Mazamorra Chiquita (Little Corn Porridge)
Number of servings
8
Difficulty
Medium
Ingredients
250
gr ground porva corn soaked for 3 days (if preparing
same day, replace with 1/2 pound white corn flour, or a cup of
ground tender corn ear)
10
cup(s) water
500
gr mondongo (tripe)
500
gr chopped beef ribs
500
gr chopped murillo meat, or dried meat chopped in 6 cm pieces
500
gr chopped pork
250
gr chopped chicken (optional)
4
piece(s) scallion stalks cut in strips
4
clove(s) crushed garlic cloves
250
gr green peas
250
gr fava beans
250
gr cubios cut in slices
4
piece(s) shelled tender corn ears
125
gr peeled and chopped turnips
125
gr small whole chuguas and hibias
125
gr peeled and chopped carrots
250
gr peeled papas pastusas cut in cubes
250
gr small papas sabaneras half-peeled
250
gr small whole papas criollas
125
gr stalks (can be chard, cabbage or broccoli)
pinch salt, cumin and pepper to taste
Directions
- If preparing mazamorra chiquita the traditional way, 3 days before you should grind the porva corn, then put it in water at a level that covers it, and let it settle for at least 1 hour; you should continuously remove the bran that floats on the water.
- Then the corn is drained, put in an enameled or clay container –or one that is not metal–, and covered