Purple colada recipe for 30 people

The colada morada is a special preparation that is made to share, either with family, friends or neighbors. The good thing is that with little flour it is possible to obtain a good amount that can serve 30 or more people.

It is a drink that is specially prepared for the Ecuadorian celebration of the Dead, on November 2, but which is prepared several days before so that it can be distributed among everyone we know. Now it is feasible to get it by glasses or liters in different hotels, restaurants and cafeterias.

Ingredients for the purple wash

– purple flour

It is obtained from the dark purple variety of corn grown mainly in the Andes Mountains of Peru and Bolivia.

– Aromatic herbs

The infusion is made from a combination of aromatic herbs, such as lemon verbena, lemon verbena, myrtle, orange leaf. This boiling unites with the raspadura or panela, which is the base to compose the colada.

– Spices

Among the spices are used cinnamon, cloves, sweet pepper, ishpingo (called Amazon cinnamon).

– Fruits that carry the purple wash

For the preparation, a combination of fruit juices and also chopped. The fruits in juice are: blackberry, guava and naranjilla; also, but chopped add pineapple, babaco, strawberries, and use whole mortiño, plums and raisins.

Purple colada recipe

Ingredients

• 1 kg of purple flour
• 2 pineapples
• ½ kg of mortiños
• ½ kg. of blackberries
• ¼ kg of strawberries
• ½ babaco
• 10 little oranges
• 5 guavas
• 1 cup of raisins
• cinnamon stick
• Clove
• Sweet pepper
• Orange leaves, lemon verbena, ishpingo, lemon verbena, ataco and myrtle
• 500 gr. of sugar or 1 brown sugar

Preparation

First, it is necessary to first sift the purple cornmeal well using a fine sieve.

Then put this flour to stir in 1 liter of warm water, avoiding lumps.

Cook the mortiños, blackberries, guavas and naranjillas in two liters of water, blend and pass through a strainer.

Separately cook in two liters of water the brown sugar or sugar, the spices, aromatic herbs and the pineapple peels. When it has boiled, pass through a strainer and combine with the mixture of blackberry and naranjilla juices.

Put in a large pot on the fire and add the cornmeal dissolved in the liquid. You have to stir constantly to allow the flour to cook and not stick to the bottom of the pot.

Chop the pineapple, raisins and strawberries and add them to cook inside the laundry. Do not let it boil for more than 10 minutes while the preparation thickens, but do not allow the chopped fruit to be overcooked. Serve hot.

Tricks to prepare the colada morada

The flour is sifted dry to remove the bran and allow the laundry to turn out smooth at the end.

Then the flour is soaked for a few hours or the night before. The next day when it is going to be used it is sifted again in a fine sieve, at least four times.

The raspadura or panela is dissolved in the water that must boil with the aromatic herbs and spices. Remember to sift it to remove the weeds.

Wash the pineapples, peel and use those shells to soak them for at least one night, which It will give the characteristic sourness to the laundry.

The day you have to do the laundry, in a large pot, because remember that it is customary to toast family, friends and neighbors, you must mix the liquids (juices, water with rasps and herbs, water sifted from the pineapple peels) with the purple flour, and there, move and move to prevent the mixture from sticking to the bottom of the pot. When it starts to cook, you should add the plums, strawberry pieces, peach, mortiños, raisins, and chopped pineapple. (YO)