Mazamorra

Mazamorra, ormasamorra,(fromAndalusian Arabic:بسمة,romanized:pičmáṭ, fromAncient Greek:παξαμάδιον,romanized:paxamádion,lit.'little cookie', influenced by Spanishmasa, 'dough')is the name for numerous traditional dishes from theIberian PeninsulaandHispanic America.
InArgentina,mazamorrais a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, the most consumed in the country, ismazamorrawith milk. In this recipe, milk is added to the previous ingredients.
Mazamorrais usually made with the same boiled maize used to makelocro.
As with locro, it is common to eatmazamorraon national holidays, like25 MayandIndependence Day.
Initially,mazamorrawas the stew which fedgaleotes(the rowers, almost always forced, in the ships calledgaleras) and sailors. The dish consisted of any available vegetables, most often peppers, lentils, and chickpeas, cooked together. In central Colombia, there is still a type of vegetable stew with this name.
Today, however,mazamorrais more commonly a corn-based beverage, with different presentations in various parts of the country. For many Colombian speakers, it is simply very well-cooked peeled corn, also known aspetoin theColombian Caribbean region. Its texture and appearance vary depending on the region, but usually,mazamorrahas a white or yellow appearance according to the maize that is used; its texture is generally soft and mushy.
In Antioquia, it often accompaniespanelaand is a very popularside dishto meals such asbandeja paisa. The drink typically includesmaizekernels, crushed withmortar and pestle, then soaked in water withsoda lye(although the traditionalreagentused isfernash, which contains high amounts ofpotassium carbonate), and finally cooked until soft.
Mazamorrais very common during lunch and dinnertime at any time of year.Mazamorrais a typical Colombian food that is served as an accompaniment or as a main dish, whether familiar or casual.
It is usually sold as street food.Usually, the consumer adds the milk and thepanelato themazamorrabase.
InCundinamarcaandBoyacá, where the corn is cooked withonions,coriander,garlic,faba beans,potatoesandmashuas, often with pieces ofribsorbeef.  This dish is known asmazamorra chiquita(smallmazamorra).
In theDominican RepublicandCubathis dish is known asmajarete. Corn is cut off the husk, blended with milk, butter, water, sugar, and cornstarch. It is then boiled until thick with cinnamon sticks.
In Cuba, raisins, vanilla, and lemon zest can be added. Once cooled the pudding is garnished with nutmeg and cinnamon. Both countries claim to have originated the dish. Due to migration between the two countries the origin is lost.
In the Dominican Republic, when the corn is left whole, it is known aschacaand cooked rice can be added.
Also known askaguyjyinGuaraní,mazamorrainParaguayis made with the native locro variety of maize. It is one of the most traditionaldessertsof the country. According with the ingredients added to the cooked corn, the dish is calledkaguyjy eírare(honeymazamorra),kaaguyjy kambýre(milkmazamorra) orkaguyjy asukáre(sugarmazamorra).Kaguyjyreached great popularity in Paraguay due to the food scarcity during theParaguayan War(between 1864 and 1870) as a nutritious substitute for a regular meal.
PurplemazamorrainPeruis made with a local variety of maize,purple corn, rich inanthocyaninwhich gives themazamorraa deep purple color.  The maize is cooked withpineapple,cinnamonandsweet potatoflour. This dish is made specially in October for the celebrations of theLord of Miraclesday 333. This purple corn is also used to makechicha morada, a sweet beverage.
Other types of Peruvianmazamorrasinclude maize starchmazamorra(mazamorra de maicena), and dark brown sugarmazamorra(mazamorra de cochino).
Mazamorrahas been consumed since colonial times, made from crushed maize.Mazamorra con lecheis a traditional dessert, made of crumbled maize, sugar and milk, and was commonly sold asstreet foodin ancientMontevideobut nowadays is more like an old fashionedcomfort food.
It is also a type ofcazuela, using maize formazamorraand other ingredients such as butter beans, carrots, pork meat or other kinds of meat in tiny slices; it is typically a winter meal.
Costa Ricanmazamorrais basically a cornporridge, which is made cooking the maize in milk,clove, vanilla, and addingcorn starch.
Puerto Ricanmazamorrais fresh corncustard. Corn kernels are cut off the cob and boiled with milk and cob until the corn softens. Once soft, the cob is discarded and the corn is put into a blender with the milk. Once made into a paste, the corn is passed through achinoisback into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut cream, evaporated milk, ginger, spices,zest, and sugar. It is then topped with powdered nutmeg and cinnamon.Banana or ripebreadfruitcan be blended and added for texture and flavor.
Cordobensemazamorrais a traditional dish made of almonds, bread, garlic, oil and vinegar.