Cañihua mazamorra

Ingredients

• About 120 g (1 cup)ground cañihua
• 960 ml (4 cups)water
• 1 stickcinnamon
• 2cloves
• About 75 g (½ cup), optionalraisins
• To tasteground cinnamon, for sprinkling
• About 75 g (½ cup), optionalraisins

Instructions

1. 1

   Boil the spices

   Bring the 960 ml of water to the boil in a pan with the cinnamon stick and cloves.

2. 2

   Add the cañihua

   Mix the ground cañihua with a little cold water until smooth, then stir it into the boiling water, stirring continuously.

3. 3

   Simmer and stir

   Cook over a medium heat for about 25 minutes, stirring all the while so the mixture does not stick to the pan.

4. 4

   Add the raisins

   If using, add the raisins halfway through cooking.

5. 5

   Serve warm

   Ladle into individual cups, garnish with a few raisins and sprinkle with ground cinnamon to taste.

What is cañihua mazamorra?

Mazamorra is a broad family of spoonable Latin American puddings, and this version draws on Andean cooking in Peru. Its main ingredient is cañihua, an Andean grain that is ground here and cooked into a warm, thick dessert.

The method relies on gradually mixing the ground grain into hot water, then stirring as it cooks. Cinnamon and cloves bring warmth, while raisins are an optional sweet, chewy addition.

Nutrition and macros by portion

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

The ground cañihua is the main source of carbohydrate, while the optional raisins add further carbohydrates and sweetness. The listed ingredients contain no substantial added fat or protein source; for a more balanced meal, serve a portion after a meal that includes a protein-rich food.

Getting the cañihua smooth

Cold-water paste: first loosen the ground cañihua with a little cold water. This helps it disperse more evenly when added to the boiling liquid.

Steady addition: pour the mixture into the pan while stirring continuously. Keep stirring as it cooks to help prevent lumps and sticking.

Building the spiced flavour

Whole spices: the cinnamon stick and cloves simmer in the water from the start, giving the base a gently fragrant flavour. Remove them before serving if you prefer not to have them in the cups.

Ground cinnamon: add this as a finishing sprinkle, so its aroma is noticeable when the pudding reaches the table.

When to add the raisins

Midway through: add raisins halfway through the 25-minute cooking time if you want them softened within the pudding.

For garnish: keep some aside to scatter over the cups just before serving. The ingredient list gives raisins twice; the recipe uses them as an optional addition and garnish.

Checking the texture

As the cañihua cooks, the mixture thickens into a spoonable pudding. Stir around the base and sides of the pan, where it is most likely to catch.

Use the stated cooking time as a guide, and keep the heat at medium. Serve it hot in individual cups.

Serving ideas

Serve the pudding warm with a dusting of ground cinnamon and a few raisins on top. Its spiced, grain-based character also works well alongside fresh fruit.

For a more filling dessert, serve it after a light meal; for a smaller sweet course, divide it into modest cups.

Recipe notes & tips

• Have the cold-water cañihua mixture ready before the spiced water comes to the boil.
• Stir continuously while adding the cañihua to help it blend into the hot water.
• Keep the heat at medium and scrape the bottom of the pan as you stir.
• Add raisins halfway through cooking if you want them soft in the pudding.
• Set aside a few raisins for the garnish before adding the rest.
• Remove the cinnamon stick and cloves before ladling into cups.

Variations

• Raisin-free: leave out the optional raisins and finish with ground cinnamon.
• More cinnamon: add an extra sprinkle at the table for a stronger cinnamon aroma.
• Clove-free: omit the cloves for a simpler, cinnamon-led flavour.
• Raisin garnish: keep all the raisins for the topping instead of cooking them into the pudding.
• Fruit on the side: serve with sliced fresh fruit for a contrast to the warm, thick texture.

Common mistakes to avoid

• Adding dry cañihua directly: it can form lumps; mix it with a little cold water first.
• Pouring it in all at once: the mixture may not disperse evenly; add it while stirring.
• Leaving the pan unattended: the pudding can stick; keep stirring throughout the cooking time.
• Using too much heat: the base may catch before the cañihua is cooked; maintain a medium heat.
• Adding raisins too early: they may become very soft; add them halfway through if you want them to retain more texture.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a pan, stirring and adding a splash of water if the pudding has thickened; serve hot.

Frequently asked questions