Try this video recipe for Mazamorra o puré de auyama (Dominican auyama mash) to enjoy this marvelous dish that'll make your breakfast very uncomplicated enjoyable and healthful.
By - Reviewed: . Original: Aug 27, 2005
❝ This was delicious! We will be having it for breakfast often... ❞
Why we ❤️ it
This auyama mash has a nice texture, a mild taste, and a touch of sweetness that shines through with the addition of the onions in vinegar.
For people on a diet this is a great choice as a side dish, it is filling, tasty and very low on calories. Give it a try!
What's mazamorra
Mazamorra is the Dominican breakfast pumpkin mash. It is not the universal name for this pumpkin puree, Puré de auyama is the more common name in the Dominican Republic. Mazamorra is a regional name, and it's how we knew it in my region, La Linea.
A similarly-named dish exist in South America, but it's a corn pudding.
Mazamorra and ingredients.
Serving suggestions
Puré de auyama goes very well with meats, eggs, fish, or basically anything you serve it with. One of my favorites with mazamorra is Dominican-style scrambled eggs, Queso frito, Longaniza, Chuleta frita, and Salami frito.
I love it with eggs and avocado, and I have included the instructions for poached eggs in the video, this is a great combination, a light, nutritious and filling dish for breakfast, lunch, or dinner. Another great, but easier serving suggestions is hard-boiled eggs.
Top tips
- Picking auyamas: Unfortunately not every auyama is the same (several types of pumpkin are sold under this name, and some don't lend themselves to a good mash. What you're looking for is a floury consistency once boiled.
Some auyamas have threads and a watery texture when boiled (my mom called those "aguanosas". You'll have to do some trying and testing as I can't tell you which will work without seeing it, it's still a lottery for experienced cooks. - Substitutions: Kabocha squash is a good substitute for auyama.
About this recipe
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.
This recipe reflects the exact same way we had this at home.
Video
Recipe
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Mazamorra [Video+Recipe] Dominican Auyama Mash
Ingredients
- 1½ pound auyama (kabocha squash), [0.7 kg] (West Indian pumpkin, or kabocha squash), seeded and sliced
- 1¼ teaspoon salt, divided
- 2 tablespoons olive oil
- 1 large red onion
- 1 tablespoon fruit vinegar
- ¼ teaspoons pepper , (freshly-cracked, or ground)
Instructions
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.
3. Serving
- Garnish the puree with the onions. You can serve with poached eggs and some slices of avocado.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More auyama recipes
We have quite a few auyama recipes for you to enjoy. Auyama is perfect in creamy soups, as an addition to stews, in desserts, bread, and perfect as a light dinner (like this Chilean charquican that I am so curious to try).
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