Api de maní (api de maní)

Instructions

1. Rinse the purple corn under clear water, then boil it for 20 minutes in a litre of water with the cinnamon stick and cloves.
2. Strain the colored liquid into a bowl, pressing the kernels well to extract as much juice as possible.
3. Dry-toast the peanuts in a pan for 3 minutes until they smell nutty, then blend them finely with half a litre of water.
4. Pour the peanut milk you obtained into the corn juice and put everything back on low heat.
5. Add the sugar, orange zest and a pinch of salt, and let it simmer for 15 minutes, stirring regularly.
6. Lightly thicken by stirring a spoonful of starch dissolved in a little cold water if needed, then serve hot.