A food from my childhood that I loved and have not eaten for many years is called mazamorra, traditional in my country and with variations in each region.
I loved to help my mother prepare it and we would eat it hot at dinner. It is very easy to prepare and has very few ingredients, the most important of which was the tender corn that my mother obtained from husked corn cobs, which was my favourite thing to do.
My mother had an incredible skill to choose the cobs, after shelling them she put them in a blender with a little milk, another essential ingredient, the next step is to drain and re-liquefy the residue of the corn, the step is repeated and what is no longer liquefiable my mother put it aside and with this she made cachapas.
Then she would pour all the corn already liquefied and strained into a pot where almost all the rest of the ingredients were, milk, sugar, small pieces of cinnamon, half a teaspoon of salt.
He cooked it over medium heat stirring it constantly until the mixture boiled and thickened, then he added 1 tablespoon of cornstarch, also called cornstarch in this country, dissolved in half a cup of water, this was optional, sometimes there was none and it was not added, and finally a spoonful of vanilla.
When the desired consistency was achieved, he would take it off the heat and when it was lukewarm, he would serve it in individual containers sprinkled with cinnamon powder.
It was the magic moment when, like Popeye eating spinach, we would fill ourselves with energy by swallowing this food.
There was hardly ever any left over because we would repeat until we were full.
If there was any left over I would put it in the fridge and it would serve as breakfast.