Purple corn is found mostly in Peru
and has been cultivated for thousands of years. It is cultivated
there from the coast to in lands almost ten thousand feet high. It has been extensively used as a staple food and a natural
coloring dye.
There are different genetic strains of purple corn, all of
which originated from the line called “Kculli”, which is still cultivated in Peru.
Objects in the shape of these
particular ears of corn have been found in archeological sites at least
2,500 years old.
Purple corn (maiz morado) is a major Andean crop. And
people of the Andes make a refreshing drink from purple corn called
"chicha morada". It is also one of nature’s richest sources of at least six
different anthocyanin antioxidants.
Purple corn flour is made by simply grinding the kernels of the
purple corn
into a flour. In Peru the flour is called Harina de Maiz and is used like
wheat flour is used here i.e. for just about everything.
Recipe:
AJI MORADO
Aji Morado is served as
a breakfast cereal. Thick and hearty, it can be served hot or
cold. Usually accompanied by pastry. It's delicious, with a
sort of "grape-y" flavor. A traditional Andean treat.
Ingredients:
2 c purple corn flour*
15 c water
1 c diced pineapple
2 sticks cinnamon*
2 cloves, whole*
2 tsp orange peel granulated*
cane juice crystals* to taste
Instructions:
Soak flour in 6 c water for 2 hours.
Boil remaining 9 c water with the cinnamon, orange peel & cloves while
soaking flour.
Add 6 cup of soaked corn flour to the
cinnamon water (remove spices).
Cook together, stirring constantly until
just a little thick. Stir in sugar and chopped pineapple and serve.
This can be refrigerated and served
cold. Either way it is thick, hearty, healthy and delicious.
*These ingredients are available at
www.barryfarm.com.
