Mazamorra

About This Recipe

Mazamorra (also called peto) is one of the oldest foods in the Americas, a preparation of dried white hominy corn simmered for hours until the kernels split and soften into a thick, starchy porridge. In the Antioquia region of Colombia, mazamorra is the essential second element of every Paisa meal — frijoles (beans) are the savory heart of lunch, and mazamorra is the sweet digestive end. It is poured into a cup, topped with cold milk, and sweetened with panela (raw cane sugar). The contrast of the warm starchy corn with the cold milk is deeply satisfying.

Ingredients

Serves 6

• 400 gdried white hominy corn (mote pelado)(soaked overnight)
• 2 litreswater
• 1 tspbaking soda(to help soften)
• 1 tspsalt
• 100 gpanela (raw cane sugar)(to serve)
• 500 mlcold whole milk(to serve)

Instructions

1. 1

   Cook the corn

   Drain soaked corn. Add to a pot with water and baking soda. Bring to boil, then simmer 60–90 minutes until the kernels split open and are very tender.

2. 2

   Season

   Season with salt. The mazamorra should be thick and starchy.

3. 3

   Serve

   Ladle into cups or bowls. Pour cold milk over the top. Serve with grated or dissolved panela on the side for each person to sweeten to taste.

Variations

• •

  Add cinnamon stick and cloves while cooking for a spiced version

• •

  Sweeten with brown sugar if panela is unavailable

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 3 days refrigerated. Reheat with a splash of water and serve fresh milk cold alongside.

Frequently Asked Questions