Mazamorra Dulce: Sweet Boyacense Corn Porridge
Mazamorra Dulce is a thick, comforting, and sweet porridge highly typical of the Boyacá department. Utilizing fermented beverages like chicha or guarapo as a liquid base, it offers a deeply traditional flavor profile that perfectly balances sweet and slightly tangy notes.
The secret to this incredibly fast 15-minute recipe is simply dissolving corn flour into the fermented liquid to thicken it, while simultaneously melting unrefined cane sugar (panela) into the boiling mix. Served warm and generously topped with diced cheese and bread, it is foolproof!
Mazamorra Dulce (Sweet Corn Porridge)
A comforting, thick sweet porridge from Boyacá! Corn flour and panela boiled in fermented chicha, topped with diced cheese and bread.
Ingredients
- 1/2 Liter Chicha or Guarapo Fermented corn or cane beverage
- 6 tablespoons Corn flour
- 1/4 lb Panela Unrefined cane sugar
- Firm white cheese Diced, to taste
- Bread Cubed, to taste
Instructions
- Base mixture: The very first step is to combine the 1/2 liter of chicha (or guarapo) with the 6 tablespoons of corn flour in a pot. Stir well until the flour dissolves to ensure it thickens evenly.
- Boil and sweeten: Add the 1/4 lb of panela to the pot. Place it over the stove and bring the mixture to a rolling boil, stirring frequently so it doesn't stick to the bottom.
- Thicken: Once it boils, the panela will completely melt, and the corn flour will thicken the liquid into a rich, smooth porridge (mazamorra).
- Garnish and serve: Remove from the heat and serve hot in deep bowls. Finally, garnish each serving generously with diced white cheese and small cubes of bread right before eating!
Notes
- Liquid Substitutes: While traditional recipes rely heavily on chicha (fermented corn) or guarapo (fermented sugarcane juice) for that signature fermented tang, cooks without access to these liquids often use fresh lulo juice as a clever substitute to mimic the tart flavor profile.
- Regional Comfort Food: This sweet variation of mazamorra is a staple in the cold, high-altitude climates of Boyacá, designed specifically to warm the body and provide rapid energy through its heavy carbohydrate content.
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