    I have friends that make this for me. It is delicious.

    Reply
  8. Ruby Sanchez says

    March 9, 2014 at 2:41 PM

    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.

    Reply
  9. Jackie says

    May 14, 2018 at 11:57 AM

    Yes it is delicious! I do a little bit different! When it is cocked I add 1 can of condense milk, 1 can of single cream and believe me ! Everybody as for more

    Reply

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