chicha Morada

Recipe courtesy of Andina Restaurant in Portland, Oregon

Makes 24 quarts

Lynne was intrigued by the Maiz Morado (purple corn) used to make this vitamin-rich, natural, and delicious house specialty of the Peruvian restaurant Andina. The recipe makes a large amount but could be easily reduced by half or three-quarters.

The corn can be purchased from Amazonas Imports (see below).

8 bags (15 ounces each) purple corn
8 green apples
2 pineapples (peeled and cored)
2 quince
10 cinnamon sticks
20 whole cloves
15 cups sugar, or to taste
1 quart freshly squeezed key lime juice, or to taste

1. Wash, peel and cut fruit into pieces. Reserve the skins.

2. Cut the corn kernels from the cob.

3. Combine the fruit, fruit skins, corn kernels and spices in a large pot with enough water to cover. Cook for approximately one hour, or until the water takes on a deep purple color and is infused with flavors.

4. Strain and let the liquid cool. Add sugar and lime juice to taste.

Source for Maiz Morado (Purple Corn):
Amazonas Imports, Inc.
10848 Cantara Street
Sun Valley, CA 91352
818-982-1377
email: amazonasnf@aol.com
www.amazonasimports.com

Recipe Box Home | Share or get a recipe in Food Talk

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More