purple porridge Ingredients 1 hour 30 minutes 1 kilo purple corn 4 liters water = 16 cups Cinnamon, cloves to taste Sugar 2 lemons 1/4 cup cold water 8 spoons of Chuño flour 200 gr. dried fig Pineapple peel and the core of it 3 green apples Step by Step Step 1 We bought 1 kilo of purple corn, we washed it perfectly, shelled 1/2 of the corn and the other 1/2, crushed it and that's it. Peel the pineapple, cut the core and add to the pot. Step 2 In a pot you are going to put 4 liters of water, add cinnamon, cloves, pineapple, apple, it has to boil for at least 1 hour. When it starts to boil, lower the heat and leave it there for 1 hour Step 3 After that time, strain everything, put the liquid that you have strained in a pot, and put the fire back on, add the dried fig, the juice of the two lemons, sugar, the sweet will be decided by you, keep stirring , add pineapple and peeled, cut apple. Finally, dissolve 8 tablespoons of chuño flour in 1/2 cup of cold water. Let it boil for at least 5 minutes, so that the flour cooks well. Step 4 Empty the dissolved flour in the form of a thread, DO NOT stop moving, so that lumps do not form. ADDITIONAL DATA the thickness of the mazamorra YOU are going to give it, it is to taste. In principle you must have 200grs. Of flour, which you are going to dissolve in 1 cup of cold water.
