We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
“Pan con Chicharron”
Pan con chicharron is a pork belly sandwich, full of textures and flavors!
¿En otro idioma? – Different lang?
Mazamorra Morada
“Mazamorra Morada” is one of those desserts that everyone loves, in Peru, there are some traditional desserts that everyone has tried, Mazamorra Morada is one of them. Sweet, with a great texture and full of flavors, this dessert has many aromatics on it, but the main ingredient is the “Maíz Morado”
This kind of Purple/Black corn provides color and flavor to this dessert and this dessert is really similar to a “Chicha Morada”.
Usually served cold, and on parties, this dessert can be perfect for your next pot luck.
Where can I get “Maíz Morado?
There are several places online to get it, Amazon is one of them, I suggest you to get buy it here
What is does “Mazamorra” means?
There is not an actual translation to it, it is more like a name, I would call it a Porridge
Can this be stored?
Yes, it can last up to 4 days on the fridge.
"Mazamorra Morada"
Ingredients
- 1.5 lt "Purple Corn Juice"
- 1 cup Potato Starch
- 1 cup Sweet potato starch optional
- 2.5 cups diced Pineapple
- 2.5 cups dried Prunes
- 2 cups dried apricots
- 1 cup White Sugar (to taste)
- 1 tsp Sea Salt
- 1 Lime Juiced
- Ceylon Cinnamon Powder
Instructions
Purple Corn "Juice"
- 1 lb of "Maiz Morado", 3 lt of water, 5 Sticks of Ceylon Cinnamon, 5 Cloves, 3 Star Anise, Zest(grated) and juice of 3 oranges, 1 pineapple (whole in chunks), 5 apples diced. Bring to a boil then simmer for 1 hour, strain and reserve.
Mazamorra
- Add the purple corn juice, dilute starches in some water add into the juice, add sugar, salt and bring to a boil.
- Add prunes, pineapple, and dried apricots, simmer let it cook for 2 minutes, turn off the stove and let it cool. Serve with cinnamon powder on top.
Notes
- "The Purple corn juice" is the same recipe for a Chicha Morada
- You can eat it hot or cold, this dessert it is kind of a porridge
- It will get thick when it gets cold and you could use cornstarch instead of potato starch but the texture will be completly different
- Ceylon Cinnamon is also know as "Mexican cinnamon"
Making this dessert brings back some good old memories, this dessert was probably made in every single birthday of my childhood, crazy right?
Let the “Chicha Morada” boil, then simmer, once itis done, strain, you add more water and boil it again to get more “Chicha Morada”
I love the texture of “Mazamorra Morada” it is so good!
The perfect dessert for your next Potluck, a Peruvian dessert you must try!
What do you think about this recipe? coment below!
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