SAN JOSE TRUSTEE EDUCATIONAL UNIT

ENGLISH
INTERDISCIPLINARY PROJECT

MEMBERS:
CÓNDOR SEBASTIÁN
ZHAID GUAMÁN
NARANJO SEBASTIÁN
SHUGULI YUREM

SECOND INDUSTRIAL
13/11/2023
 OBJECTIVE
The objective of preparing the colada morada in Galapagos, as in the rest of
Ecuador, is to pay tribute to loved ones who have died. On All Souls' Day,
Ecuadorian families visit cemeteries to remember and honor their ancestors,
and colloidal morada is a drink shared during these celebrations.

 THEORETICAL FRAMEWORK
The preparation of the colada morada in the province of Galapagos, as in other
regions of Ecuador, is mainly associated with the celebration of All Souls' Day
on November 2. Colada morada is a traditional drink that is part of the
country's festivities and cultural customs.
This drink has symbolic meaning, as the color purple is commonly associated
with mourning and remembering the deceased.

 INGREDIENTS
5 liters of water plus 1 additional liter
1 bundle of herbs (orange leaves, myrtle leaves and lemon verbena leaves)
14 ozs of naranjilla (lulo) pulp
2 cups of blackberries
2 cups of raspberries
1 cup purple or black cornmeal
6 cinnamon sticks
5 cloves of smell
3 bay leaves
12 ozs of grated paper or sugar
2 cups diced pineapple
2 strawberry cups on wheels

 PREPARATION
We are going to start our recipe, placing 5 liters of water over high heat. When
it boils, you will add the bundle of herbs, the cinnamon, the bay leaves and the
cloves. Let it cook for 15 minutes until all the flavors and smells are released.
Let your mixture cool and then strain it and extract the cinnamon sticks. the
bay leaves, the cloves and the bundle of herbs. Booking.
Take the corn flour and you are going to sift it. Then, you are going to dissolve it
in the remaining liter of water. Booking.
In a blender, you are going to process the naranjillo or lulo pulp, the raspberries
and the blackberries. Strain and reserve.
You are going to place the first mixture of spices and herbs in a pot over high
heat, and then add the dissolved flour plus the raspberry, strawberry and
naranjillo juice. Mix until everything is incorporated.
Now, it's time to add the grated paper or sugar. Mix and let cook for 30
minutes. During this time, keep moving your mixture so it doesn't stick.
Halfway through cooking, you are going to add the pineapple and strawberry
pieces to give it texture.
Finish cooking, let it cool and blend with ice in a blender.
Decorate with more fruits. Enjoy!