Mazamorra
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Mazamorra
Mazamorra (from Spanish Arabic ''pičmáṭ'' from Greek ''paxamádion'', and from the Greek mâza) is the name for numerous traditional dishes from Iberian Peninsula and Latin America. Regional variations Argentina In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, which is the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients. Mazamorra is usually made with the same boiled maize used to make locro. As with locro, it is common to eat mazamorra on national holidays, like 25 de mayo and independence day. Colombia Initially, mazamorra was the stew which fed ''galeotes'' (the rowers, almost always forced, in the ships called ''galeras'') and sailors. The dish consisted of any available vegetables, most often peppers, lentils, and chickpeas, cooked together. In central Colombia, there is still a type of vegetable stew with th ...
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Non-alcoholic Beverage
An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink (a "virgin drink" or "mocktail") or non-alcoholic beer ("near beer"), and are widely available where alcoholic drinks are sold. Scientific definition Low-alcoholic drink Sparkling apple cider, soft drinks, and juice naturally contain trace amounts or no alcohol. Some fresh orange juices are above the UK 'alcohol free' limit of 0.05% ABV, as are some yogurts and rye bread. Ethanol distillation is used to separate alcoholic drinks into what are advertised as non-alcoholic drinks and spirits. Distilled wine produces low alcohol wine and brandy (from brandywine, derived from Dutch ''brandewijn'', "burning wine"). Distilled beer may be used to produce low-alcohol beer and whisky. However, alcoholic drinks cannot be further purified to 0.00% alco ...
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