Api is a thick purple corn drink or porridge enjoyed across the Peruvian and Bolivian Altiplano. Served piping hot on cold mornings, it is scented with cinnamon, cloves, and citrus and has a noticeably thicker texture than chicha morada.
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Purple Corn Api
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Peruvian
Description
Hot Altiplano purple corn drink thickened with corn flour and flavored with cinnamon, cloves, and citrus.
Ingredients
Nutrition
- Calories: 210
Ingredients
- 200 g purple corn flour (1 2/3 cups)
- 1.5 liters water (6 cups)
- 150 g sugar (3/4 cup)
- 5 g cinnamon sticks (2 sticks)
- 1 g whole cloves (4 cloves)
- 60 ml fresh lime juice (1/4 cup)
- Peel of 1 orange
Preparation
- Boil 1 liter of the water with the cinnamon, cloves, and orange peel for 10 minutes. Strain the infusion and return it to the pot.
- Whisk the purple corn flour into the remaining 500 ml cold water until no lumps remain.
- Slowly pour the corn mixture into the hot infusion while stirring. Cook over low heat for 12 to 15 minutes, stirring constantly, until thick.
- Add the sugar and lime juice, stir for 2 minutes, and serve the api very hot.
Preparation Tips
- Always dissolve the flour in cold water to prevent lumps.
- Scrape the bottom of the pot continuously because the corn thickens quickly.
How to Serve
Serve api very hot in mugs or deep bowls, especially at breakfast or as a warm afternoon drink.
Frequently Asked Questions
No. Api is made with corn flour and has a thick texture, while chicha morada is a more fluid beverage.
It is traditionally served hot, particularly in high-altitude areas with cold weather.
Stir in a small amount of hot water until it returns to a drinkable consistency.
