A thick, sweet porridge of white hominy corn slowly simmered with milk, sugar, and cinnamon until creamy and comforting — Paraguay's traditional winter dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak hominy corn overnight in water. Drain and rinse.
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2
Boil corn in fresh water until very tender, about 1-2 hours. Drain.
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3
Combine cooked corn with milk, sugar, cinnamon sticks, and salt in a large pot.
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4
Simmer on low heat for 30-40 min, stirring occasionally, until thick and creamy.
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5
Add vanilla. Remove cinnamon sticks.
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6
Serve warm or cold, dusted with ground cinnamon.
Did You Know?
Mazamorra is considered a cold-weather dish in Paraguay — when temperatures drop below 15°C (which is considered freezing by Paraguayan standards), it appears on every table.
Chef's Notes
The Story Behind Mazamorra
Mazamorra is one of the oldest corn preparations in the Americas, found across South America in various forms. The Paraguayan version uses white hominy corn slowly cooked with milk and sugar into a thick, comforting porridge. It has been a winter staple for centuries, connecting modern Paraguayans to their Guarani ancestors who first cultivated and processed corn in this region.
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