Sanguito (sanco)
The "sanguito" is a traditional dessert, very ancient, of pre-Hispanic origins, made from cornmeal. It has been consumed since the time of the colony along the coast of Peru. There are other variants in other countries such as Argentina, Chile, Bolivia, Ecuador and Colombia, differing in ingredients and method of preparation. But it is always sweet. Here is the delicious recipe for four servings.
Ingredients
- 3 cinnamon sticks
- 1 teaspoon cloves
- 1 teaspoon aniseed
- 500 g (1 lb 1 oz) of yellow cornmeal
- 1/2 cup oil
- 2 tablespoons of small candies
- 2 tablespoons dark raisins
- salt
- sugar, to taste*
- vanilla, to taste*
Preparation
- Grind together cinnamon, cloves and aniseed. Put them in a saucepan and add the sugar, vanilla, corn meal, a liter of water and a pinch of salt. Bring the pot over low heat, stirring constantly, for about an hour until the mixture thickens and not fall off the spoon.
- Form a hole in the center, pour the oil and stir for about 5 minutes, until dough is smooth and consistent. Remove from heat.
- Serve the sanguito and garnish with candy and raisins.
*The source of this recipe (perurecipes.net/2012/08/sanguito) neglected to give the amounts of sugar and vanilla, so you will have to wing it.
Source: perurecipes.net/2012/08/sanguito