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Api blanco (white api) is a drink made from kernels of really large white (morocho) corn that can be served warm or cold and is traditionally accompanied by pastries.. Morocho corn was one of the first types of wild corn to be domesticated and cultivated by the indigenous peoples of Peru and Bolivia thousands of years ago. Its cobs sometimes.

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Morocho. This spiced Ecuadorian drink is made from cracked corn, cinnamon, sugar, raisins and milk. It is a drink and dessert in one…depending on who makes it. Also called spiced corn pudding, morocho has the thick consistency of a drink similar to a milkshake.

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These are some more drinks that are typical too. Avocado Smoothie. A classic drink that's very popular year-round but especially during Ramadan is this creamy avocado drink. It's blended with milk and a crowd favorite. Moroccan Almond Date Milkshake. If avocado isn't your thing, then try this almond and date milkshake.

Easy Ecuadorian Morocho Recipe Gimme Yummy

Encocadas is a dish of white fish cooked in coconut milk, and bollas de pescado is a filet of fish steamed with peanuts inside a banana leaf. Seafood curries and chowder are also widely available along the coast. Camarones al ajillo, shrimp with garlic sauce, is tasty and available throughout much of Ecuador.

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Morocho - the thick, sweet corn pudding served warm in a cup - is considered a comfort food in Loja.. and morocho de dulce or morocho de leche - two names for the drink we're focusing on in this blog post. To make this basic "liquid" pudding one begins by soaking dried hominy corn in water for 8 to 12 hours. Then add milk and cinnamon sticks.

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directions. Carefully wash the morocho and soak overnight in at least twice as much water as there is corn. Drain the morocho and cook in a little water in a pressure cooker for 15 minutes. In a large saucepan place milk, citrus rinds and clove and bring to a boil. By this time the milk should be perfumed by the spices.

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100 grams Sugar (1/2 cup) Instructions. Place the dried Hominy Corn in a large bowl and soak with 4 cups of water for 8-12 hours. In a large pot, add the milk, cinnamon stick, anise star and the soaked hominy corn and cook on low for 3 1/2 to 4 hours stirring occasionally. Once the morocho starts thicken add the sugar and stir until well combined.

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Colada de avena is a traditional Ecuadorian fruity oatmeal drink, it is made with oats, naranjilla fruit, panela or brown sugar, water and cinnamon. Colada can be served cold on warm days or warm during cold winter days. Check out this recipe. Morocho or Ecuadorian spiced corn pudding drink.

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Soak morocho corn in water overnight (or 6-8 hours). Place the corn, milk, cinnamon sticks, and citrus rind in a large pot. Cook on low until the corn is soft and tender, 1-3 hours. Stir occasionally to prevent corn from sticking to the pot. Mix in vanilla, sugar (to taste), moringa powder, and raisins. Serve warm in a mug with a sprinkle of.

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It is a hot drink boiled with traditional recipes from Cuenca, Ecuador, it is the most traditional drink. which everyone likes because it is homemade and is healthy and you can accompany it with tender corn tortillas. -1 liter of morocho + 2 tortillas of choclo = $10. -1 liter of morocho + 5 tortillas of choclo = $14.

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Place the morocho corn, cinnamon sticks, and the 8 cups of milk in a pot. Cook on low temperature until the corn gets very soft and tender, about 3 hours. Stir every once in a while to keep the corn from sticking to the bottom of the pan. Stir more frequently during the last 30 minutes. Add the sugar and the raisins.

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Ecuadorian Morocho drink: This delicious street food drink is also called morocho dulce and consists of a thick sweet drink made with morocho cracked corn, milk, cinnamon, sugar and raisins. {Canelazo de naranja} Hot spiced blood orange cocktail: This warm cocktail is a variation of the classic Ecuadorian canelazo drink. This warm drink is made.

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Morocho is an Ecuadorian spiced corn pudding drink. Yes, drink. It's delightfully tasty and filled with texture - kind of like bubble tea. The creamy, sweet flavors are loaded with warm, spicy notes of cinnamon. And the corn adds a fun texture. You'll be hard-pressed to find something as unique and delicious as Morocho.

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2. Put the corn in a large pot and cover with 8 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer until the corn is tender, about 2 hours. 3. Drain off the water and discard the corn solids. 4. Add the milk to the pot and stir in the cinnamon sticks, raisins, orange rind, and lemon rind.

Morocho, the corn pudding you drink in Ecuador

Ecuadorian Dessert, Morocho. Morocho is another traditional Ecuadorian dessert that locals consider a pudding drink. It's made of morocho — a local Ecuadorian white corn, dried and cracked. The corn is cooked with milk, sugar, cinnamon, and raisins until it reaches a creamy consistency. This sweet pudding can be drank or eaten by spoon.

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17. Pescado Encocado (Fish In Coconut Sauce) Ecuadorian recipes often involve deliciously cooked sauces, and creamy sauce is one to try. Large chunks of white fish are cooked in a rich coconut sauce with tomatoes, onions, coriander, and cumin. This dish is paired with fried plantains and rice for a complete meal. 18.