Preparation

Purple corn has been cultivated in Peru for thousands of years and is traditionally used to make the beloved drink chicha morada. This breakfast porridge transforms that tradition into a nutritious morning meal, enhanced with lucuma—a Peruvian fruit with a maple-like sweetness that's packed with nutrients.

Cook the Porridge Base

1. If using whole purple corn kernels, pulse them in a food processor to break them down slightly (or use purple corn flour).
2. In a large pot, combine corn, water, cinnamon stick, and cloves.
3. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
4. If using corn kernels, strain the liquid and discard solids, keeping the vibrant purple liquid. If using flour, leave as is.
5. Return liquid to pot and stir in sugar or honey.
6. Simmer for another 10 minutes until slightly thickened.
7. Stir in coconut milk and chia seeds.
8. Cook for 5 more minutes, stirring frequently until the porridge reaches desired consistency.

Serve and Garnish

1. Remove cinnamon stick and cloves if still present.
2. Divide porridge among bowls.
3. Sprinkle lucuma powder generously over each serving.
4. Top with pineapple chunks, toasted coconut, and fresh diced mango.
5. Serve warm, stirring the lucuma powder into the porridge before eating.

Notes

If you can't find purple corn, you can substitute with regular cornmeal and add a handful of fresh blueberries while cooking for color and antioxidants. The result won't be quite as dramatic, but still delicious and nutritious.