Kaguyjy (Mazamorra)
Kaguyjy, also known as Mazamorra, is a traditional and comforting Paraguayan pudding made from ground corn (locro corn), sugar, and often milk or honey. It's a simple yet satisfying dessert with a history rooted in resourcefulness during times of scarcity.
🧂 Ingredients
- 1 cup Ground corn (locro corn)(or fine cornmeal)
- 4 cups Water
- 0.5 cup Sugar(or to taste)
- 1 cup Milk(optional, for creamier texture)
- 2 tbsp Honey(optional, for sweetness)
- 1 strip Orange peel(optional, for flavor)
- 0.5 tsp Vanilla extract(optional, for flavor)
👨🍳 Instructions
- 1
In a medium saucepan, combine the ground corn (or cornmeal) with the water. If using orange peel, add it now.
💡 Tip: Ensure the cornmeal is finely ground for a smoother texture. - 2
Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.
💡 Tip: Constant stirring is key to achieving a smooth pudding. - 3
Reduce the heat to low and simmer, stirring frequently, for about 30-40 minutes, or until the cornmeal is tender and the mixture has thickened to a pudding-like consistency.
⏱️ 40 minutes💡 Tip: The pudding should be thick but still pourable. - 4
Stir in the sugar, milk (if using), honey (if using), and vanilla extract (if using). Cook for another 5 minutes, stirring until the sugar is dissolved and the pudding is heated through.
⏱️ 5 minutes - 5
Remove the orange peel (if used). Pour the Kaguyjy into individual serving bowls.
💡 Tip: Serve warm or chilled. - 6
Serve plain or with a sprinkle of cinnamon on top, if desired.
💡 Tip: Some variations include a dollop of sweetened condensed milk.
💡 Pro Tips
- ✓The type of cornmeal used will affect the final texture. Finer grinds result in a smoother pudding.
- ✓Adjust the amount of sugar to your personal preference.
- ✓Kaguyjy can be made ahead of time and stored in the refrigerator for up to 3 days.
🔄 Variations
- Add a pinch of salt to enhance the flavors.
- Some recipes include a tablespoon of butter for added richness.