Bolivian Api Morado - Andes Recipe

Step into the heart of the Andes with a warm, comforting mug of Bolivian Api Morado! This isn't just any drink; it's a vibrant purple elixir, deeply woven into the cultural fabric of Bolivia. For centuries, Api Morado has been a staple in homes, a symbol of tradition, and a cherished part of celebrations and daily life. Imagine a cold morning in the highlands, and the inviting aroma of sweet spices and fruits wafting through the air – that's the magic of Api. Often served with buñuelos (fried dough fritters) or pasteles (fried cheese pastries), this rich, thick corn-based beverage is an experience for all your senses. If you're looking for authentic drink recipes that transport you to another world, or simply want to explore unique corn recipes, you've found your next culinary adventure. We're about to dive into an easy-to-follow guide to making this incredible food api, uncovering the simple yet powerful ingredients that bring this Andean delight to life. Get ready to add a splash of Bolivian tradition to your kitchen!

Ingredients

• Ingredients:
• 1 cup dried purple corn (maíz morado), rinsed
• 8 cups water (plus more if needed)
• 1 cinnamon stick (about 3-4 inches)
• 4-5 whole cloves
• 2 star anise pods (optional, for extra aroma)
• 1 large apple, cored and diced (peel on or off, your choice)
• 1 cup mixed berries (strawberries, blueberries, raspberries – fresh or frozen)
• ½ cup dried apricots, roughly chopped (or other dried fruit like prunes)
• ½ cup granulated sugar (or to taste)
• ¼ cup cornstarch (maicena)
• ¼ cup cold water (for mixing cornstarch)
• Juice of 1 lime (or to taste, for brightness)

Directions

1. Boil the Purple Corn and Spices
   1. In a large pot, combine the rinsed purple corn, 8 cups of water, cinnamon stick, whole cloves, and star anise (if using).
   2. Bring the mixture to a rolling boil over medium-high heat.
   3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. The water should take on a deep purple color, and the corn should be tender.
2. Add Fruits and Simmer
   1. Add the diced apple, mixed berries, and chopped dried apricots to the pot.
   2. Continue to simmer for another 10-15 minutes, or until the fruits are soft and have released their flavors into the liquid.
   3. Carefully strain the entire mixture through a fine-mesh sieve into another large pot or heatproof bowl. Press down on the solids with a spoon or ladle to extract as much liquid and flavor as possible. Discard the solids.
3. Thicken with Corn Flour
   1. Return the strained purple liquid to the pot.
   2. Add the granulated sugar to the liquid and stir until it dissolves completely. Taste and adjust sweetness if desired.
   3. In a small bowl, whisk together the ¼ cup cornstarch with ¼ cup cold water until a smooth slurry forms. Make sure there are no lumps!
   4. Gradually pour the cornstarch slurry into the simmering purple liquid, stirring constantly to prevent lumps.
   5. Continue to stir over medium heat for 3-5 minutes, or until the Api begins to thicken to your desired consistency. It should be thick enough to coat the back of a spoon, similar to a thin pudding or a thick gravy.
4. Let the Drink Cool and Serve
   1. Remove the pot from the heat.
   2. Stir in the fresh lime juice. This adds a wonderful brightness and balances the sweetness.
   3. Pour the Api Morado into mugs or heatproof glasses.
   4. Serve hot, traditionally alongside buñuelos or pasteles. Enjoy your homemade taste of Bolivia!