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Api Api
Api Api is a traditional Bolivian drink, particularly popular in the eastern regions like Santa Cruz. It's a sweet, thick, and often slightly tart beverage made from a base of corn (usually purple corn, but white corn can also be used), flavored with spices, and sometimes served with a side of 'buñuelos' (fried dough fritters).
ð§ ææ
- 2 cups Purple corn kernels(dried, or 4 cups fresh/frozen)
- 8 cups Water
- 2 Cinnamon sticks
- 4-6 Cloves
- 1 Star anise
- 1 cup Sugar(or to taste)
- 1 strip Lemon zest(from 1 lemon)
- 1 strip Orange zest(from 1 orange)
ðšâð³ äœãæ¹
- 1
If using dried purple corn, rinse it thoroughly. If using fresh or frozen, rinse as well.
- 2
In a large pot, combine the corn, 8 cups of water, cinnamon sticks, cloves, and star anise.
- 3
Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes, or until the corn is very tender and has released its color.
- 4
Remove the cinnamon sticks, cloves, and star anise. Add the lemon and orange zest.
- 5
Using an immersion blender or a regular blender (in batches), blend the mixture until smooth and creamy. For a very smooth texture, you can strain it through a fine-mesh sieve, but this is optional.
- 6
Return the blended mixture to the pot. Stir in the sugar and heat gently until the sugar is dissolved and the api is heated through. Do not boil.
- 7
Serve hot. Api Api is traditionally served with buñuelos (fried dough fritters) or a piece of cheese.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add a small piece of dried pineapple to the simmering liquid.
- âAdjust the sugar to your preference. Some people like it sweeter than others.
- âIf the api is too thick, add a little more hot water until it reaches your desired consistency.
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- Use white corn for a lighter colored api, though the flavor profile will be slightly different.
- Add a splash of rum for an adult version.
- Serve chilled as a refreshing summer drink.