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{{Short description|Beverage from Iberia or Hispanic America}} |
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{{Infobox |
{{Infobox food |
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| name = Mazamorra |
| name = Mazamorra |
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| image = Mazamorra-1-..JPG |
| image = Mazamorra-1-..JPG |
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| alternate_name = Peto, kaguyjy |
| alternate_name = Peto, kaguyjy |
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| country = |
| country = |
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| region = [[Iberian Peninsula]] and [[ |
| region = [[Iberian Peninsula]] and [[Hispanic America]] |
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| creator = |
| creator = |
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| course = Drink |
| course = Drink, dessert |
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| type = [[Non-alcoholic beverage]] |
| type = [[Non-alcoholic beverage]] |
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| served = |
| served = |
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}} |
}} |
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'''Mazamorra''' |
'''{{Lang|es|Mazamorra|i=no}}''' or '''masamorra'''<ref>{{Cite web |last=ASALE |date=2024-01-12 |title=masamorra {{!}} Diccionario de americanismos |url=https://www.asale.org/damer/masamorra |access-date=2024-01-24 |website=«Diccionario de americanismos» |language=es}}</ref> (from {{lang-xaa|بسمة|pičmáṭ}}, from {{lang-grc|παξαμάδιον|paxamádion|little cookie}}, influenced by Spanish {{lang|es|masa}}, 'dough')<ref>Real Academia Española, (2001), Diccionario de la lengua española (22nd ed.). [http://dle.rae.es/?id=OgXPYjR] (In Spanish)</ref> is the name for numerous traditional dishes from the [[Iberian Peninsula]] and [[Hispanic America]]. |
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==Regional variations== |
==Regional variations== |
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===Argentina=== |
===Argentina=== |
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In [[Argentina]], mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, |
In [[Argentina]], {{Lang|es|mazamorra}} is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, the most consumed in the country, is {{Lang|es|mazamorra}} with milk. In this recipe, milk is added to the previous ingredients. |
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Mazamorra is usually made with the same boiled maize used to make [[locro]]. |
{{Lang|es|Mazamorra}} is usually made with the same boiled maize used to make [[locro]]. |
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As with locro, it is common to eat mazamorra on national holidays, like [[May Revolution|25 |
As with locro, it is common to eat {{Lang|es|mazamorra}} on national holidays, like [[May Revolution|25 May]] and [[Argentine Declaration of Independence|Independence Day]]. |
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===Colombia=== |
===Colombia=== |
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[[File:Mazamorra-antioqueña.jpg|thumb|left|''Mazamorra'' as served in [[Antioquia Department|Antioquia]]]] |
[[File:Mazamorra-antioqueña.jpg|thumb|left|''{{Lang|es|Mazamorra}}'' as served in [[Antioquia Department|Antioquia]]]] |
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Initially, |
Initially, {{Lang|es|mazamorra}} was the stew which fed {{Lang|es|galeotes}} (the rowers, almost always forced, in the ships called {{Lang|es|galeras}}) and sailors. The dish consisted of any available vegetables, most often peppers, lentils, and chickpeas, cooked together. In central Colombia, there is still a type of vegetable stew with this name. |
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Today, however, mazamorra is more commonly a corn-based beverage, with different presentations in various parts of the country. For many Colombian speakers, it is simply very |
Today, however, {{Lang|es|mazamorra}} is more commonly a corn-based beverage, with different presentations in various parts of the country. For many Colombian speakers, it is simply very well-cooked peeled corn, also known as {{Lang|es|peto}}. Its texture and appearance vary depending on the region, but usually, {{Lang|es|mazamorra}} has a white or yellow appearance according to the maize that is used; its texture is generally soft and mushy. |
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In Antioquia, it often accompanies [[panela]] and is a very popular [[side dish]] to meals such as [[bandeja paisa]]. The drink typically includes [[maize]] |
In Antioquia, it often accompanies [[panela]] and is a very popular [[side dish]] to meals such as {{Lang|es|[[bandeja paisa]]}}. The drink typically includes [[maize]] kernels, crushed with [[mortar and pestle]], then soaked in water with [[sodium hydroxide|soda lye]] (although the traditional [[reagent]] used is [[fern]] ash, which contains high amounts of [[potassium carbonate]]), and finally cooked until soft. |
