Porridge (corn anguish)

The corn is washed well the night before and left to soak, in the same water in which it is going to cook. Preferably, clay or iron containers should be used and, if possible, a charcoal fire, since the success of the porridge depends on a longer cooking time over low heat; When the first boil is over, add the bicarbonate of soda to soften the grain and preserve its color and flavor.

boil for at least three hours, stirring continuously with a fig tree spoon or a common spoon. when the corn is cooked and the thick juice is removed and served either hot or cold with sugar, milk or cane syrup.