Mazamorra(at right, in Chile) is a type of corn stew. The version in the image is prepared with maize and beans
Thick stew made with maize
Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods 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 using simple ingredients, and is a dish in several other cuisines.
Corn is a main ingredient in corn stew. Many variations of corn stew exist. A simple corn stew version consists of corn stewed with milk, butter, flour and salt.[1] Additional ingredients used in corn soups include potato, beans, hominy, creamed corn, carrot, celery, tomato, onion, scallions, garlic, various stocks, butter, salt and pepper[2][3][4] among others. Meats such as chicken, fish, shrimp, sausage and bacon are sometimes included as an ingredient.[4][5][6][7][8][9][10] Some corn stews are prepared using a roux, which creates a thicker consistency and texture.[8]Cannedorfrozen corn and other canned foods such as tomato are sometimes used to prepare corn stew.[4][8] The flavor of corn stew may improve after a day[8] or more, because aging allows the flavors to intermingle and coalesce with one-another. Corn stews generally have a thicker consistency compared to corn soups.
The dish mazamorra is a historically old corn stew dish among the indigenous peoples in South America that is simple to prepare, consisting primarily of dried cracked corn and water.[12] The kernels are typically pounded to break them down into smaller pieces.[12] Depending upon the region, white or yellow corn may be used.[12] The term "mazamorra" itself originates from native peoples in South America.[14] Mazamorra and variations of the dish are a part of the cuisine of Argentina, Brazil,[12] Chile, Colombia, Paraguay, Peru, Uruguay and Venezuela,[12] and in Costa Rica and Puerto Rico. In South American cuisine, mazamorra morada is a sweet version of the dish prepared using blue corn and berries.[14]
^Murphy, C.J. (1890). Lecture Delivered by Charles J. Murphy. R. Grant & Son. p. 66. (Delivered before the National Agricultural Society of France, at the International Congress of Millers, Held at Paris in August, 1889, on American Indian Corn (maize) as a Cheap, Wholesome, and Nutritious Human Food){{cite book}}: CS1 maint: postscript (link)
