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)
- 1 can 29 oz Hominy (maiz peto), drained and rinsed
- 6 cups of water
- 5 cups of milk
- Panela or guava paste for serving
- 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.
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.