Aloja (Fermented Corn Drink)
Number of servings
12
Difficulty
Medium
Ingredients
1000
gr panela
13
cup(s) water
grated lemon zest
pinch cinnamon sticks to taste
pinch cloves to taste
pinch grated nutmeg to taste
500
gr corn flour
Directions
- Cook the panelas in 10 cups of water and, when you have a boiling aguadepanela, flavor it with grated lemon zest, cinnamon, cloves, and nutmeg to taste.
- Separately dissolve the flour in 3 cups of water and through a strainer add slowly to the boiling aguadepanela, stirring constantly so it doesn't stick. Continue cooking until obtaining a not very thick porridge.
- At that moment remove from heat and let it rest in a cool place in the shade, to ferment for 2-3 days. Aloja is kept in the refrigerator and served mixed with water.