Kaguyjy or mazamorra

Ingredients

• 340 g (2 cups)dried corn (locro)
• 1 litremilk
• 200 g (1 cup)sugar
• 5 ml (1 teaspoon)vanilla essence
• 1 stickcinnamon
• 2.5 g (1/2 teaspoon)salt
• 32 g (1/4 cup)cornflour
• 30 ml (2 tablespoons)cold water

Instructions

1. 1

   Soak and cook

   Soak the corn in water for 8 hours or overnight. Drain it, cover it with fresh water in a saucepan and cook for 1 hour, or until tender. Drain and set aside.

2. 2

   Warm the milk

   In a large saucepan, heat the milk with the cinnamon stick and sugar over a medium heat until the sugar has dissolved completely.

3. 3

   Add the corn

   Stir the cooked corn into the milk mixture. Simmer gently for 15 minutes, stirring occasionally.

4. 4

   Thicken the pudding

   In a small bowl, mix the cornflour with the cold water until smooth. Stir it into the corn and milk, then cook gently for about 5 minutes, stirring constantly, until thickened.

5. 5

   Season the mixture

   Remove the cinnamon stick. Add the vanilla essence and salt, then mix well.

6. 6

   Cool and chill

   Leave the kaguyjy to cool to room temperature, then refrigerate for at least 2 hours before serving.

What is kaguyjy?

Kaguyjy, also called mazamorra, is a Paraguayan dessert made by cooking corn until tender and serving it in a sweetened mixture. Corn has a long history in the region's food, and this home-style version pairs it with milk, cinnamon and vanilla.

The cooked kernels give the pudding its characteristic texture, while a little cornflour helps the milk mixture set into a creamy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the corn and sugar, while the milk contributes protein and some fat. For a more balanced plate, serve a modest bowl after a meal that includes vegetables and a protein source.

Choosing the corn

Locro corn: Use the dried corn specified for the recipe, rather than sweetcorn kernels. Soaking it overnight helps it cook more evenly.

Getting the texture right

Tender kernels: Cook the soaked corn until it is soft before adding it to the milk. The stated cooking time is a guide; check the texture as it cooks.

Smooth thickener: Stir the cornflour into cold water first, then add it to the pan. Keep stirring as it simmers so it thickens evenly.

Building the flavour

Cinnamon and sugar: Heating these with the milk lets the sugar dissolve and gives the base a gentle spice.

Vanilla and salt: Add them after removing the cinnamon stick. This keeps the seasoning easy to mix through the finished pudding.

Allow time to chill

Plan ahead: The corn needs 8 hours or an overnight soak, followed by about an hour of cooking. After the stovetop steps, allow at least 2 hours in the fridge before serving.

How to serve it

Serve the pudding chilled in small bowls, making sure each portion includes some corn and creamy sauce. It can be enjoyed on its own or after a meal with fresh fruit alongside.

Recipe notes & tips

• Soak the corn overnight so it is ready to cook the next day.
• Check the corn for tenderness before draining it; it should be soft enough to eat comfortably.
• Stir the milk mixture from time to time while the corn simmers.
• Mix the cornflour thoroughly with cold water before adding it to the hot pan.
• Keep stirring during the final thickening stage to help prevent lumps.
• Chill the pudding for at least 2 hours before serving.

Variations

• Extra cinnamon: Add a light dusting of ground cinnamon when serving.
• Less sweet: Use a little less sugar, tasting the milk mixture as it warms.
• Citrus note: Add a strip of lemon peel to the milk while it heats, then remove it with the cinnamon stick.
• Richer finish: Replace some of the milk with cream for a fuller pudding.
• Warm serving: Serve it warm instead of chilling, once the cornflour has thickened the mixture.

Common mistakes to avoid

• Skipping the soak: The dried corn may take longer to soften; soak it for 8 hours or overnight.
• Adding undercooked corn: It can remain firm in the pudding; cook it until tender before draining.
• Adding dry cornflour: It can form lumps; first dissolve it in the cold water.
• Stopping stirring too soon: The thickening mixture may catch or turn lumpy; stir constantly for about 5 minutes.
• Serving it too soon: The pudding will not have had its chilling time; refrigerate it for at least 2 hours.

How to store

Cover and refrigerate leftovers, then use within 3 days. Serve chilled, or reheat gently in a saucepan, stirring; add a splash of milk if it has thickened in storage.

Frequently asked questions