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Mazamorra is a cherished dish in Colombian cuisine, often served as a dessert or snack, this humble corn porridge is a staple in homes across Colombia, evoking memories of family gatherings and simpler times.
Its creamy, comforting texture and subtly sweet flavour make it a favourite among people of all ages. Whether enjoyed on a cool evening or as a refreshing treat on a sunny day, Mazamorra embodies the warmth and hospitality of Colombian culture.
What Is Mazamorra?
Mazamorra is a traditional corn based dish, typically made by simmering hominy corn until tender and blending it with milk or water to create a rich porridge.
It’s often sweetened with panela, a raw sugarcane product, or served alongside bocadillo (guava paste) for added sweetness and flavour. While it’s most commonly enjoyed as a dessert, some regions prefer it as a savoury dish, highlighting the versatility of this beloved preparation.
Across Colombia, Mazamorra varies slightly in preparation and presentation, reflecting the diverse culinary practices of the country. In Antioquia, it’s a household staple, typically served cold and paired with a tall glass of milk or a slice of cheese.
Meanwhile, in other areas, it might be spiced with cinnamon or served warm, making it a comforting way to end a meal. Despite these regional differences, Mazamorra remains a symbol of simplicity and tradition.
Ingredients and Taste
The foundation of Mazamorra is hominy corn, which is dried white corn treated to remove its hull. This corn is soaked and boiled until soft, creating the base of the porridge.
Milk is often added for creaminess, and panela or sugar sweetens the dish to taste. Some variations include a hint of cinnamon or cloves, adding a warm, aromatic dimension to the flavour.
The taste of Mazamorra is subtle and soothing, with a natural sweetness that doesn’t overwhelm the palate. The corn provides a slightly nutty undertone, while the creamy texture from the milk makes it both hearty and satisfying.
The addition of guava paste or cheese creates a delightful contrast, balancing sweet and salty flavours with each bite. Its simplicity allows Mazamorra to adapt to personal preferences, making it a versatile dish that feels both indulgent and wholesome.
A Taste of History
Mazamorra has its roots in Colombia’s indigenous heritage, where corn was a sacred crop and a cornerstone of the diet. For centuries, communities prepared variations of corn porridge as a nutritious and accessible meal.
When Spanish colonists arrived, they introduced sugarcane and dairy, which gradually influenced the evolution of Mazamorra into the dish we know today.
Over time, Mazamorra became a symbol of resilience and resourcefulness, particularly in rural areas where its affordability made it a dietary staple.
Its enduring popularity speaks to its cultural significance, serving as a connection to Colombia’s agricultural traditions and communal spirit. Today, it’s not just a nostalgic comfort food but also a celebration of Colombia’s culinary identity.
Mazamorra (Colombian Corn Porridge) Recipe
Serves: 4 people
Ingredients:
- 1 cup dried white hominy corn (or dried cracked corn)
- 4 cups water
- 1 cup whole milk (optional for a creamier texture)
- 1 cinnamon stick
- ½ tsp salt
- 4 tbsp panela (unrefined cane sugar) or brown sugar (adjust to taste)
- 1 cup grated fresh cheese or queso fresco (optional, for serving)
- ½ cup raisins (optional, for garnish)
Directions
To begin, rinse the dried hominy corn under running water until the water runs clear. Place the corn in a large bowl, cover with water, and soak overnight (8–12 hours). This step ensures the corn softens and cooks evenly.
Drain and rinse the soaked corn. In a large pot, combine the corn with 4 cups of fresh water. Add the cinnamon stick for flavour. Bring the mixture to a boil over medium high heat, then reduce to low, covering the pot partially to allow steam to escape. Simmer for about 1.5–2 hours, or until the corn is tender but still holds its shape. Stir occasionally to prevent sticking.
Once the corn is tender, remove the cinnamon stick. Stir in the salt and panela. Adjust the sweetness according to your preference, adding more panela if needed. If using milk for a creamier texture, add it at this stage, stirring well to combine.
Continue simmering the mazamorra for an additional 10 minutes, stirring frequently to incorporate the flavours evenly. The mixture should have a porridge like consistency. For a smoother texture, use a potato masher to lightly crush some of the cooked corn while keeping most of the kernels intact.
If desired, prepare the garnishes while the mazamorra simmers. Grate the fresh cheese or queso fresco and set aside. Soak the raisins in warm water for 5 minutes to plump them up, then drain.
Taste the mazamorra and adjust the seasoning. Add a pinch of salt to balance the sweetness, if necessary. If the mixture becomes too thick, add a splash of water or milk to achieve your desired consistency.
Once cooked, remove the pot from the heat and let the mazamorra rest for 5 minutes. This allows the flavours to meld and the porridge to thicken slightly.
Serve the mazamorra warm in individual bowls. Top each serving with grated cheese and a handful of raisins for a traditional touch. For added sweetness, drizzle a little extra panela syrup or honey over the top. Pair with a cup of Colombian coffee or aguapanela (sweetened panela water) for an authentic experience.
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