MAZAMORRA DE CALABAZA

INGREDIENTS

• 2 kg pumpkin  (peeled  and chopped) 

• 3 tablespoons brown sugar 

• 2 cups filtered water 

• 4 cloves

• 1 cinnamon stick

• ½ chancaca

• 2 tablespoons flour

• 1 cup filtered water

• Powdered cinnamon

PREPARATION

First, peel , cut and remove almost all the seeds of 2 Kg pumpkin. Keep aside. Place a pot over the stove on high heat. Add 3 tablespoons brown sugar and mix it with a wooden spoon until it melts and starts to turn caramel in color. At this moment , add 2 cups of filtered water, 4 cloves, 1 cinnamon stick, ½ Chancaca ball, cover with the lid and leave it to cook on medium heat for approximately 1:30 hrs.  Meanwhile, in a bowl or jar mix 1 cup of filtered water and 2 tablespoons of flour, until the flour is dissolved in the water and it looks like milk. After 1:30 hrs, go back to the pot of pumpkin mixture, mix with a wooden spoon and lower the heat. Add the flour mixture slowly like a stream and at the same time mix vigorously the pumpkin mixture so no lumps are formed while the flour is cooking. Once finished adding the flour, leave it to cook for approximately 10 minutes and it’s ready, serve in individual cups or ramekins and sprinkle with some powdered cinnamon .

Enjoy!

PREP TIME: 1:50 MIN

TIP

• Cook on medium heat.

• It’s better to use a jar to  mix water and flour, it’s easier to pour the liquid as a stream

• Melt the sugar on high heat and mix constantly to avoid it from burning. 

• Keep some of the  pumpkin seeds to  give it a crunchy texture.