Mazamorra Negra

Method

Rinse the dried black maize kernels thoroughly under cold water. Place the maize in a large pot with 1.5 litres of water and bring to a boil, then reduce heat and simmer for 2-3 hours until the kernels are completely tender and begin to split, adding salt after the first hour. Strain the cooked maize, reserving the cooking liquid, and pass the kernels through a sieve or food mill to create a smooth puree. Return the puree to the pot with 500ml of the reserved cooking liquid, then add sugar, cinnamon and cloves, stirring constantly over medium heat for 5 minutes. Pour in the milk slowly whilst stirring to prevent lumps, then simmer gently for another 5-10 minutes until the mixture reaches a creamy porridge consistency. Serve hot in bowls, crumbled with fresh cheese and a sprinkle of cinnamon.