'little cookie', influenced by Spanish masa, 'dough')[2] is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America.

Initially, mazamorra was the stew which fed galeotes (the rowers, almost always forced, in the ships called galeras) and sailors.

In Antioquia, it often accompanies panela and is a very popular side dish to meals such as bandeja paisa.

The drink typically includes maize kernels, crushed with mortar and pestle, then soaked in water with soda lye (although the traditional reagent used is fern ash, which contains high amounts of potassium carbonate), and finally cooked until soft.

Mazamorra is a typical Colombian food that is served as an accompaniment or as a main dish, whether familiar or casual.

In Cundinamarca and Boyacá, where the corn is cooked with onions, coriander, garlic, faba beans, potatoes and mashuas, often with pieces of ribs or beef.

Also known as kaguyjy in Guaraní, mazamorra in Paraguay is made with the native locro variety of maize.

Kaguyjy reached great popularity in Paraguay due to the food scarcity during the Paraguayan War (between 1864 and 1870) as a nutritious substitute for a regular meal.

The liquid is then cooked with corn starch, butter, coconut cream, evaporated milk, ginger, spices, zest, and sugar.

Cordobense mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar.