Welcome to the Bananas.org forums.
You're currently viewing our message boards as a guest which gives you limited access to participate in discussions and access our other features such as our wiki and photo gallery. By joining our community, you'll have access to post topics, communicate privately with other members (PM), respond to polls, upload photos, and access many other special features. Registration is fast and simple, so please join our community today!
If you have any problems with the registration process or your account login, please contact us.
|Register||Photo Gallery||Classifieds||Wiki||Chat||Map||Search||Today's Posts||Mark Forums Read|
|Other Recipes This forum is for recipes for foods we make from our gardens, from plants aside from bananas (banana recipes are here). Preserves, pies, quiches, cakes, dried fruits, wines, beers, and other recipes from foods made from bounty from your garden belong in this forum. Share your most prized secret recipes for others to enjoy!|
|Members currently in the chatroom: 0|
The most chatters online in one day was 17, 09-06-2009.
No one is currently using the chat.
|Email this Page|
|12-13-2008, 10:17 AM||#1 (permalink)|
Colada Morada is an Ecuadorian traditional fruit compote, normally made in late October and early November for the day of the dead (it is one of the traditional dishes shared with your dead relatives.) The accompaniment to it is called a Bread Baby, basically a cheese-filled sweet bread shaped like a swaddled child. Kind of creepy, but very very tasty.
Some of the ingredients will be difficult to source outside of Ecuador, so I have provided acceptable substitutes in brackets behind them. Each of the ingredients are pictured above.
Ingredients for about 1 gallon
1. 1 Babaco, ripe (this may be omitted but will impair setting)
2. 6-8 Large Guavas of any type
3. 6-8 Naranjilla (optional, or substitute bitter citrus)
4. 12 Small Maracuya or 6 Large ones (other passionfruit)
5. 2 Lb Strawberries
6. 2 Lb Mora (blackberries or black raspberries)
7. 1/2 Lb Morti˝os (blueberries)
8. 1 Large Pineapple or 2 Small ones
9. 3 Lbs Medium Panela (3 Lbs brown sugar, Demerrera)
11. Pimiento de Olor (black pepper)
12. Ishpingo (can be omitted or substitute more cinnamon bark)
13. Cinnamon Bark
14. Star Anise
15. 1 Lb Blue Cornflour, Fine (other cornflour, fine milled)
16. Arrayan (a type of Myrtle)
17. Yierba Luisa (aka Lemongrass)
18. Orange Leaves
19. Cedron (Lemon verbena)
20. Sanguarachi (Red Amaranth)
A strainer of fairly fine mesh
A large (ie more than 1 gal) pot
A smaller (ie less than 1 gal) pot
A large wooden spoom
A sharp knife or two
1. Put the herbs (items 16-20) in the smaller pot, cover them with water, and set them over medium heat until they have boiled for about 20 minutes.
2. Clean all of the fruit. Peel the guavas, pineapple, and babaco. Remove stems from the Naranjilla, Morti˝os, Moras, and Strawberries.
3. Blender each of the fruits, separately, using the herb water to liquify the juices a bit. Strain each juice to remove seeds and skins. Add the liquids to the large pot. Don't blender the strawberries, slice them in to chunks.
4. Place the large pot on the stove over low heat. Drop in the sugar block (or if you're using milled sugar, gradually stir it in) and stir until it's all dissolved. Throw the spices (items 10-14) in. If you have leftover herb water, throw that in too.
5. Once the sugar is fully dissolved, take about half of the mixture out of the big pot, and stir in the cornflour until the mixture is homogenous. Return this to the big pot and stir some more, until the whole thing starts to set (the way jam would.)
6. Depending on your personal tastes, you can take the spices out at this point, or leave them in. People who like a spicier colada leave them.
Colada is normally served hot with fresh bread babies, but is just as good cold on fruit salads with yogurt, or as a cold beverage.
Are you a banana plant enthusiast? Then we hope you will join the community. You will gain access to post, create threads, private message, upload images, join groups and more.
|12-22-2008, 04:44 PM||#2 (permalink)|
The causasian Asian!
Re: Colada Morada
Looks like some potent stuff. It seems to be missing rum.
|12-22-2008, 05:46 PM||#3 (permalink)|
Re: Colada Morada
Actually, it's absolute killer with the local demerrera rum, or with peach-flavoured aguardiente, or with Fundador sherry brandy. Doesn't go too well with amaretto, at least not to my taste, but my dad swears by it.