Colada morada (Spanish for dark purple strained) is a traditional Ecuadorian beverage prepared with black corn flour and fruits such as naranjilla, babaco, pineapple, blackberries, strawberries, and blueberries (which give it its color). The drink is sweetened with cane sugar, known as panela, and prepared with spices such as cinnamon, allspice, cloves and herbs such as lemongrass and lemon verbena. It is traditionally consumed on November 2, All Souls' Day, with a type of bread called t'anta wawa which are bread figures shaped like babies and often decorated with colorful icing and filled with fruit jam (strawberry or guava).
In indigenous Andean communities, especially in rural areas of the Chimborazo province, it is consumed and offered in the cemetery next to the tomb of deceased relatives as part of the rite of reunion with ancestors.
- Chicha morada
- Mazamorra morada
- List of Ecuadorian dishes and foods
- List of maize dishes
- Drink portal
- Ecuadorian Colada Morada
- Non-traditional recipe without corn flour
- More traditional recipe using corn flour, in Spanish
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