Morocho, the corn pudding you drink in Ecuador
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| Morocho, Photo by Nathaly Poma |
Morocho - the thick, sweet corn pudding served warm in a cup - is considered a comfort food in Loja. The moment you take your first sip or spoonful it will likely become one of your favorites, too.
Corn has a long history in the Americas, with some estimates dating its cultivation back almost 10,000 years in Mexico. Over that long span of time many varieties of corn were bred for different characteristics. The white corn used for morocho is classified as "hard" and therefore it is cracked (physically broken) before cooking. This particular corn can be used for a number of dishes, including chicha, empanadas, morocho de sal, and morocho de dulce or morocho de leche - two names for the drink we're focusing on in this blog post.
The basic recipe for this "liquid" pudding can be enhanced in several ways. When cooking the corn and milk together with the cinnamon one can add other flavorings, such as anise stars, vanilla extract, orange and/or lemon rind, or cloves.
Corn has a long history in the Americas, with some estimates dating its cultivation back almost 10,000 years in Mexico. Over that long span of time many varieties of corn were bred for different characteristics. The white corn used for morocho is classified as "hard" and therefore it is cracked (physically broken) before cooking. This particular corn can be used for a number of dishes, including chicha, empanadas, morocho de sal, and morocho de dulce or morocho de leche - two names for the drink we're focusing on in this blog post.
The basic recipe for this "liquid" pudding can be enhanced in several ways. When cooking the corn and milk together with the cinnamon one can add other flavorings, such as anise stars, vanilla extract, orange and/or lemon rind, or cloves.
Recipe proportions with ingredients and instructions:
Start with 14 oz of cracked morocho corn (2 cups or under 400 grams). In North America, this is dried cracked white hominy corn. Soak the corn overnight in 6 cups or more of water. Discard the soaking water before cooking. Place the soaked corn in a large pot on the stovetop and add 8 cups or 2 liters of milk along with 3-4 cinnamon sticks. Simmer on low for three hours stirring occasionally to prevent sticking. In the final half hour of cooking, add ¼ - ½ cup sugar or grated panela brown sugar (a solid block of locally grown and processed brown sugar) according to your preference for sweetness. Continue to simmer at a low temperature and stir often because of the sugar. Popular additions are raisins, about ½ cup, and a sprinkle of cinnamon on top when serving.
Life in Loja is dedicated to exploring all things Ecuadorian in this special region at the end of the Andean rainbow. If you’d like to explore the tastes of Loja and many of our other cultural and natural wonders, or if you would like more information about visiting or relocating in Loja, contact us by email, or phone/WhatsApp at 593-098-674-5994.
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