Colombian mazamorra is made with dried cracked corn and water, then served with milk and panela or bocadillo on the side. There are different versions of mazamorra in Latin America.
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.
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.
How to make Mazamorra Antioqueña
- Soak the dried corn overnight.
- 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.