Snacks & baking
Colada morada
A thick, fragrant drink in a beautiful purple colour, made with purple or black corn, dried fruit and fresh fruit. Traditionally served on the Day of the Dead with guaguas de pan. It's a sweet, spiced drink-soup, served warm.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the purple corn in cold water for 1 hour, then drain.
- Bring 1.5 litres of water to the boil with the cinnamon, cloves and lime zest.
- Add the corn and simmer gently for 30 minutes, stirring often.
- Add the pineapple, apple, raisins and chopped red fruit, then cook for another 10 minutes.
- Sweeten with cane sugar to taste and remove the cinnamon and cloves.
- Serve warm in bowls, with a piece of sweet bread.
Variations and tips
Version without fresh fruit. Replace the fresh fruit with dried fruit and pineapple juice.
Using what's easy to find here. Purple corn is sold in Peruvian grocery stores; failing that, use cornmeal and a little beetroot juice for the colour.
More ideas
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Ecuador
Original Ecomely recipe.