Ingredients

• 150 g Purple corn flour
• 750 ml Water
• 50 g Cane sugar
• 1 unit Cinnamon stick
• 3 units Cloves
• 1 tablespoon Fresh lime juice
• 4 fruits Granadilla (sweet passion fruit)
• 4 tablespoons Popped amaranth (kiwicha)
• 4 teaspoons Chancaca syrup

Instructions

1. 1

   In a medium saucepan, mix the purple corn flour with a small amount of cold water to form a smooth paste, avoiding lumps.

2. 2

   Add the remaining water, cane sugar, cinnamon stick, and cloves to the saucepan.

3. 3

   Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.

4. 4

   Reduce heat and simmer for 15-20 minutes, stirring regularly, until the porridge thickens to the desired consistency.

5. 5

   Remove the cinnamon stick and cloves. Stir in the fresh lime juice.

6. 6

   Pour the hot purple corn porridge into four individual bowls.

7. 7

   Halve the granadillas and scoop out the pulp with seeds. Distribute the granadilla pulp over each bowl of porridge.

8. 8

   Sprinkle with popped amaranth (kiwicha) and, if desired, drizzle with a touch of chancaca syrup. Serve immediately.