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Atol Shuco

Name: Atol Shuco
Total time: 60 min
Yield: Serves 4
Cuisine: El Salvador
Ingredients: 100g Precooked Corn Flour; 1L Water; 100g (cooked) Black beans; 3 tbsp Pumpkin seeds; 1/2 tsp Salt; 1 tsp Lemon juice; A pinch Chili powder

Dessert

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

A warm thick black corn drink topped with beans and ground pumpkin seeds — a traditional Salvadoran drink.

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📖 The Story Behind This Dish

Atol shuco is a warm, thick, slightly sour drink made from fermented purple or black corn. 'Shuco' means 'dirty,' from its murky color. It's poured into gourd cups and topped with boiled black beans, alguashte (ground pumpkin seeds), and chili. Carrying on Indigenous culture, it's a staple at morning street stalls.

🌆 Where it's eaten: On a Salvadoran street corner in the morning, a woman pours thick purple drink into a gourd cup, tops it with black beans and powder, and hands it over.

🥕 Ingredients (serves 4)

Precooked Corn Flour 100g
Water 1L
Black beans 100g (cooked)
Pumpkin seeds 3 tbsp
Salt 1/2 tsp
Lemon juice 1 tsp
Chili powder A pinch

👩‍🍳 Instructions

Dry-toast the pumpkin seeds and grind finely with a little salt in a mortar (alguashte).
Dissolve the cornmeal well in water and put in a pot over medium heat.
Simmer 15 minutes, stirring constantly, until thick.
Adjust the sourness and saltiness with salt and lemon juice.
Pour into cups and top with black beans, ground pumpkin seeds, and chili.

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