Colada morada
Ecuadorian Residence Colada
Ingredients
A cup of Andean Valleys purple cornmeal
A cup of orange pulp Andean Traditions
Two cups of blackberries Andean Traditions
Two cups of blueberries
Two cups of cut Andean Tradition strawberries
One pineapple peels and pulp, also two cups of diced pineapple
An ishpingo
Six cinnamon chips
Six cloves
Six grains of sweet pepper
A star anise
A quarter of panela Andean Traditions
A few leaves of Luisa grass.
Some cedar leaves.
The peel of two oranges
Twelve cups of water, this depends on the thickness you want
Additional fruits to taste: babaco, plums, peach, apple, pear.
JP products in this recipe
Preparation
Put the whole pineapple, including the peels, cinnamon, cloves, sweet pepper and panela in a large pot with 8 cups of water.
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Let this mixture boil for 20 minutes
Add to the previous mixture the lemon verbena, the cedar and the orange peel.
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Reduce the heat to low heat and cook for 10 minutes.
Lower the heat and strain this.
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In a separate pot, add the remaining 4 cups of water with the mortars and blackberries, boil for about 20 minutes.
Remove from heat and let cool.
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Then blend this mixture and strain it.
Mix the cup of the purple cornmeal with a cup of water until it is without lumps.
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Add liquefied fruits, orange juice, spiced pineapple juice and diluted purple flour to a large pot.
Cook over medium heat, stirring constantly until it boils.
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Add the pineapple cubes and let cook over low heat for about 10 minutes.
Remove from heat and add the strawberry slices and additional fruits preferably.
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