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Mazamorra is very common during lunch and dinnertime at any time of year. |
{{Lang|es|Mazamorra}} is very common during lunch and dinnertime at any time of year. {{Lang|es|Mazamorra}} is a typical Colombian food that is served as an accompaniment or as a main dish, whether familiar or casual. |
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It is usually sold as |
It is usually sold as street food. |
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<ref>{{cite web|url=http://fabricadecosas.com/2009/05/mazamorra-y-panela-machacada/ |title=Mazamorra y panela machacada | FÁBRICADECOSAS |publisher=Fabricadecosas.com |date |
<ref>{{cite web|url=http://fabricadecosas.com/2009/05/mazamorra-y-panela-machacada/ |title=Mazamorra y panela machacada | FÁBRICADECOSAS |publisher=Fabricadecosas.com |access-date=2013-10-31}}</ref> Usually, the consumer adds the milk and the [[panela]] to the {{Lang|es|mazamorra}} base. |
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In [[Cundinamarca department|Cundinamarca]] and [[Boyacá department|Boyacá]], where the corn is cooked with [[onion]]s, [[coriander]], [[garlic]], [[faba bean]]s, [[potato]]es and [[mashua]]s, often with pieces of [[rib]]s or [[beef]]. This dish is known as |
In [[Cundinamarca department|Cundinamarca]] and [[Boyacá department|Boyacá]], where the corn is cooked with [[onion]]s, [[coriander]], [[garlic]], [[faba bean]]s, [[potato]]es and [[mashua]]s, often with pieces of [[rib]]s or [[beef]]. This dish is known as {{Lang|es|mazamorra chiquita}} (small {{Lang|es|mazamorra}}).<ref>{{cite web |url=http://www.redcolombiana.com/mipais/recetascolombianas/BoyacayCundinamarca/Mazamorrachiquita.asp |title=Mazamorra chiquita |publisher=Redcolombiana.com |date=1999-02-22 |access-date=2013-10-31 |url-status=dead |archive-url=https://web.archive.org/web/20131102071555/http://www.redcolombiana.com/mipais/recetascolombianas/BoyacayCundinamarca/Mazamorrachiquita.asp |archive-date=2013-11-02 }}</ref> |
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===Dominican Republic |
===Dominican Republic and Cuba=== |
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In the [[Dominican Republic]] and [[Cuba]] this dish is known as |
In the [[Dominican Republic]] and [[Cuba]] this dish is known as {{Lang|es|majarete}}. Corn is cut off the husk, blended with milk, butter, water, sugar, and cornstarch. It is then boiled until thick with cinnamon sticks. |
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In Cuba raisins, vanilla and lemon zest can be added. Once cooled the pudding is garnished with nutmeg and cinnamon. |
In Cuba, raisins, vanilla, and lemon zest can be added. Once cooled the pudding is garnished with nutmeg and cinnamon. Both countries claim to have originated the dish. Due to migration between the two countries the origin is lost. |
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In the Dominican Republic, when the corn is left whole, it is known as {{Lang|es|chaca}} and cooked rice can be added. |
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Both countries came to have originated the dish. But because of some much migration between the two countries the origin is lost. |
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===Paraguay=== |
===Paraguay=== |
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Also known as |
Also known as {{Lang|gn|kaguyjy}} in [[Guaraní language|Guaraní]], {{Lang|es|mazamorra}} in [[Paraguay]] is made with the native locro variety of maize. It is one of the most traditional [[dessert]]s of the country. According with the ingredients added to the cooked corn, the dish is called {{Lang|gn|kaguyjy eírare}} ([[honey]] {{Lang|es|mazamorra}}), {{Lang|gn|kaaguyjy kambýre}} (milk {{Lang|es|mazamorra}}) or {{Lang|gn|kaguyjy asukáre}} (sugar {{Lang|es|mazamorra}}). {{Lang|gn|Kaguyjy}} reached great popularity in Paraguay due to the food scarcity during the [[Paraguayan War]] (between 1864 and 1870) as a nutritious substitute for a regular meal.<ref>"Karú rekó – Antropología culinaria paraguaya", by Margarita Miró Ibars</ref> |
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===Peru=== |
===Peru=== |
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[[File:Mazamorra morada.JPG|thumb|Peruvian |
[[File:Mazamorra morada.JPG|thumb|Peruvian purple {{Lang|es|mazamorra}}]] |
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Purple {{Lang|es|mazamorra}} in [[Peru]] is made with a local variety of maize, [[purple corn]], rich in [[anthocyanin]] which gives the {{Lang|es|mazamorra}} a deep purple color. The maize is cooked with [[pineapple]], [[cinnamon]] and [[sweet potato]] flour. This dish is made specially in October for the celebrations of the [[Lord of Miracles]] day 333. This purple corn is also used to make [[chicha morada]], a sweet beverage. |
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Other types of Peruvian {{Lang|es|mazamorras}} include maize starch {{Lang|es|mazamorra}} ({{Lang|es|mazamorra de maicena}}), and dark brown sugar {{Lang|es|mazamorra}} ({{Lang|es|mazamorra de cochino}}). |
