Ingredients
- 200 g black corn flour
- 300 g blackberries
- 200 g mortiño berries or blueberries
- 2 naranjilla fruits
- 200 g pineapple, diced
- 1 cinnamon stick
- 4 cloves
- 3 orange tree leaves
- 150 g panela
- 1.5 liters water
- Strawberries and babaco to serve
Step-by-step
Using a different robot? Switch it here:
- Put the blackberries, mortiño and naranjilla in the mixing bowl with 300 g water and blend 30 sec/speed 8, strain and set aside.
- Put the rest of the water, cinnamon, cloves, orange leaves and panela in the mixing bowl and cook 15 min/100°C/speed 1.
- Remove the spices, add the strained fruit juice and pineapple and cook 10 min/100°C/speed 1.
- Dissolve the black corn flour in a bit of cold water and add it through the lid opening.
- Cook 20 min/95°C/reverse/speed 2 until thickened without lumps.
- Serve hot with pieces of strawberry and babaco.
Tips
- Dissolve the flour well to avoid lumps in the colada.
- Serve with bread guaguas, as is traditional.
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