Make Mazamorra (Dominican auyama mash) and enjoy this marvelous dish that can very well make your breakfast a unique one.
By- Last reviewed . Published Aug 27, 2005
Why we ❤️ it
Mazamorra was a mainstay at our home, so this is one that is very close to my mom's recipe. She was a diabetic, and auyama (West Indian pumpkin) has always been one vegetable recommended to people who follow a low-carb diet.
Mazamorra is not the universal name it is known as in the Dominican Republic. It's a regional name, and it's how we knew it in La Linea. In the rest of the country it is simply puré de auyama (pumpkin mash).
Auyama has a nice texture, a mild taste, and a touch of sweetness that shines through with the addition of the onions in vinegar.
Mazamorra and ingredients.
About this recipe
This recipe reflects the exact same way we had this at home but, breaking with my mom's tradition, I wanted to serve it with something new: poached eggs.
We have included the instructions for poached eggs in the video. Served with the pumpkin puree, it makes a great, light, tasty dish for breakfast, lunch, or dinner. The poached eggs are not actually included in the recipe or nutrition content; it's just a serving suggestion.
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[Recipe + Video] Mazamorra (Dominican Auyama Mash)
1. Cooking auyama
- Boil the auyama adding 1 teaspoon of salt to the water. When the auyama is cooked through remove from the heat and remove peel. Mash the auyama until it is very smooth.
2. Cooking onions
- Heat oil in a frying pan over low heat. Cook and stir the onions until they become translucent, add the vinegar and remaining salt, and stir. Remove the onions from the heat. Set aside.You can find more information and extended video for the sauteed onions here.
- Garnish the puree with the onions. You can serve with poached eggs and some slices of avocado.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.