Name: Peruvian Champús
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 10
Cuisine: Peruvian
Ingredients: 250 g dried peeled hominy corn (1 ½ cups); 2.5 liters water (10 cups); 2 cinnamon sticks; 5 whole cloves; 3 g anise seeds (1 teaspoon); 3 strips orange peel, with the white pith removed; 400 g chancaca or dark panela, chopped; 300 g peeled pineapple, cut into small cubes (2 cups); 200 g peeled apple, cut into cubes (1 large apple); 200 g peeled quince, cut into cubes (1 large quince); 500 g seeded guanabana pulp (about 3 cups); 60 g yellow corn flour (½ cup); 180 ml cold water (¾ cup), for dissolving the flour; 60 ml orange juice (¼ cup); 2 g ground cinnamon (1 teaspoon)

Ingredients

Scale

250 g dried peeled hominy corn (1 ½ cups)
2.5 liters water (10 cups)
2 cinnamon sticks
5 whole cloves
3 g anise seeds (1 teaspoon)
3 strips orange peel, with the white pith removed
400 g chancaca or dark panela, chopped
300 g peeled pineapple, cut into small cubes (2 cups)
200 g peeled apple, cut into cubes (1 large apple)
200 g peeled quince, cut into cubes (1 large quince)
500 g seeded guanabana pulp (about 3 cups)
60 g yellow corn flour (½ cup)
180 ml cold water (¾ cup), for dissolving the flour
60 ml orange juice (¼ cup)
2 g ground cinnamon (1 teaspoon)