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Remembering 9/11 and a Recipe to prepare Chicha de Maiz edit

1_15 It was 7:30 AM, September 11, 2001, and I was on my way to a client's house in Sacramento, ready to start my cooking day as a Personal Chef. Everything was perfect, I had all the cooking utensils, ingredients and containers with my logo and re-heating instructions packed in my car, it was a bright beautiful day. It was then when by the time I parked in her driveway, the radio was screaming out loud the bad news about the attack. I was shocked. I couldn't understand  such an infamy.

Even today, five years after the 9/11 attack, I do not understand the reasons. There are no excuses for all the wasted lives. The whole world changed on that day, everyone's lives changed on that day. Now, five years later I am in Panama, but the remembrance of that black day would not be forgotten.

My heart goes to the families that lost their people, and to the souls that unanticipatedly left us ...we send light and our prayers.

Stop the wars. Stop all that violence! Not oil, power, land or money justifies all the inhumane acts,  and the lives lost in the process.

That being said, lets get cooking now.

Dsc02969 First: Find some good dry corn, the kind that has the "germ." Place it in a container with some water and cover it with plastic wrap. Open a few holes on the plastic so it can breathe and germination begins. Check it out every day, shake the container a little bit and add more water if it seems too dry. After 2-3 days it should have sprouted.

Second: Grind the corn sprouts and place in a deep pan with water to cover. Simmer for 3-4 hours. Then, ferociously press the mixture through a sieve. Then put the liquid back on a deep pan, add molasses to taste, thin with water if it seems too thick and simmer for 1 more hour.

Third: Let the mixture cool to room temperature and then bottle it and serve cold.

2_15 Fourth: IF, and only if, you want to feel the tropical beat, heat up your ears a little notch, THEN, leave the concoction out, covered, at room temperature to ferment a couple of days. If you choose to ferment it, please take note of the very important issue we address next.

Disclaimer: do not attempt to juggle knives, ride a bicycle, or do anything important after imbibition of this beverage. It is for nutritional use only. The management is not responsible for your obscene and irrational behavior.

Un abrazo!


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  • by Chef Melissa
  • September 11, 2006
  • 11:18 am


Picture of Maru Maru said on...
09.11.06 at 12:58 PM |

Hola Melissa, comparto tu sentimiento hacia todos los afectados (familiares, amigos y la humanidad en general) Sds.

Picture of mandira mandira said on...
09.12.06 at 08:05 AM |

This recipe looks delicious Melissa. My time time here, you have a wonderful blog, great pictures.

Picture of yovib .(JavaScript must be enabled to view this email address) said on...
09.12.06 at 09:29 PM |

Thanks for posting the recipe. My mom remembers making this as a kid, and my grandfather liked it lightly fermented. I’ll have to try it sometime.

Picture of Jeanne Jeanne said on...
09.15.06 at 04:15 AM |

That sounds really interesting - I wonder how it would taste?  I’m a bit scared of trying it fermented, but hey, I’ve tried huitlacoche, so how scary can a little fermented corn brew be after that?? wink

Picture of thess thess said on...
09.17.06 at 05:33 AM |

Hello Melissa! First of all, thanks for visiting my page last august, wasn’t able to thank you soon.

This recipe looks and sounds interesting! I really am curious of its taste smile BUT this isn’t the only recipe of yours that made me want to visit regularly..thanks for sharing them with a novice like me, greatly appreciated.

About 9/11…I watched this year’s documentaries, still left me witha heavy heart. Humans must start to act like humans.



Picture of Marco Marco said on...
07.04.09 at 04:45 AM |

Hmm..a good recipe for good food

Picture of Mary Mary said on...
09.03.09 at 04:33 PM |

Wow that looks delicious.  I’m going to try this is Sunday!

Picture of David Eggison .(JavaScript must be enabled to view this email address) said on...
10.05.09 at 05:46 AM |


great post.

thanks a lot for sharing the information.

Picture of Bart Smith .(JavaScript must be enabled to view this email address) said on...
08.03.10 at 08:17 AM |

I am relocating to Sacramento with my family. I am just wondering where are the popular restaurants, that are laid back, and fun. I would like to apply, but I don’t really know anything about Sacramento or what’s out there. So any help would be appreciated!

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