Mazamorra and Pesada
The nances are stored in glass bottles. This allows for their conservation for extended periods of time.
The first step consists of extracting the nances from the bottles. Then, their seeds are extracted leaving only the pulp.
Sugar or sugarcane honey is added to the pulp. Then, either flour or grounded tender corn is added to the mix. In the first case, the resulting dish will be pesada. In the second, it will be mazamorra.
The mix is put to boil for at least 35 minutes. Be sure to steer it often. After that, it will be ready for eating.
The pesada and mazamorra are both desserts made with the small fruit named nance. They differ in only one ingredient: The pesada has flour and the mazamorra has grounded tender corn.
The steps for preparing both dishes are the same. First, you will need to take the nances out of the glass bottles where they are tipically stored and transported. Then, using the palms of your hands, you rub the fruits in order to separate the seeds from the pulp.
At this point you add sugar or better or sugarcane honey. If you ar making pesada, you add the flour at this moment. In the other hand, if you are making mazamorra, you add the grounded tender corn. Next, this mix is cooked for at least 35 minutes. Make sure you steer it often.
After the time is up and the mix has the consistency of a custard, the mazamorra o pesada is ready. Just wait until it cools a little bit and then you can serve it. Many people add grounded cheese on top.
Both the mazamorra and pesada are popular desserts in Panama, a country with a rick culinary heritage.