Skip to main content

Purple Corn and Api Morado #EattheWorld


It's hard to believe that we are inching our way towards the end of summer. Our younger son has already gone back to school and our older son is getting ready to head off to college. Yikes! Welcome to the August installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge


This month, we are sharing Native American recipes. Here's the #EattheWorld line-up...


Back in 2010, I went with a 'How the Other Half' eats for our Thanksgiving theme. I made and served...

Wild Sage Bread, Pueblo (New Mexico)
Corn Soup with Venison, Oneida (New York)
Baked Pumpkin, Ojibwa (Ottawa, Canada)
Cornbread-Stuffed Pheasant and Duck with Blackberry Sauce, Cherokee (Texas)
Marinated Quail, Comanche (Texas)
Wild Rice, Passamaquoddy (Maine)
Wilted Dandelion Greens, Cree (Quebec, Canada)
Berry-Cornmeal Cobbler, Abenaki (Maine)
Fresh Herbal Tea, Modoc (California)

I have linked to the ones that I actually posted to my blog though this was in my early blogging days and these posts are in desperate need of an update. Yikes! I did consider redoing one of those for this event, but decided to go a different route.

Since corn is one of the quintessential Native American crops, being a staple of indigenous peoples from South America to the Great Lakes, I wanted to make something with corn. And not just any corn, but a purple corn from Peru. If you have been following my blog for a little while, you might remember when I used the purple corn to make Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas. This is a delicious drink made with purple corn!

Ingredients

  • 6 to 8 cups water
  • 1/2 cup purple corn powder
  • one organic pineapple
  • 2 cinnamon sticks
  • 1 Tablespoon whole cloves
  • 2 whole star anise
  • 1 organic lime, juiced
  • 1/3 cup maple syrup
  • Also needed: ice for serving, wedges of organic lime or lemons for serving

Procedure

Gently scrub your pineapple and slice off the skin in thick strips. Cut the pineapple meat into cubes and set aside.

Add the water and purple corn powder to a pot and bring to a simmer. Whisk until the purple corn powder is completely combined. Stir in the pineapple skins, pineapple cubes, cinnamon sticks, cloves, and star anise. Bring to boil then reduce heat to a simmer. Let cook for 35 to 40 minutes.

Let cool for 10 minutes. Strain out the fruit and spices. Stir in the maple syrup and juice from the lime. Let the drink cool to room temperature, then store in the fridge to cool completely. Give it a stir before pouring. Serve over ice with a wedge of lime or lemon squeezed into the drink. Enjoy!

Comments

  1. That is a very interesting drink. I'm trying to wrap my head around it. Guess I'll have to find some of that purple corn powder so I can try it.

    ReplyDelete
  2. Your drink sounds fascinating and I love your themed thanksgiving from 2010!

    ReplyDelete
  3. The drink looks amazing and the corn powder is interesting to make me try some of it. Lovely!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh