Honoring Ecuadorian Ancestry with Colada Morada

The Day of the Dead, or "Día de los Difuntos," is a cherished tradition in Ecuador, celebrated on November 2nd each year. This solemn yet joyous occasion offers a unique perspective on how a culture remembers and honors its departed loved ones. Families and communities across Ecuador come together to commemorate their ancestors, and at the heart of this celebration is the traditional beverage known as "Colada Morada." In this article, we'll explore the significance of the Day of the Dead in Ecuador and share a delicious Colada Morada recipe to help you join in the festivities.

The Significance of Día de los Difuntos

In Ecuador, the Day of the Dead is a time for reflection, remembrance, and reverence for those who have passed away. The celebration is a fusion of indigenous traditions, Catholic influence, and unique Ecuadorian customs. Families gather at cemeteries to clean and decorate the graves of their loved ones, placing colorful flowers, candles, and mementos. It's believed that the spirits of the departed return to join the living during this time, and the living do their best to welcome them with open hearts.

Traditional Foods of the Day of the Dead

Central to the Day of the Dead celebration are the traditional foods and beverages. Two iconic items often seen on the Day of the Dead altar are "Colada Morada" and "Guaguas de Pan." These foods are prepared with care and love, symbolizing the connection between the living and the deceased.

Colada Morada: A Symbol of Unity and Remembrance

Colada Morada is a sweet, spiced, and deep purple corn-based drink. It's a cornerstone of the Day of the Dead celebration, representing Ecuador's rich cultural tapestry. The beverage is not only a delight for the senses but also a profound symbol of unity and remembrance.

Colada Morada Recipe:

Ingredients:

• 1 cup dried purple corn (maíz morado)
• 5 liters of water
• 1 cup blackberries
• 1 cup strawberries
• 1 cup blueberries
• 1 cup raspberries
• 1 cup chopped pineapple
• 1 cup chopped naranjilla or passion fruit (if available)
• 3-4 cinnamon sticks
• 6-8 cloves
• 4-5 allspice berries (pimienta dulce)
• 1-2 orange peels
• 1 cup brown sugar (or to taste)
• 1 cup panela (unrefined cane sugar)
• 1 tablespoon of cornstarch (for thickening)

1. In a large pot, bring the purple corn and water to a boil. Reduce heat and simmer for about 30-40 minutes until the liquid turns a deep purple color.
2. While the corn is boiling, add the blackberries, strawberries, blueberries, raspberries, pineapple, and naranjilla/passion fruit to the pot.
3. Add the cinnamon sticks, cloves, allspice berries, and orange peels to the pot.
4. Let the mixture simmer for about 20-30 minutes to infuse the flavors and allow the fruit to soften.
5. Remove the orange peels and strain the mixture to remove the solids, leaving only the liquid.
6. Return the strained liquid to the pot, add brown sugar and panela, and stir until they are fully dissolved. Adjust the sweetness to your liking.
7. In a separate small bowl, mix the cornstarch with a bit of water to make a smooth paste. Add this paste to the pot to thicken the colada morada slightly.
8. Simmer for an additional 10-15 minutes.
9. Remove from heat and let it cool to room temperature.
10. Serve the colada morada in cups or mugs, garnished with additional fruit if desired.