Mazamorra Morada (purple Pudding)

As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
	Niger	Toohot05	6	Servings

INGREDIENTS

2	lb	Dried purple corn on the
		cob maiz morado
10	c	Water
1		Pineapple, washed
2		Fresh quince or green
		apples washed and
		chopped
		with skins on
2		Cinnamon sticks
8		Whole cloves
		Juice of 1 lemon
1 1/2	c	Sugar
1/2	c	Dried prunes
1/2	c	Dried cherries
1/2	c	Dried apricots
1 1/2	c	Sweet potato flour
		or 3/4 cup cornstarch
		Ground cinnamon, for garnish
		Crema, see * Note

INSTRUCTIONS

Note: See the "Crema" recipe which is included in this collection.
Soak the purple corn in the 10 cups of cold water overnight. Remove
the stem and bottom from the pineapple and dice pineapple with the
skin on. Transfer the corn to a large pot and measure the soaking
liquid. Add enough water to make 15 cups. Pour the liquid back over
the corn, and add the pineapple, quince, cinnamon sticks, cloves,
lemon juice and sugar. Bring to a boil, reduce the heat, and simmer
for 2 to 2 1/2 hours. Remove from the heat, remove the corn cobs and
strain the mixture, pressing against the strainer with a spoon to
extract all the juice from the fruits and spices. There should be
about 8 cups of liquid. If not, place the corn and fruit in a  saucepan
with water just to cover and simmer for about 20 minutes.  Strain and
add amount needed to total 8 cups. Discard the corn and  fruit. Place
the liquid in a heavy saucepan, reserving 1 cup of the  liquid. Add the
dried prunes, cherries and apricots to the 7 cups of  liquid. In a
small bowl, combine the reserved 1 cup of liquid and the  sweet potato
flour or cornstarch. Mix thoroughly with a fork until  dissolved. Pour
this mixture back into the saucepan with the liquid  and dried fruits.
Bring to a boil over medium heat, whisking until  the mixture is thick,
about 25 minutes. Remove from the heat and pour  the pudding into a
deep 2-quart serving dish or individual ramekins.  Let cool. To serve,
dust the top with ground cinnamon. Serve the  pudding with Crema. This
recipe yields 6 to 8 servings.  Recipe Source: TOO HOT TAMALES with
Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show #
TH-6359 broadcast  01-15-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  01-17-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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