The mysterious relationship between “Chicha de Maiz” and Latin Americans 
It is called "Chicha de Maiz" (a kind of corn beverage, made with corn sprouts. It is delicious fresh, or add extra kick by fermenting it a few days).
The mysteriously idyllic, almost lost relationship between "Chicha de Maiz" and Latin Americans has been one of my ongoing quests, no expiration date for this one. I am just really intrigued by the different ways it's prepared in the different Latin American countries. It always puzzles me the fact that people do not prepare it any longer, as they used to do in the long gone days. Would this be an obsession? Maybe.
As human beings we sometimes tend to get on our horses and ride our dreams, likes and dislikes to the maximum, and then...drop them! They are gone for good sometimes. Because of my relationship with food, I have been obsessed with certain dishes, styles and even some "ingredients," many many times.
To give you an example, I confess that long time ago when I was living in México, I prepared and ate a different kind of delicious pancake every morning for 3-4 continuous months...I am not sure why, but I did. One day I quit, and until nowadays I have not managed to cook or eat the evil thing.
Back to the "chicha," I would never get tired of experimenting here and there, just trying to keep the tradition alive. Would you join me?
To keep the gods happy, our brewing sessions were conducted strictly by the women of the kitchen team, at my house. The men simply looked after the fridge and took care of any "food they could munch on" while we were busy at chicha making. That is a no-no, but you know how men are sometimes when they want to bug out.
From ancient times, in Andean society and other Latin American indigenous groups, participation by men in the brewing process of the chicha is considered bad luck. I totally relate to this thought. They also thought is was pure stupidity, since men are considered to lack the basic skills required to brew good corn wine/beer.
Now the step by step recipe with photos:
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.
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!
Melissa
Do not forget to Visit:
- Tasty Recipes - Chef Melissa's recipe and post index
- Blogs that Cook - A delicious, international food Blog Directory
- Paladares Unidos - Chef Melissa's Cooking blog en Español
Tags: corn, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, 2007 bloggies
- by Chef Melissa
- January 27, 2007
- 11:35 am
Links Favoritos
Panama
- ETC Blog Panama
- Municipio de Panamá
- La Prensa Web
- Panama America
- Presidencia de Panamá
- Autoridad de Turismo Panamá
Panama Food Lovers
- Sandy Dientes
- Anne Walker's Kalu Yala
- Bollo Preñao
- Boquete Guide
- Blog de un Blogger
- El Buen Diente
- El Amor por la Cocina
- ChowTrek - Road Feasts
- Cocinerita - Aristóloga
- Cocinova
Panama Restaurants
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
-
Paul dice en The Best From the Tropics: Organic & Fairly Traded Chocolate from Panama
Hi Melissa, as a self proclaimed chocholoic, I have a weak …
-
MÓNICA LAZCANO SANTOS dice en La Receta del Dia: Almond-Orange Pound Cake and Uchuva Sauce
UN GUSTO VISITAR TU PAGINA Y ASÍ CONOCER DE LA GASTRONOMÍA …
-
gaby dice en La Receta del Dia: Pastel de zanahoria Melissa, con cubierta de queso crema
Hola! Melissa,megusta tus recetas gracias por compartirlas
Quisiera saber la …
Archives
Recetas Deliciosas
- La Receta del Dia: Lobster Salad (Ensalada de Langosta)
- ‘Cake’ mágico de Chocolate - Dulce Vegetariano
- La Receta del Dia: Coconut Meringue Pie
- Flan de Champagne
- Galletitas Festivas: Galletas de melaza decoradas con royal icing
- La Receta del Dia: Pudin de Zapallo con Merengue
- La Receta del Dia: Papaya Nieve
- La Receta del Dia: Chef Melissa’s Chicken Kebabs
- La Receta del Dia: Codfish with potatoes and egg, Panamanian style
- Global Voices & WHB #16: Cooking with Culantro
Comments
01.27.07 at 12:35 PM |
Hmmm. After reading your disclaimer, it sounds like it shouldn’t be taken in mixed company. Then again, maybe that would be a more entertaining time to drink it.
——-
01.27.07 at 01:09 PM |
JaJa! The disclamer is just for the fermented chicha: “chicha fuerte”
The fresh one is really delicious, it somehow reminds me of “chicha de tamarindo!”
Un abrazo
M
01.28.07 at 08:16 PM |
Very interestng recipe!
))
Paz
01.29.07 at 09:54 AM |
Paz, the best part is that it’s REALLY fun to make it!
01.31.07 at 07:56 AM |
The very concept of a ‘corn beverage’ just boggles my mind.
01.31.07 at 08:16 AM |
I totally agree Jay! BTW, congratulations on being nominated for the bloggies…
M
01.31.07 at 04:00 PM |
Ese “máiz nacido” luce bien!
Bravo por esta receta. Me llevo de vuelta a la raíz.
Saludos
02.08.07 at 07:47 PM |
Hi Lea, thanks for sharing the recipe. Never had corn sprout in a beverage before, mung beans yes, this is interesting
)
Share Your Comment