Api morado (purple api) is made from purple corn. Similar to api blanco (made from while frangollo corn). It is served at breakfast time. It’s thick and hearty and can be served hot or cold. Customarily we accompany any type of api with an empanada or other pastry.
2 cups ground purple corn (also called purple corn flour)
15 cups of water
¼ pineapple, chopped
2 sticks of cinnamon
2 whole cloves
Rind from one orange
Sugar to taste
Purple corn is usually sold dried on the cob, but you can also buy it in kernels or as purple corn flour (see photo). You need ground purple corn or purple corn flour for this recipe. If you use who purple corn, break off the kernels and grind them or blend them in a blender or food processor with or without a little water (depending on your food processor). If you find purple corn flour, super! You just eliminated this step.
Soak the ground purple corn or corn flour in 6 cups of water for 2 hours. Boil the remaining 9 cups of water with the cinnamon and cloves while you do this so the water will take on the flavor of the spices.
If you used corn flour, add the six cups of soaked corn flour to the nine cups of boiled cinnamon water.
If you used ground purple corn, strain the corn from the water, reserving the water and not the corn. Add this purple water to the boiled cinnamon water.
Cook together, stirring constantly until just a little thick. Add the sugar and chopped pineapple and serve. You can also refrigerate and serve it cold. Either way, it’s thick, hearty, healthy and delicious! It’s like drinking a little Andean history.
For more about Bolivia and Bolivian food and recipes, see my website http://www.boliviabella.com/recipes.html
Other posts by Bella:
Empanadas de Queso