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Ecuadorian Colada Morada

Name: Ecuadorian Colada Morada
Prep time: 45 min
Total time: 1 h 30 min
Yield: 15
Cuisine: Latin American
Ingredients: 5 liters of water, with 1 additional liter saved separately; 1 bunch of herbs: orange, myrtle and lemon verbena leaves; 14 ozs lulo or naranjilla fruit pulp; 2 cups blackberries; 2 cups raspberries; 1 cup purple or black corn flour; 6 cinnamon sticks; 5 cloves; 3 bay leaves; 12 ozs grated panela or brown sugar; 2 cups diced pineapple; 2 cups sliced strawberries, to garnish

Prep 45 min
Total 1 hr 30 min
Ingredients 12
Servings 15

In Ecuador, the Day of the Dead holiday is celebrated with colada morada, accompanied by delicious, spongy guaguas de pan. Colada morada is the traditional drink of Ecuador and dates back to pre-Hispanic times. During the Day of the Dead, it is immensely popular throughout the country. The various residents of Ecuador travel to the cemetery on this day and visit their deceased relatives, believing that they can still communicate with each other. The natives bring along food and drink, such as this colada morada, to the cemetery as they believe that death is transformational and not the complete disappearance of a person. The families also take pride in decorating the tombs as they reconnect with their ancestors. Thanks to this wonderful tradition, we can enjoy this refreshing drink-a rica blend of fruits, herbs, and spices.

Ingredients

5 liters of water, with 1 additional liter saved separately
1 bunch of herbs: orange, myrtle and lemon verbena leaves
14 ozs lulo or naranjilla fruit pulp
2 cups blackberries
2 cups raspberries
1 cup purple or black corn flour
6 cinnamon sticks
5 cloves
3 bay leaves
12 ozs grated panela or brown sugar
2 cups diced pineapple
2 cups sliced strawberries, to garnish

Directions

1

Fill a large pot with five liters of water and add the herbs, cinnamon, cloves and bay leaves. Cook for 15 minutes and incorporate the lulo fruit. When the fruit is soft, process it and reserve the juice.
2

Repeat the blending process for the blackberries and raspberries (together), this time adding a little water before puréeing.
3

In a pitcher, pour the remaining liter of water. Then sift the flour into the water to help dissolve, while removing any impurities. Set aside.
4

Next, take the herb-infused water and filter with a strainer. Return the strained water to the pot and add the dissolved flour, berry and lulo juice, as well as the brown sugar.
5

Return the mixture to a boil, and incorporate the diced pineapple. Cook for 30 minutes while constantly stirring. When ready, remove from heat and let cool. To serve, blend with ice in a food processor or blender and serve garnished with a few strawberry slices.

Frozen fruit pulp (for making juice) will also work well in place of fresh fruit.

No nutrition information available for this recipe

In Ecuador, the Day of the Dead holiday is celebrated with colada morada, accompanied by delicious, spongy guaguas de pan. Colada morada is the traditional drink of Ecuador and dates back to pre-Hispanic times. During the Day of the Dead, it is immensely popular throughout the country. The various residents of Ecuador travel to the cemetery on this day and visit their deceased relatives, believing that they can still communicate with each other. The natives bring along food and drink, such as this colada morada, to the cemetery as they believe that death is transformational and not the complete disappearance of a person. The families also take pride in decorating the tombs as they reconnect with their ancestors. Thanks to this wonderful tradition, we can enjoy this refreshing drink-a rica blend of fruits, herbs, and spices.