A warm, mellow feast that captures the soul of old Lima, where soursop and mote corn move through a vivid infusion of fruits and spices. It is the sweet embrace of winter afternoons, a soulful dessert that celebrates Peru’s Creole heritage. Pure Limean comfort in every bowl.
Boil most of the water with the cinnamon, cloves, anise, orange leaves if using them, and the chancaca for 10 minutes, until the liquid smells spiced and the chancaca dissolves.
Strain the infusion and return it to the pot. Add the
Turn what you find into an experience you can actually bring to your kitchen.
Dissolve the corn flour with the remaining cold water in a bowl, whisking until no lumps remain. Do not add it dry to the pot or the champús will collapse into little lumps.
Add the dissolved flour to the pot in a thin stream, stirring constantly. Cook for 8 to 10 minutes, until thickened, glossy, and no longer tasting like raw flour.
Add the cooked mote corn and seeded soursop. Cook for 3 to 4 minutes more, just to warm and perfume the pot; the soursop should stay fresh, not overworked.
Turn off the heat and add a few drops of key lime if you want to lift the fruit. Serve warm or hot: it should be thick, fruity, and carry mote corn in every spoonful.
