Mazamorra [Video+Recipe] Dominican Auyama Mash

Make Mazamorra (Dominican auyama mash) and enjoy this marvelous dish that can very well make your breakfast a unique one.

Recipe by Clara Gonzalez on June 22, 2026

Prep time: PT10M

Cook time: PT15M

Total time: PT25M

Rating

5 stars (2 reviews)

easy, keto, kids, lchf, light

1½ pound auyama (kabocha squash) ([0.7 kg] (West Indian pumpkin, or kabocha squash), seeded and sliced)
1¼ teaspoon salt (divided)
2 tablespoons olive oil
1 large red onion
1 tablespoon fruit vinegar
¼ teaspoons pepper ((freshly-cracked, or ground))

1. Cooking auyama
- Boil the auyama adding 1 teaspoon of salt to the water. When the auyama is cooked through remove from the heat and remove peel. Mash the auyama until it is very smooth.
2. Cooking onions
- Heat oil in a frying pan over low heat. Cook and stir the onions until they become translucent, add the vinegar and remaining salt, and stir. Remove the onions from the heat. Set aside.You can find more information and extended video for the sauteed onions here.
3. Serving
- Garnish the puree with the onions. You can serve with poached eggs and some slices of avocado.

Yolanda on 2023-01-16 (5 stars):
This was delicious! We will be having it for breakfast often! Don’t tell anyone, but I might like it better than mangu!
Whippy on 2018-10-28 (5 stars):
I love mazamorra, I made it with the egg and it was a great breakfast.