Black Morada

Happy Day of the Dead! (Día de los Muertos) The colada morada,  black punch with sweetbreads are all over town and the country! The punch is made from fruits like blueberries and elderberries/blackberries. Sangorache (ataco), is a purple grain with black leaves, and to it the black fermented corn is added Nowadays they make it with ishpingo (Cinnamon’s Flower), myrtle leaves, strawberries and blackberries. Some people also use fruit, like pineapple.

Recipe of the Day – Black Porridge

1 c. mora, boysenberries or other berries

 Directions: Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain o remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Chill until cold. Stir in the chopped pineapple, berries and apple before serving over ice.

Word of the Day – maiz morado – purple corn

Tip of the Day – Share this drink with others. It’s meant to be shared in ceremony, in parties, a common practice in the barrios of Ecuador.

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