The Andes · Volume 21, Colombia, the Andean Interior
Mazamorra antioqueña
Antioquia, Colombia
Illustration
- Researched
- Researched from 130 sources in the brief
As tradition built it
Mazamorra antioqueña
1 to 2 days' soaking, then about 2 hours.
Ingredients
- 500g dried maíz trillado
- to taste panela
- to serve milk, to serve
- to serve panela or bocadillo, to serve alongside
Method
- Soak the dried maíz trillado one to two days, discarding any spoiled grains.
- Cook, traditionally pounded by pilón to loosen the husk from the kernel.
- Sweeten with panela once cooked.
- Serve cold, milk poured over at the table, often alongside a piece of panela or bocadillo on the side.
What a modern chef changes
Two Textures, One Bowl
Method
- Blend a portion of the cooked, sweetened corn in a high-power blender to a smooth base.
- Fold the blended base back through the remaining whole kernels for a two-texture result, smooth body and distinct bite in the same bowl.
- Dehydrate a small quantity of extra corn kernels separately into a crisp garnish, scattered on top rather than left to soften in the milk.
- Reduce the panela in a small pan to a proper syrup before it meets the corn, rather than adding grated panela directly.