Mazamorra
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| Alternative names | Peto, kaguyjy |
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| Type | Non-alcoholic beverage |
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Mazamorra (from Spanish Arabic بسمة pičmáṭ from Greek παξαμάδιον paxamádion, and from the Greek μάζα mâza) is the name for numerous traditional dishes from Córdoba, Andalusia and Latin America. The origin of the recipe differs for every dish.
In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, which is the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients.
Mazamorra is usually made with the same boiled maize used to make locro.
As locro, it's common to eat mazamorra on national holydays, like 25 de mayo and independence day.
Mazamorra often accompanies panela and is a very popular side dish to meals such as bandeja paisa. The drink typically includes maize grains, crushed with mortar and pestle, then soaked in water with soda lye (although the traditional reagent used is fern ash, which contains high amounts of potassium carbonate), and finally cooked until soft. Mazamorra is very common during lunch and dinnertime at any time of year. It is usually sold as "city food". The vendors usually ride a tricycle adapted with a large cauldron and announce themselves with a klaxon. They sell the base mazamorra, and the customer must add the milk and the panela.
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