BOLIVIAN API

And I say Bolivian, although it seems that it is also typical in Peru and Argentina. Somehow it reminds me of something like Canarian chocolate or gofio. 

Ingredients for about 3 large cups: 

2 cups of ground purple corn 

15 cups of water 

2 cinnamon sticks 

2 cloves 

¼ piece of orange with your skin and everything 

A few drops of lemon juice Sugar to taste Process: 

Soak and mix the purple corn in the 5 cups of cold water for two hours, to avoid lumps when doing so. 

Boil the remaining water with cinnamon and cloves. 

Slowly pour the soaked corn and add it to the water with cinnamon, stirring constantly for about 20 minutes over medium-low heat.

 Once thickened, sweeten it to taste. 

The source of the recipe is as follows: 

https://www.youtube.com/watch?v=cYpjpnqvfno 

https://www.youtube.com/watch?v=4IYBc-5rntk 

I bought the purple cornmeal in the 24h Victor Store (Calle virrey morcillo 29, Villarrobledo), in Madrid I imagine they will have it in many stores or international food Departments. 

It is usually taken hot, but I prefer it cold.