Purple grits is a typical dessert of Peruvian cuisine prepared from purple corn. Name grits, the "Peruvian gastronomy Larousse" says: "linguistic origin seems to locate within the Mediterranean sailors who perhaps knew a similar sweet for trips performed towards the East" this dessert can find you it in the most important festivities limean in October when it commemorates the month of the Lord of the miracles.
In childhood I remember children's festivities with the small glasses of purple, Grits waiting for you reventaran the piñata to bring me some sweets and toys. Once again these memories when I cross with a wheelbarrow with those giant pots that are full of grits. Lima is mazamorrera, is part of the collective memory, memories that make us back time, aroma that it makes us live the present of this delicious cake limeño.
2 cups sweet potatoes or flour chuñoLuego winnowing purple corn in the amount of water invoked, strain and drop water purple in a pot and put again into the fire. Then, add the sugar, clove, cinnamon, fruit, the cherries and the huesillo; Let simmer.
When the fruit this suavecita, we added sweetpotato flour (previously dissolved in hot water). Leave fire slow for a short time. Finally, add the juice of the lemons (not withdraw until it boils). Empty in a dulcera and serve cold (sprinkle with ground cinnamon).Don't forget that you can subscribe to receive the best content of this page directly in your email by clicking here (remember to activate your subscription from the confirmation email that you reach your mail).
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