Traditional mazamorra de calabaza was prepared long before the arrival of the Spanish in what is now Peru. Stay to discover its history, its recipe, and the best places to try it.
History of the Mazamorra de Calabaza
In the Quechua language, it was called api and was made with various cooked fruits, but primarily pumpkin or corn, and thickened with chuño flour, which is dehydrated and pulverized potato.
It's worth mentioning that mazamorra is a thick, sweet dish typically served as a dessert. Here we're talking about the mazamorra de calabaza, which is known in some countries as zapallo and in others as auyama.
Origins of the Mazamorra of Calabaza
As with other traditional Peruvian desserts, the mazamorra de calabaza from pre-Hispanic times differs from the one consumed in the country today, due to Spanish and African influences, as well as the incorporation of ingredients into the recipe that were not available in the Americas before the colonial era.
As with other sweets, the mazamorra de calabaza was initially prepared only by nuns in convents and monasteries. Over time, its preparation and consumption spread until it became a widely accepted and popular dessert.
Here, we will share the recipe for mazamorra de calabaza, a traditional Peruvian dish often prepared at home for family gatherings and celebrations.
Mazamorra de Calabaza Recipe
- Half a pumpkin, not too large.
- Half a liter of evaporated milk.
- Half a kilo of chancaca (or panela).
- One cinnamon stick.
- Two or three cloves.
- Two tablespoons of wheat flour.
Preparation
- Remove the skin from the pumpkin with a knife and cut the flesh into small cubes.
- Place the pumpkin flesh in a suitable-sized pot, along with the chancaca or panela and the cloves, with water that barely covers it. Cover the pot and cook over medium heat.
- Stir until the chancaca dissolves, preventing it from sticking.
- Once the chancaca has dissolved, add the flour that has been previously dissolved in room-temperature water.
- After a few minutes, add the evaporated milk and stir constantly.
- Finally, add a splash of vanilla extract, and if you prefer, you can serve the pumpkin porridge hot.
Where to eat the Mazamorra of Calabaza
In Lima
El Puntito Dulce: It's located at Jr. Huiracocha 1356, Jesús María 15072. It stands out for the quality and excellent presentation of its desserts, a tradition that has endured for many years.
Dulcería la Ollita: For almost thirty years, this pastry shop has been one of Lima's most popular establishments, consistently upholding the highest standards in a tradition deeply rooted in Lima. You'll find it at Jr. Mariscal Luzuriaga 403, Lima 15072.
In Cusco
Jonas Cocina Fusión: This restaurant has established itself among locals and tourists alike for the variety and quality of its menu, with desserts being no exception. You'll find it at 106 Sol Avenue, located at the corner of Plaza de Armas and Galerías La Merced, Cusco 08000.
San Sebastián Model Market: In this market, you'll find the colors, aromas, and flavors characteristic of what was once the capital of the Inca Empire. And you won't want to miss the mazamorra de Calabaza. It's located at 105 Mariscal Cáceres Street.
In Machu Picchu
Aguas Calientes Market: This market offers a diverse range of high-quality products at affordable prices. Among the stalls offering traditional dishes and desserts, we recommend those located at 102 Antisuyo Street, Aguas Calientes 08681.
