Cassava mazamorra

Ingredients

• 1 kgfresh cassava
• 240 ml (1 cup)evaporated milk
• 240 ml (1 cup)coconut milk
• 100 g (½ cup), adjust to tastesoft brown sugar
• 5 ml (1 teaspoon)ground cinnamon
• 1 stickcinnamon
• 3cloves
• A pinchsalt
• To taste (optional)orange zest

Instructions

1. 1

   Prepare the cassava

   Wash and peel the cassava, then cut it into medium-sized pieces.

2. 2

   Boil until tender

   Cook the cassava in a pan of water with a pinch of salt for 20–25 minutes, or until soft.

3. 3

   Drain and trim

   Drain the cassava and remove the central fibrous core.

4. 4

   Mash while hot

   Mash the cassava while it is still hot until smooth, using a fork or a food processor.

5. 5

   Combine the milks

   Put the cassava mash in a pan and add the coconut milk, evaporated milk and soft brown sugar.

6. 6

   Cook gently

   Cook over a medium heat, stirring continuously to stop the mixture sticking.

7. 7

   Add the spices

   Stir in the ground cinnamon, cinnamon stick and cloves.

8. 8

   Thicken the pudding

   Keep stirring until the mixture thickens and becomes creamy.

9. 9

   Remove whole spices

   Take out the cloves and cinnamon stick before serving.

10. 10

    Finish with orange

    Add orange zest if you like a citrus note.

What is cassava mazamorra?

Mazamorra is a name used for several Latin American spoon desserts, and this Peruvian-style version is built around cassava. The cooked root is mashed and simmered with milk, sugar and warming spices.

Cassava gives the pudding its body, while coconut and evaporated milk make the texture rich and creamy. Orange zest is an optional fresh finish.

Nutrition and macros by portion

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

Cassava and brown sugar provide most of the carbohydrates, while the coconut and evaporated milk contribute fat and some protein. Pair a serving with fresh fruit for a simple contrast, keeping in mind that the nutrition figures supplied for this recipe list protein, carbohydrate and fat as 0 g.

Choosing and preparing cassava

Fresh cassava: Choose firm roots without soft patches. Peel it thoroughly before cooking, then cut it into medium pieces so they soften evenly.

Central core: Once cooked and drained, remove the firm central fibre before mashing. This helps the finished pudding feel smoother.

Getting a smooth texture

Hot mash: Mash the cassava while it is still hot, before adding the milks. A fork works for a slightly rustic finish; a food processor can make the mixture more uniform.

Steady stirring: Keep the pan moving over medium heat as the pudding thickens. Scrape the base and sides so the mixture does not catch.

Balancing the sweetness and spice

Brown sugar: The recipe gives ½ cup, with room to adjust to taste. Start with the stated amount and taste as the mixture warms before adding more.

Whole spices: The cinnamon stick and cloves infuse the pudding as it cooks, while ground cinnamon spreads through the mixture. Remove the whole spices before serving.

Knowing when it is ready

The cassava should be soft enough to mash after 20–25 minutes of boiling. Check a piece with a fork; if it is still firm, cook it a little longer before draining.

The pudding is ready when it has thickened and looks creamy. Stirring consistently helps it cook evenly as the liquid reduces.

Serving the pudding

Serve the mazamorra once the whole spices have been removed, with a little orange zest if you want a citrus lift. It can be enjoyed warm or chilled.

For a more balanced plate, pair a modest bowl with fresh fruit rather than adding another sweet topping.

Recipe notes & tips

• Cut the cassava into similar-sized pieces so they cook at roughly the same rate.
• Remove the central fibre carefully after boiling for a smoother mash.
• Mash the cassava while it is still hot, before mixing in the milks.
• Stir continuously over medium heat once the milks are in the pan.
• Taste the mixture as it cooks and adjust the sugar to suit your preference.
• Fish out the cinnamon stick and cloves before serving.

Variations

• Citrus finish: Add orange zest just before serving for a bright aroma.
• Coconut emphasis: Replace some of the evaporated milk with extra coconut milk for a more pronounced coconut flavour.
• Milder spice: Use fewer cloves if you prefer a gentler spice profile.
• Less sweet: Reduce the brown sugar and taste as the pudding thickens.
• Chilled serving: Refrigerate the finished pudding and serve it cold.

Common mistakes to avoid

• Undercooked cassava: It will be difficult to mash; boil until a fork passes through the pieces easily.
• Leaving the central fibre in: It can make the pudding stringy; remove it after draining.
• Mashing after the cassava cools: The texture can be less even; mash it while hot.
• Leaving the pan unstirred: The mixture can stick as it thickens; stir continuously over medium heat.
• Serving with whole spices: They are unpleasant to bite into; remove the cinnamon stick and cloves before serving.

How to store

Cool the pudding and refrigerate it in a covered container for up to 3 days. Reheat gently in a pan, stirring and adding a small splash of milk if it has become too thick.

Frequently asked questions