-
Mazamorra or
masamorra (from
Andalusian Arabic: بسمة, romanized: pičmáṭ, from
Ancient Gr****: παξαμάδιον, romanized: paxamádion, lit. 'little cookie',...
- tray due to the
large amount of food that is served. Side
dishes include mazamorra (a maize-derived
beverage similar to atole) with milk and
ground panela...
-
traditional preparation. This porridge-like
substance is what
Peruvians call "
mazamorra morada", to
which is
added dried or
fresh fruits such as
prunes and raisins...
-
purple corn
kernels with pineapple, cinnamon, clove, and sugar, and in
mazamorra, a type of pudding". In Bolivia,
purple corn "Kuli" is used in Api, a...
- can be added. It is
commonly consumed with
mazamorra morada (purple corn pudding). When
served with
mazamorra morada, it is
known as clasico.
Morocho (Ecuador)...
- Mangú
Alternative names Mazamorra (squash version)
Course Breakfast, main
course or side dish
Place of
origin Dominican Republic ****ociated
cuisine Dominican...
- used in
typical food such as champús, picarones,
calabaza al horno, and
mazamorra cochina. In
Costa Rica, it is used in
preparations such as tapa de dulce...
- convenience.
There is also a
traditional variation called "Porotos
granados con
mazamorra"
where the corn is
blended to a paste.
Chilean cuisine Culture of Chile...
-
American countries, one dish
similar to
canjica cooked corn,
known as
mazamorra, is
widespread in the
traditional cuisine.
Pamonha Canjica, a type of...
- of preparation. Corn stew is a dish in
several cuisines of the world.
Mazamorra is a
historically old corn stew dish in
South America that is prepared...
