📝 About This Recipe
Hailing from the lush Peruvian Amazon, this Mazamorra de Plátano is a comforting, velvety pudding that celebrates the natural sweetness of sun-ripened jungle plantains. Unlike its limeño cousin made with purple corn, this 'Selva' version is infused with aromatic cinnamon and cloves, resulting in a rich, golden cream that captures the heart of tropical comfort food. It is a soul-warming dish that bridges the gap between a hearty breakfast and a decadent afternoon treat.
🥗 Ingredients
The Fruit Base
- 4 large Very ripe plantains (Plátanos maduros) (Skin should be mostly black for maximum sweetness)
- 6 cups Water (Divided use)
Aromatics and Sweeteners
- 2 pieces Cinnamon sticks (Preferably Ceylon cinnamon)
- 4-5 pieces Whole cloves
- 1/2 cup Chancaca (or dark brown sugar) (Adjust based on plantain ripeness)
- 1 piece Star anise (Optional, for depth of flavor)
- 1 pinch Salt (To balance the sugars)
Thickening and Finishing
- 3 tablespoons Cornstarch (Maicena) or Chuño (Dissolved in 1/2 cup cold water)
- 1/2 cup Evaporated milk (Traditional for extra creaminess)
- 1 teaspoon Vanilla extract
For Garnish
- 1 teaspoon Ground cinnamon (For dusting)
- 1/2 cup Fresh cheese (Queso Fresco) (Crumbled; a classic salty-sweet Amazonian pairing)
👨🍳 Instructions
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1
Peel the very ripe plantains and cut them into medium-sized chunks, roughly 2 inches thick.
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2
In a large, heavy-bottomed pot, combine 5 cups of water, the cinnamon sticks, cloves, and star anise.
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3
Bring the water to a boil over medium-high heat. Once boiling, add the plantain chunks and the pinch of salt.
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4
Reduce the heat to medium-low and simmer the plantains for 15-20 minutes, or until they are very soft and starting to break apart.
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5
Using a slotted spoon, remove the plantain pieces from the pot and place them in a blender or food processor. Remove and discard the cinnamon sticks, cloves, and star anise from the cooking liquid.
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6
Blend the plantains with 1 cup of the hot cooking liquid until a smooth, thick purée is formed. For a more rustic texture, you can mash them by hand with a potato masher.
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7
Return the plantain purée to the pot with the remaining cooking liquid. Stir well to incorporate.
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8
Add the chopped chancaca or brown sugar to the pot. Stir constantly over medium heat until the sugar has completely dissolved and the mixture begins to bubble.
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9
In a small bowl, whisk the cornstarch into 1/2 cup of cold water until smooth. Gradually pour this slurry into the pot while whisking continuously to prevent lumps.
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10
Continue cooking for another 5-8 minutes. The mazamorra will thicken and take on a glossy, translucent appearance.
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11
Lower the heat to the minimum and stir in the evaporated milk and vanilla extract. This adds a silky, creamy finish characteristic of the Amazonian style.
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12
Remove from heat. The pudding will continue to thicken as it cools.
💡 Chef's Tips
Use plantains that are almost entirely black; they contain the highest natural sugar content and provide the best flavor. If the mixture becomes too thick, add a splash of warm water or more milk until you reach your desired consistency. Always dissolve cornstarch in cold liquid before adding to the hot pot to avoid stubborn lumps. For an authentic 'selva' touch, try using 'miel de chancaca' instead of refined sugar for a deeper, molasses-like undertone. Stir constantly once the thickener is added, as the natural sugars in the plantains can burn easily on the bottom of the pot.
🍽️ Serving Suggestions
Serve warm in small bowls, dusted generously with ground cinnamon. Top with a few crumbles of salty Queso Fresco to balance the sweetness—a true Peruvian delight. Pair with a cold glass of 'Aguajina' (a drink made from the Aguaje fruit) for a full Amazonian experience. Enjoy as a hearty breakfast alongside a piece of crusty bread or as a comforting evening dessert. Add a few raisins or dried prunes during the last 10 minutes of cooking for extra texture and bursts of flavor.