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===Uruguay=== |
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{{Lang|es|Mazamorra}} has been consumed since colonial times, made from crushed maize. {{Lang|es|Mazamorra con leche}} is a traditional dessert, made of crumbled maize, sugar and milk, and was commonly sold as [[street food]] in ancient [[Montevideo]] but nowadays is more like an old fashioned [[comfort food]].<ref>[http://www.autoresdeluruguay.uy/biblioteca/isidoro_de_maria/textos/bibliografia/montevideo_antiguo_1.pdf Montevideo Antiguo]</ref> |
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It is also a type of {{Lang|es|[[cazuela]]}}, using maize for {{Lang|es|mazamorra}} and other ingredients such as butter beans, carrots, pork meat or other kinds of meat in tiny slices; it is typically a winter meal. |
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===Costa Rica=== |
===Costa Rica=== |
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[[Costa Rica]]n mazamorra is basically a corn [[porridge]], which is made cooking the maize in milk, [[clove]], vanilla, and adding [[corn starch]]. |
[[Costa Rica]]n {{Lang|es|mazamorra}} is basically a corn [[porridge]], which is made cooking the maize in milk, [[clove]], vanilla, and adding [[corn starch]]. |
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===Puerto Rico=== |
===Puerto Rico=== |
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[[Puerto Rican]] mazamorra |
[[Puerto Rican cuisine|Puerto Rican]] {{Lang|es|mazamorra}} is fresh corn [[custard]]. Corn kernels are cut off the cob and boiled with milk and cob until the corn softens. Once soft, the cob is discarded and the corn is put into a blender with the milk. Once made into a paste, the corn is passed through a [[chinois]] back into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut cream, evaporated milk, ginger, spices, [[zest (ingredient)|zest]], and sugar. It is then topped with powdered nutmeg and cinnamon.<ref>{{cite web | url=http://www.recipelink.com/msgbrd/board_3/2006/FEB/9978.html | title=Recipe(tried)_ Mundo Nuevo, Mazamorra, Majarete(Corn Pudding) - Dear Camille - | publisher=The Kitchen Link | work=Recipelink.com | access-date=December 17, 2016}}</ref> Banana or ripe [[breadfruit]] can be blended and added for texture and flavor. |
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===Spain=== |
===Spain=== |
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[[Córdoba, Andalusia|Cordobense]] mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar. |
[[Córdoba, Andalusia|Cordobense]] {{Lang|es|mazamorra}} is a traditional dish made of almonds, bread, garlic, oil and vinegar. |
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==Not related to maize== |
==Not related to maize== |
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[[File:Mazamorra de calabaza2.JPG|thumb|Pumpkin |
[[File:Mazamorra de calabaza2.JPG|thumb|Pumpkin {{Lang|es|mazamorra}}]] |
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* [[Panama]]: A local dessert made with the ''[[Byrsonima crassifolia| |
* [[Panama]]: A local dessert made with the ''[[Byrsonima crassifolia|nance]]'' fruit (also known as {{Lang|es|pesada}} 'heavy'. |
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* Spain: |
* Spain: |
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** A [[cold soup]] similar to [[salmorejo]]. It is made with [[bread]], [[almond]]s, [[garlic]], [[olive oil]] and [[vinegar]]. |
** A [[cold soup]] similar to ''[[salmorejo]]''. It is made with [[bread]], [[almond]]s, [[garlic]], [[olive oil]] and [[vinegar]]. |
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** In [[La Guardia, Spain|La Guardia]] in [[Toledo Province]] it is a combination of fried vegetables |
** In [[La Guardia, Spain|La Guardia]] in [[Toledo Province]] it is a combination of fried vegetables. |
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* [[Peru]]: Mazamorra de |
* [[Peru]]: {{Lang|es|Mazamorra de calabaza}} is a popular dessert in the [[Huánuco]] region, made with [[pumpkin]]. |
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* [[Dominican Republic]]: Mazamorra means mashed [[squash (plant)|squash]]. |
* [[Dominican Republic]]: {{Lang|es|Mazamorra}} means 'mashed [[squash (plant)|squash]]'. |
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==See also== |
==See also== |
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[[Category:Maize-based drinks]] |
[[Category:Maize-based drinks]] |
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[[Category:Maize dishes]] |
[[Category:Maize dishes]] |
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[[gn:Kaguyjy]] |
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 | |
| Alternative names | Peto, kaguyjy |
|---|---|
| Type | Non-alcoholic beverage |
| Course | Drink, dessert |
| Region or state | Iberian Peninsula and Hispanic America |
Mazamorraormasamorra[1] (from Andalusian Arabic: بسمة, romanized: pičmáṭ, from Ancient Greek: παξαμάδιον, romanized: paxamádion, lit. 'little cookie', influenced by Spanish masa, 'dough')[2] is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America.
InArgentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, 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 with locro, it is common to eat mazamorra on national holidays, like 25 May and Independence Day.
Initially, mazamorra was the stew which fed galeotes (the rowers, almost always forced, in the ships called galeras) and sailors. The dish consisted of any available vegetables, most often peppers, lentils, and chickpeas, cooked together. In central Colombia, there is still a type of vegetable stew with this name.
Today, however, mazamorra is more commonly a corn-based beverage, with different presentations in various parts of the country. For many Colombian speakers, it is simply very well-cooked peeled corn, also known as peto. Its texture and appearance vary depending on the region, but usually, mazamorra has a white or yellow appearance according to the maize that is used; its texture is generally soft and mushy.
In Antioquia, it often accompanies panela and is a very popular side dish to meals such as bandeja paisa. The drink typically includes maize kernels, 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. Mazamorra is a typical Colombian food that is served as an accompaniment or as a main dish, whether familiar or casual. It is usually sold as street food. [3] Usually, the consumer adds the milk and the panela to the mazamorra base.
InCundinamarca and Boyacá, where the corn is cooked with onions, coriander, garlic, faba beans, potatoes and mashuas, often with pieces of ribsorbeef. This dish is known as mazamorra chiquita (small mazamorra).[4]
In the Dominican Republic and Cuba this dish is known as majarete. Corn is cut off the husk, blended with milk, butter, water, sugar, and cornstarch. It is then boiled until thick with cinnamon sticks.
In Cuba, raisins, vanilla, and lemon zest can be added. Once cooled the pudding is garnished with nutmeg and cinnamon. Both countries claim to have originated the dish. Due to migration between the two countries the origin is lost.
In the Dominican Republic, when the corn is left whole, it is known as chaca and cooked rice can be added.
Also known as kaguyjyinGuaraní, mazamorrainParaguay is made with the native locro variety of maize. It is one of the most traditional desserts of the country. According with the ingredients added to the cooked corn, the dish is called kaguyjy eírare (honey mazamorra), kaaguyjy kambýre (milk mazamorra) or kaguyjy asukáre (sugar mazamorra). Kaguyjy reached great popularity in Paraguay due to the food scarcity during the Paraguayan War (between 1864 and 1870) as a nutritious substitute for a regular meal.[5]
Purple mazamorrainPeru is made with a local variety of maize, purple corn, rich in anthocyanin which gives the mazamorra a deep purple color. The maize is cooked with pineapple, cinnamon and sweet potato flour. This dish is made specially in October for the celebrations of the Lord of Miracles day 333. This purple corn is also used to make chicha morada, a sweet beverage. Other types of Peruvian mazamorras include maize starch mazamorra (mazamorra de maicena), and dark brown sugar mazamorra (mazamorra de cochino).
Mazamorra has been consumed since colonial times, made from crushed maize. Mazamorra con leche is a traditional dessert, made of crumbled maize, sugar and milk, and was commonly sold as street food in ancient Montevideo but nowadays is more like an old fashioned comfort food.[6]
It is also a type of cazuela, using maize for mazamorra and other ingredients such as butter beans, carrots, pork meat or other kinds of meat in tiny slices; it is typically a winter meal.
Costa Rican mazamorra is basically a corn porridge, which is made cooking the maize in milk, clove, vanilla, and adding corn starch.
Puerto Rican mazamorra is fresh corn custard. Corn kernels are cut off the cob and boiled with milk and cob until the corn softens. Once soft, the cob is discarded and the corn is put into a blender with the milk. Once made into a paste, the corn is passed through a chinois back into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut cream, evaporated milk, ginger, spices, zest, and sugar. It is then topped with powdered nutmeg and cinnamon.[7] Banana or ripe breadfruit can be blended and added for texture and flavor.
Cordobense mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar.
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