History of the Mazamorra Morada

Already at the time of the glorious Inca Empire, a fermented corn drink was prepared, which became purple and was called API. That preparation was the basis on which the purple mazamorra was developed. Subsequently, during the viceroyalty, Spanish and African influences enriched the original recipe by incorporating sweet potato flour, purple corn, and a variety of fruits brought from Europe. When those various flavors were mixed, the purple mazamorra originated, as we currently know it.

Origin of the Mazamorra Morada

At first, this dessert was only consumed in religious character festivities, as in some processions. The nuns of some convents in the capital and the women of African descent were the experts in preparing the purple mazamorra. Since the colonial era, the purple mazamorra has gained great popularity, to the point of becoming an icon of Lima's gastronomy and Peru as a whole.
With the rise of Peruvian gastronomy since the end of the last century and what is happening in the XXI century, the purple mazamorra has gained a worldwide reputation, and in all Peruvian food recipes, it appears as one of the stars of Peruvian cuisine.
 

Traditional Peruvian Purple Mazamorra Recipe

• Purple corn, three units.
• An apple.
• A quince.
• Heart and half a pineapple peel.
• A cinnamon branch.
• Three cups of sweet potato flour.
• Eight small nails.
• 150 grams of yellow raisins.
• 150 grams of guindones.
• Half a pineapple cut into cubes.
   

Preparation

1. In a pot, place the broken-down purple corn, quince, and apple in cubatossa, along with the pineapple shell, cinnamon branch, and nail.
2. Cover with at least three liters of water and let it boil for an hour.
3. You put that and return the liquid to the pot, but reserve a cup so you can dissolve the sweet potato flour.
4. To that liquid, you add the pineapple in cubes, the guindones, and the yellow raisins.
5. Once the boil breaks, you add the sweet potato flour, already dissolved, and continue cooking for about ten more minutes.
6. That preparation is removed from the heat, you let it cool, and then serve it.
    

Where to try the Mazamorra Morada

Lima

Dulcería La Ollita: located at Mariscal Luzuriaga Avenue 403, this renowned Dulcería has delighted Lima's palates and attracted national and international tourists since 1998. Its dessert offering is one of the best in the country; it highlights the rice with milk, the mazamorra de Chancaca, the Champús, and, of course, the purple mazamorra.
El Punto Dulce: As the name implies, it has been a sweet order sweet point for more than twenty years. You can find it at Horacio Urteaga 1399. His fruit shampoos, rice with milk, and purple mazamorra are highly appreciated.
 

Cusco

Yaku Restaurant: This excellent restaurant, offering the best of Peruvian cuisine, is located at 214 San Juan de Dios Street, Plaza Regocijo. Apart from offering a gourmet menu that highlights desserts, it also provides an excellent view of the Andes and the Plaza de Armas.

Mercado San Pedro: In this famous and traditional Cusco market, several food stores offer a purple mazamorra, elaborated in the most traditional style or with the incorporation of some local fruits.
 

Machu Picchu

Mapacho Restaurant: Located on the Inca Empire Avenue, 614, Aguas Calientes, Machu Picchu 08681, this restaurant is known for its specialties, including purple mazamorra. It is open every day from 10:00 a.m. until 10:00 p.m.
Indio Feliz: This restaurant, Bistró, specializes in Franco-Peruvian fusion and is located at Lloque Yupanqui 103, Aguas Calientes, Machu Picchu Pueblo. Open every day of 12 am until 22 pm, and you can reserve a table.