Colada Morada: a traditional beverage

Colada Morada

Hundreds of years ago, our ancestors taught us to drink, whenever they buried their dead, a traditional beverage derived from corn beer called Colada Morada, becoming one of the biggest celebrations of  our culture.

With Spanish colonization and Christianity in America, this tradition was gradually adopted by our aborigines, changing over time  its preparation and ingredients.

The Catholic Church, in its efforts to lead the faithfull to salvation set a date in the liturgical calendar  dedicated to pray for the souls in purgatory (2/11).

Catholics manifest their devotion in the care and adornment of the graves, and in the preparation of the traditional  colada morada and guaguas de pan. That’s why the 2 of November remains for many a true reunion with the ancestors.

On this date, people share not only food but also share with the deceased the concerns and latest news of the family related to events since his departure or since the last time they visited.

You eat some bread called “guaguas” (in Quichua = infants). These breads are served with a thick drink called “colada morada” for its color. It is prepared with black corn flour, mortiño, blackberry and other ingredients such as cinnamon, ishpingo (flower cinnamon), cloves, sugar and myrtle.