Colada morada is a typical Ecuadorian beverage prepared with black corn flour and fruits such as naranjilla, babaco, pineapple, blackberries, strawberries, and blueberries (which give it its color). It is traditionally consumed on November 2, Día de Difuntos, with a type of bread called guaguas de pan.
In indigenous Andean communities, especially in rural areas like Tungurahua Province, it is consumed and offered in the cemetery next to the tomb of deceased relatives as part of the rite of reunion with ancestors.
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