Chicheme

Name: Chicheme
Cuisine: Panama
Ingredients: Dried corn kernels, soaked overnight — 150 g (5 oz); Water, divided — 1.4 L (48 fl oz); Milk — 480 ml (16 fl oz); Sugar, or to taste — 150 g (5 oz); Cinnamon stick — 1; Vanilla extract — 1 tsp; Ground cinnamon, to serve

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

Dried corn kernels, soaked overnight — 150 g (5 oz)
Water, divided — 1.4 L (48 fl oz)
Milk — 480 ml (16 fl oz)
Sugar, or to taste — 150 g (5 oz)
Cinnamon stick — 1
Vanilla extract — 1 tsp
Ground cinnamon, to serve

Method

Drain the soaked corn and simmer in 4 cups of the water with the cinnamon stick for 1.5–2 hours until very soft.
Remove the cinnamon stick.
Blend about half the cooked corn with a little of its cooking liquid until fairly smooth, then combine with the remaining whole corn kernels and liquid.
Stir in the milk, remaining water, sugar and vanilla extract.
Chill well before serving over ice, dusted with a little ground cinnamon.

Introduction: A thick, sweet corn drink flavoured with milk, cinnamon and vanilla, a beloved traditional Panamanian beverage.

Cultural Background: Chicheme has deep roots in Panamanian tradition, made from dried corn kernels soaked and cooked until soft, then blended with milk and warm spices into a thick, satisfying drink enjoyed across the country.

Tips: Simmer the corn until very soft, as this is essential for both the texture and digestibility of the finished drink. Blending only part of the corn gives a pleasant mix of smooth and textured consistency.

Variations: Adjust the sweetness to taste, as chicheme varies in sweetness by household. Some versions are left slightly fermented for extra tang, a more traditional preparation.

Storage: Store in a sealed container in the refrigerator for up to 4 days.

Reheating: This drink is served cold and is not reheated.

FAQs:

Q: Is chicheme served hot or cold?

A: It's traditionally served cold, especially popular as a refreshing treat in warm weather.

Q: Can canned or frozen corn be used instead of dried?

A: Dried corn gives the traditional texture and flavour; other forms of corn would produce a different, less authentic result.