Ingredients with Measurements:
- 2 cups purple corn flour
- 1 cup blackberries
- 1 cup blueberries
- 1 cup strawberries
- 1 cup guava pulp
- 1 cup prunes
- 1 cinnamon stick
- 4 cloves
- 1 orange peel
- 1 pineapple peel
- 1 cup sugar
- 8 cups water
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Blender
Step-by-step instructions:
1. In a large pot, add the purple corn flour and 4 cups of water. Mix well until there are no lumps.
2. Add the blackberries, blueberries, strawberries, guava pulp, prunes, cinnamon stick, cloves, orange peel, and pineapple peel to the pot.
3. Add 4 more cups of water and stir well.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
5. Once it boils, reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
6. After 1 hour, remove the pot from the heat and let it cool for 10 minutes.
7. Remove the cinnamon stick, cloves, orange peel, and pineapple peel from the pot.
8. Using a strainer, strain the mixture into a blender.
9. Blend the mixture until it becomes smooth.
10. Pour the mixture back into the pot.
11. Add the sugar and stir well.
12. Bring the mixture to a boil over medium-high heat, stirring occasionally.
13. Once it boils, reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
14. After 15 minutes, remove the pot from the heat and let it cool for 10 minutes.
15. Serve the colada morada warm or chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 250
- Fat: 1g
- Carbohydrates: 64g
- Protein: 2g
- Fiber: 6g
- Sugar: 42g
Substitutions for ingredients:
- Purple corn flour can be substituted with regular corn flour.
- Blackberries, blueberries, and strawberries can be substituted with any other berries.
- Guava pulp can be substituted with any other fruit pulp.
- Prunes can be substituted with raisins.
Variations:
- Add chopped apples or pears to the mixture.
- Add a splash of rum or brandy to the mixture.
Tips and tricks:
- Stir the mixture occasionally to prevent it from sticking to the pot.
- Adjust the sugar to your liking.
- Serve the colada morada with a slice of orange or pineapple.
Storage instructions:
- Store the colada morada in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the colada morada in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve the colada morada in a clear glass to show off its vibrant color.
Garnishes:
- Garnish the colada morada with a slice of orange or pineapple.
Pairings:
- Serve the colada morada with traditional Ecuadorian food, such as empanadas or tamales.
Suggested side dishes:
- Serve the colada morada with a side of quinoa salad or roasted vegetables.
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more purple corn flour.
Food safety advice:
- Make sure to wash all fruits before using them in the recipe.
- Store the colada morada in the refrigerator to prevent bacteria growth.
Food history:
- Colada morada is a traditional Ecuadorian drink that is typically served during the Day of the Dead celebrations.
Flavor profiles:
- The colada morada has a sweet and fruity flavor with a hint of cinnamon.
Serving suggestions:
- Serve the colada morada as a dessert or a refreshing drink on a hot day.
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Region: Ecuadorian