Name: Peruvian Pumpkin Mazamorra
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: Peruvian
Ingredients: 1.5 kg ripe pumpkin or Peruvian zapallo macre (3.3 pounds); 600 ml water (2 ½ cups); 400 g chancaca or dark panela, chopped; 2 cinnamon sticks; 4 whole cloves; 3 g anise seeds (1 teaspoon); 3 strips orange peel, with the white pith removed; 60 g yellow corn flour (½ cup); 180 ml cold water (¾ cup), for dissolving the flour; 2 g ground cinnamon (1 teaspoon)

Ingredients

Scale

1.5 kg ripe pumpkin or Peruvian zapallo macre (3.3 pounds)
600 ml water (2 ½ cups)
400 g chancaca or dark panela, chopped
2 cinnamon sticks
4 whole cloves
3 g anise seeds (1 teaspoon)
3 strips orange peel, with the white pith removed
60 g yellow corn flour (½ cup)
180 ml cold water (¾ cup), for dissolving the flour
2 g ground cinnamon (1 teaspoon)