Api Morado, Bolivian Breakfast Food

Serves 8

Ingredients:

Instructions:

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