Majarete is a traditional dessert from Cuba, made primarily from cornmeal, sugar, and coconut milk. It has a creamy texture and a slightly sweet flavor, often enjoyed as a snack or a treat. The dish typically showcases the rich culinary heritage of the region, combining simple ingredients to create a deliciously satisfying experience

Cooking, Desserts

Cooking, Desserts

Dairy products
Milk
Preparation Time:
45
Note:
Majarete is a traditional Cuban dessert with references tracing back to the colonial era. It was once common to enjoy it during Holy Week or at year-end celebrations, times when a lot of tender corn was grated for family meals. The juice released from the cobs, which can be obtained when the grated corn settles, is rich in starch. This is why it sets well when cooked, making it ideal for preparing atol or majarete. In some regions of the Caribbean, majarete is made with coconut, cloves, or other ingredients. However, here we present the traditional Cuban recipe.
Ingredients:
2 pounds of ground corn 1 cup of sugar 1 cup of milk cinnamon sticks
Instructions:

The ears of tender corn are grated or the sweet corn kernels are ground. Then, they are passed through a very fine strainer or squeezed in a cheesecloth to extract all the juice and separate the chaff or pulp from the kernels. Don't throw away the excess pulp; it can be used to make fritters, which turn out delicious, yellow, and crispy.

Pour the juice extracted from the ground corn into a saucepan and add the cinnamon, sugar, and milk. Cook it all over low heat until it begins to boil. Start stirring gently to prevent the mixture from overflowing. It should gradually thicken until it reaches the consistency of a custard.

Serve it in glass molds. Dust it with cinnamon and let it cool. Refrigerate it and serve as dessert or as a snack.

Enjoy your meal!

Rations:
8
Dairy products
Milk