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Colada Morada is a drink that is part of Ecuador's gastronomic culture along with t'anta wawa. It is a purple and thick liquid that is prepared with typical fruits of Ecuador, spices and corn flour.
This drink is traditionally consumed on November 2, souls' day or "days of the dead", along with the so-called t'anta wawa (bread usually of non-ordinary flavor and various fillings that has the shape of a doll, hence the name ) which are representations of the dead wrapped in a blanket.
The origin of this drink dates back to pre-Columbian times, where the ancestral peoples related to harvest and planting as synonyms of life and death. Indigenous people from the Ecuadorian mountain range celebrated the rainy season and in turn worshipped their relatives who had died. Being the Colada Morada as a symbol of a happy journey from life to death. For the same reason, they exhumed their dead and shared with them this traditional drink. As a great example in which they celebrated with the colada morada based on the blood of the llamas is the Quitu-Cara culture.
After being colonized by the Spaniards, the tradition was adopted by them and they transformed it into a religious offering, also with their arrival, they brought products like wheat, with this product as a base, they created the t'anta wawa that we now know, and they supplanted the zapallo tortillas cooked in the pot, which was what the Indians commonly ate in this celebration.
Although the tradition is to eat it on the day of the dead, its consumption is usually marketed in the month of October and November.
Ecuadorian Colada MoradaMore traditional recipe using corn flour, in Spanish
Ecuadorian cuisine Maize-based drinks
Colada Morada is a drink that is part of Ecuador's gastronomic culture along with t'anta wawa. It is a purple and thick liquid that is prepared with typical fruits of Ecuador, spices and corn flour.
This drink is traditionally consumed on November 2, souls' day or "days of the dead", along with the so-called t'anta wawa (bread usually of non-ordinary flavor and various fillings that has the shape of a doll, hence the name ) which are representations of the dead wrapped in a blanket.
The origin of this drink dates back to pre-Columbian times, where the ancestral peoples related to harvest and planting as synonyms of life and death. Indigenous people from the Ecuadorian mountain range celebrated the rainy season and in turn worshipped their relatives who had died. Being the Colada Morada as a symbol of a happy journey from life to death. For the same reason, they exhumed their dead and shared with them this traditional drink. As a great example in which they celebrated with the colada morada based on the blood of the llamas is the Quitu-Cara culture.
After being colonized by the Spaniards, the tradition was adopted by them and they transformed it into a religious offering, also with their arrival, they brought products like wheat, with this product as a base, they created the t'anta wawa that we now know, and they supplanted the zapallo tortillas cooked in the pot, which was what the Indians commonly ate in this celebration.
Although the tradition is to eat it on the day of the dead, its consumption is usually marketed in the month of October and November.
Ingredients
Colada Morada is mainly prepared with purple corn flour, which gives it its thick consistency and accentuates the color of the name to that drink. Some people, instead of corn flour, usecorn starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soup ...
, fruits such as naranjilla, pineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centurie ...
, strawberry
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely a ...
, babaco
The babaco (''Vasconcellea'' × ''heilbornii''; syn. ''Carica pentagona''), is a hybrid cultivar in the genus ''Vasconcellea'' from Ecuador. It is a hybrid between '' Vasconcellea cundinamarcensis'' (syn. ''Carica pubescens'', "mountain papaya". ...
, guava
Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava '' Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, ...
, blackberry
The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy of ...
or mortiño (wild blueberry from the Andean paramo). It also carries a number of aromatic herbs and barks, such as cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, brea ...
, clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products ...
s, ishpingo, sweet pepper, orange
Orange most often refers to:
*Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis''
** Orange blossom, its fragrant flower
* Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum ...
leaf, lemongrass, lemon verbena, etc. And to sweeten sugar or panela is used.
See also
*Chicha morada
Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level.
The base ingredient of the drink is corn ''culli'' or ''ckolli'', which is a Peruvian variety of corn known commonly as purple cor ...
* List of Ecuadorian dishes and foods
* List of maize dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed.
Ingredients
Corn can be processed into an intermediate form to be cooked furt ...
*
References
{{ReflistExternal links
Ecuadorian Colada Morada
Ecuadorian cuisine Maize-based drinks