Global Flavors :

Colada Morada
& Guagas de Pan

Colada Morada Ingredients:
1 pound blackberries
1 pound blueberries
10 cloves
10 allspice (sweet pepper balls)
6 cinnamon sticks
4 orange leaves
12 ounces maicena (corn starch)
1/2 pineapples, diced
15 strawberries, halved
1 ½ cup sugar

Traditional recipe requires the following Ecuadorian spices and fruits, which may be difficult to get. If not available, you can omit them. The result won’t be the traditionally “authentic” colada, but it still tastes good:
4 branches of lemon grass
1 branch of lemon verbena
3 naranjillas
1/2 babaco, quartered
10 arrayan leaves
1 ishpingo (Ecuadorian spice)

Colada Morada Directions:
Put strawberries, the pineapple and babaco pieces in a pot, adding water until they are covered. Add 1/2 cup of sugar and boil until soft. Set aside.

Boil blueberries (without water), liquefy and press through sieve.

Boil blackberries and naranjillas separately, adding a little water until covered. Liquefy or mash and press the berries through a sieve.

In another pot, add 2 l of water followed by the spices (ishpingo, cinnamon, cloves, allspice lemon grass and lemon verbena, orange leaves and arayan), boil and let stand for another 5 min. Take out the leaves by straining the water.

Pour herbal water and berry juices into a big pot.

Dissolve corn starch in some cold water and add it to the herbal water, bring to a boil.

Add a cup of sugar and add the strawberries, the pineapple and babaco pieces. Add sugar to your taste (some prefer it sweeter, other less so).

Serve in a mug mixed with the fruit pieces. May be served warm or cold, together with guaguas de pan.

(Recipe from Martha Guerra)

Guagas de Pan Ingredients
3 pounds of flour
6 eggs
1 pound butter
4 ounces yeast
4 ounces sugar
1 ounce salt
½ l. warm milk

Guagas de Pan Directions
Combine warm milk, yeast and 2 tbsp sugar in bowl and let stand until mixture is foamy and yeast is dissolved, about 10 minutes.

On the table, mix flour and salt, add 6 eggs and the previous yeast mixture, kneading with hands.

Add the butter and continue kneading until the dough no longer sticks to the table.

Cover, and let stand for approximately 15 minutes

Form balls, and shape them into little figures

Bake in oven for approx. 25 min, at 170 C.

Eat together with Colada Morada!

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