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Ecuadorian Colada MoradaLoading...
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Aracely Cordova
Colada Morada Ecuatoriana
In Ecuador, the Day of the Dead is celebrated with colada morada, and some delicious guaguas de pan. The colada morada is a traditional drink that contains typical fruits from Ecuador. People from different parts of Ecuador visit their deceased relatives at the cemetery. Guaguas de pan are bread in the shape of a baby .
Colada Morada Ecuatoriana
En Ecuador, se celebra el Día de los Muertos con colada morada, y unas deliciosas guaguas de pan. La colada morada es una bebida tradicional que lleva frutas típicas de Ecuador. Los habitantes de diferentes partes de Ecuador visitan a sus familiares difuntos en el cementerio. Llevan alimentos, entre ellos la colada morada para compartir con los difuntos.
Ingredients:
1 cup purple corn flour or black corn
14 oz of defrosted naranjilla pulp -
2 cups frozen or fresh blackberries
2 cups frozen or fresh blueberries
2 cups sliced strawberries or strawberries
1 pineapple shells and core, and 2 cups diced pineapple
5-6 cinnamon sticks
4-5 cloves
4-5 sweet peppercorns
1 star anise
12-14 oz panela or brown sugar adjust to taste
A few fresh or dried lemon verbena leaves
2 pieces of orange peel
12 cups of water - adjust according to desired thickness
Additional fruits to taste: babaco, plums, peach, apple, pear
14 oz of defrosted naranjilla pulp -
2 cups frozen or fresh blackberries
2 cups frozen or fresh blueberries
2 cups sliced strawberries or strawberries
1 pineapple shells and core, and 2 cups diced pineapple
5-6 cinnamon sticks
4-5 cloves
4-5 sweet peppercorns
1 star anise
12-14 oz panela or brown sugar adjust to taste
A few fresh or dried lemon verbena leaves
2 pieces of orange peel
12 cups of water - adjust according to desired thickness
Additional fruits to taste: babaco, plums, peach, apple, pear
Ingredientes:
-1 taza de harina de maíz morado o maíz negro
-14 oz de pulpa de naranjilla descongelado -
-2 tazas de moras congeladas o frescas
-2 tazas de arándanos congelados o frescos
-2 tazas de fresas o frutillas cortadas en rodajas
-1 piña las cáscaras y el centro, y 2 tazas de piña picada en cubitos
-5-6 rajas de canela
-4-5 clavos de olor
-4-5 granos de pimienta dulce
-1 anís estrellado
-12-14 oz panela o azúcar morena ajuste al gusto
-Unas hojas de hierba luisa frescos o secos
-Unas hojas de cedrón fresco o seco
-2 pedazos de cascara de naranja
-12 tazas de agua - ajuste de acuerdo al espesor deseado
-Frutas adicionales al gusto: babaco, ciruelas,durazno, manzana, pera
-14 oz de pulpa de naranjilla descongelado -
-2 tazas de moras congeladas o frescas
-2 tazas de arándanos congelados o frescos
-2 tazas de fresas o frutillas cortadas en rodajas
-1 piña las cáscaras y el centro, y 2 tazas de piña picada en cubitos
-5-6 rajas de canela
-4-5 clavos de olor
-4-5 granos de pimienta dulce
-1 anís estrellado
-12-14 oz panela o azúcar morena ajuste al gusto
-Unas hojas de hierba luisa frescos o secos
-Unas hojas de cedrón fresco o seco
-2 pedazos de cascara de naranja
-12 tazas de agua - ajuste de acuerdo al espesor deseado
-Frutas adicionales al gusto: babaco, ciruelas,durazno, manzana, pera
Preparation:
1.-Put the pineapple skins, pineapple core, cinnamon, cloves, allspice, and panela in a large pot with 8 cups of water. Boil this mixture for about 20-25 minutes.
2.-add lemon verbena, lemon verbena and orange peel.
3.- lower the temperature and cook over low heat for 10 minutes. Remove and sieve.
4.-In a separate pot, add the remaining 4 cups of water with the blackberries, boil for about 20 minutes. Remove from heat, let cool. Then blend this mixture and sift it.
5.-Mix the cup of the purple corn flour with the one cup of the pineapple liquid until it is well diluted.
6.-Add the blended and sifted fruit mixture, naranjilla juice, spiced pineapple liquid and diluted purple flour to a large pot.
7.- Cook over medium heat, stirring constantly to prevent sticking, until boiling.
8.-Add the pineapple cubes and cook over low heat for about 10 minutes.
Remove from heat and add the strawberry slices (and additional fruit). Serve hot or cold.
2.-add lemon verbena, lemon verbena and orange peel.
3.- lower the temperature and cook over low heat for 10 minutes. Remove and sieve.
4.-In a separate pot, add the remaining 4 cups of water with the blackberries, boil for about 20 minutes. Remove from heat, let cool. Then blend this mixture and sift it.
5.-Mix the cup of the purple corn flour with the one cup of the pineapple liquid until it is well diluted.
6.-Add the blended and sifted fruit mixture, naranjilla juice, spiced pineapple liquid and diluted purple flour to a large pot.
7.- Cook over medium heat, stirring constantly to prevent sticking, until boiling.
8.-Add the pineapple cubes and cook over low heat for about 10 minutes.
Remove from heat and add the strawberry slices (and additional fruit). Serve hot or cold.
