Mazamorra

Mazamorra is a name used across Spanish and Hispanic American cuisines for a family of related corn-based dishes and beverages, with the word tracing partly to Andalusian Arabic and partly to Spanish masa, meaning dough. In Andalusia it is a cold soup akin to ajoblanco, made from bread, almonds, garlic, olive oil and vinegar. In Argentina it is a dessert of white maize cooked with water, sugar, vanilla and often milk, while in Colombia it appears as a corn-based beverage or soft, mushy dish sometimes savored with onion, garlic and coriander. Peru's purple mazamorra is made from purple corn with pineapple, cinnamon and sweet potato flour, and Puerto Rico's version is a fresh corn custard thickened with cornstarch and milk and spiced with ginger and nutmeg. Despite this regional variety, maize remains the one ingredient common to nearly every version. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/