Dominican Mazamorra
- Prep 5 min
- Total 20 min
- Ingredientes 3
- Porciones 4
La kabocha es una calabaza de invierno muy parecida al zapallo y al calabacín. La principal diferencia, además de su apariencia, es que no absorbe tanto líquido y permanece más seca. Esto la hace ideal para guisos y purés.
Los dominicanos usan un tipo de kabocha llamada auyama. Esta calabaza es muy querida en la República Dominicana y se la utiliza en muchas recetas desde sopas hasta guisos; cocidas con frijoles y carnes, o simplemente hervidas o preparadas como puré. Cuando se hace puré, se la conoce como “mazamorra”.
Melissa Bailey
Actualizada Sep 23, 2015
Ingredientes
- 1 lb de kabocha, pelada y cortada en cubitos
- Sal a gusto
- 1 cucharada de aceite de oliva
Instrucciones
-
1Hierve una olla con agua.
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2Agrega la sal y cocina la kabocha hasta que esté tierna, durante unos 15 minutos.
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3Cuela la calabaza y písala con un tenedor. Prepara un puré a tu gusto.
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4Condimenta con aceite de oliva, mezcla bien y agrega más sal si lo deseas. Sirve.
Consejos de expertos
-
consejo 1
Para lograr un sabor más auténtico, sirve con cebollas rojas encurtidas.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
La kabocha es una calabaza de invierno muy parecida al zapallo y al calabacín. La principal diferencia, además de su apariencia, es que no absorbe tanto líquido y permanece más seca. Esto la hace ideal para guisos y purés. Los dominicanos usan un tipo de kabocha llamada auyama. Esta calabaza es muy querida en la República Dominicana y se la utiliza en muchas recetas desde sopas hasta guisos; cocidas con frijoles y carnes, o simplemente hervidas o preparadas como puré. Cuando se hace puré, se la conoce como “mazamorra”.
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