Guest guest Posted February 16, 2004 Report Share Posted February 16, 2004 Hi to all, my name is Charley. You can see my profile under chasburf2000. The pic is a little dated---I shave my head nowadays and have a moustache that comes an goes. I am quite familiar with many different hispanic cultures because they are all represented here in Houston. The recipe that I want to share would probably be considered a dessert. It's called Mazamorra de Platano Maduro and it comes from the coastal region of Colombia. Take 6 to 8 very ripe plantain bananas (Platanos machos)---you have to wait until they are almost black. Peel, remove any strings, and on bigger ones you may need to remove the pith which can be a little 'woody' sometimes. Cut cross-wise into one-inch pieces and put in a pot. Throw in a big fist-full(up to a half cup) of dry rice and a piece of cinnamon stick. Add water to just cover, bring to a boil, and simmer until the plantain pieces change from their raw peach color to bright yellow and begin to disintegrate (approx. 20 minutes or so). Remove the cinnamon stick and make into a puree with an old-fashioned potato masher. You could use a blender or food processor but the texture won't be the same. Add a can of evaporated milk, a can of coconut milk(leche de coco), and a can of cream of coconut(crema de coco). Reheat and it's ready. Good hot or cold. It can be addictive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 hi, charley-- welcome to the group, and thanks for the recipe! sounds delicious!! melody http://www.melodysmusic.net Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 Warm welcome to the list, Charley. Thank you for sharing this wonderful regional recipe. It sounds like it could definately be addictive! ~ pt ~ One soul in the immensity of its intelligence, is greater and more excellent than the whole world. The ocean is but the drop of a bucket to it, and the heavens but a center, the sun obscurity, and all ages but as one day. ~ Thomas Traherne, 'Centuries' ~~~*~~~*~~~*~~~*~~~*~~~~~~~> , " Charles Burford " <chasb@s...> wrote: > Hi to all, my name is Charley. You can see my profile under > chasburf2000. > It's called Mazamorra de Platano Maduro and > it comes from the coastal region of Colombia. .. Good hot or cold. It can be addictive. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 hi charley, welcome to the group. thanks for your intro and for posting this recipe. it sounds really interesting. does it turn out like a soup? are you a native houstonian? seems like another new member who joined last week was from houston too. great to have another texan on board. susie --- Charles Burford <chasb wrote: > Hi to all, my name is Charley. You can see my > profile under > chasburf2000. Finance: Get your refund fast by filing online. http://taxes./filing.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2004 Report Share Posted February 17, 2004 Hi Susie, I wasn't born in Texas but I've been in Houston for 28 years. I was born and raised in the northern panhandle of West Virginia not far from Pittsburg, Pa.(Johnny Appleseed country!). I started becoming interested in natural foods, vegetarianism, herbs,and yoga while attending West Virginia University in 1971 (Hippy Days!!).You can make the Mazamorra as soupy or as thick as you like. Until you know what you like best make it on the thick side and just add a little milk or soy milk to thin it. You can't make it bad...it's great no matter how it comes out unless you walk away from the stove and burn it after the milk is added.(voice of experience!?) To be honest you don't even have to reheat it after adding the last ingredients but it helps blend the flavors. It smells good, tastes great, and is easy to make. Es el oro autentico de Colombia!! , " artichoke72x " <artichoke72x> wrote: > hi charley, > welcome to the group. thanks for your intro and for > posting this recipe. it sounds really interesting. > does it turn out like a soup? > are you a native houstonian? seems like another new > member who joined last week was from houston too. > great to have another texan on board. > susie > > --- Charles Burford <chasb@s...> wrote: > > Hi to all, my name is Charley. You can see my > > profile under > > chasburf2000. > > > > Finance: Get your refund fast by filing online. > http://taxes./filing.html Quote Link to comment Share on other sites More sharing options...
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