Anchi is a traditional dessert of northwestern Argentina, especially Salta: corn semolina cooked in a cinnamon syrup and finished with lemon juice.
It’s eaten hot and loose in winter, or cold and thick in summer.
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Argentine Andean Corn Porridge
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Cuisine: Argentina (Northwest / NOA)
Ingredients
- ½ kg corn semolina
- ¼ kg sugar
- 2 liters of water
- Juice of 2 or 3 lemons
- 1 cinnamon stick
- Dried peaches, raisins, or banana pieces, to taste
Preparation
- Make the syrup, put the water, sugar, and cinnamon in a pot and bring to a boil.
- Cook the semolina, sprinkle in the semolina, stirring gently with a wooden spoon so no lumps form, and keep stirring until it’s cooked: one minute if precooked, up to half an hour for other kinds.
- Finish, add the lemon juice and the fruit of your choice; if you like, add grated lemon or orange zest too.
- Serve, in winter, hot and loose in a deep bowl; in summer, let it cool in a dish to cut into portions or serve as a thick cream.
Tips
- Sprinkle in the semolina and stir to avoid lumps.
- If it gets too thick, add water while it cooks.
- If using dried peaches or other hard dried fruit, soak them overnight and boil them before adding.
Traditional variations
- It can be made with orange juice instead of lemon, or with both.
How to serve
Serve anchi hot in a deep bowl in winter, or cold in portions, alone or with cane syrup, in summer.
Recommended pairings
- Cane syrup
Did you know?
In Salta, «chuyo» anchi is the hot, loose version.
Frequently Asked Questions
Corn semolina cooked in water with sugar and cinnamon, finished with lemon juice.
Both: hot and loose in winter, cold and thick in summer.
One minute if precooked and up to half an hour for other kinds.
