Chicheme
 Chicheme and fermented milk | |
| Type | Beverage |
|---|---|
| Country of origin | Colombia, Costa Rica, Nicaragua, and Panama |
| Ingredients | Corn, milk, sugar, cinnamon |
Chicheme is a beverage that can be described as a fermented atole or cream, made from pounded corn.[1] It is traditional in some Latin American countries such as the Caribbean coast of Nicaragua, Costa Rica, Colombia (mainly in the municipality of Ciénaga de Oro in Córdoba), and Panama (mainly in the Chiriquí Province and La Chorrera in the Panama Oeste Province). Additionally, in the Guanacaste Province in northern Costa Rica, it is also made with purple corn.[2]
It is mainly made from corn, to which spices such as cinnamon and nutmeg are added, along with water, panela, and ginger.[3] There are many preparations depending on the locality. Generally, after mixing the ingredients, it is allowed to ferment gradually, soaking the corn and then finely grinding it. The resulting dough is cooked and cold water is added to strain it.
The word "chicheme" seems to come from Nahuatl, derived from "chicha" (fermented corn wine), although it may come from the Guna word "chichab" (corn) or the Mozarabic "chichen" (to cook, to boil).[4]
References
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- ^ Jiménez, C. (2007). Sazonando recuerdos: anécdotas, historia y recetas de cocina de Puerto Viejo de Talamanca (in Spanish). Editorial Universidad Estatal a Distancia. p. 168. ISBN 978-9968-31-495-4. Retrieved 2023-11-06.
- ^ "Renewed push to lift ban on GMO crops in Guanacaste municipalities". Inside Costa Rica. 2014-05-05. Retrieved 2023-11-06.
- ^ Belgrave, Nadja (2020-11-05). "Easy Panamanian Chicheme Recipe". Nashi Food!. Retrieved 2023-11-06.
- ^ Ferrero, Luis (2002). Mil y tantos tiquismos (in Spanish). San José, Costa Rica: EUNED. ISBN 9968-31-181-2.