Sanguito is one of the more traditional and definitely one of the oldest Peruvian desserts. Its main ingredients are corn meal. Other countries such as Bolivia, Argentina and Chili have their own variation of Sanguito using slight variations. One thing for sure no matter what variation you try it will be yummy in your tummy. Below is the Peruvians version of the dessert that has been being made since before pre-Hispanic origins.
- Servings- 4
- Preparation Time- 1hr 15 minutes
- 1 teaspoon of cloves
- 3 cinnamon sticks
- 1 teaspoon of aniseed
- 1.b of yellow cornmeal
- ½ cup of oil
- 2 tablespoons of raisins
- 2 tablespoons of small candies/sprinkles
- Grind the cinnamon, cloves and aniseed together. Then place them all in a large saucepan and add the vanilla, the corn meal, a liter of water and some salt.
- Keep the ingredients on a low heat and make sure to stir all the contents regularly. Continue to do this until for approximately an hour or until the contents thicken.
- Form a whole in the middle of the contents and then pour the ½ cup of oil into the hole. Continue to stir for approximately 5 more minutes. Then remove the pan from the heat.
- Serve the Sanguito in small bowls and garnish them with the raisins and the sprinkles.