Chicheme-Sweet Corn Panamanian Drink

Sep 8, 2013 by     21 Comments    Posted under: Recetas, Recipes

Panamanian Clay Cup

I can’t imagine a better drink to enjoy that is both refreshing and filling at the same time like Chicheme is.  When my mom makes Chicheme  she makes more than plenty but it never lasts more than one day in the fridge.  This recipe is very easy and versatile; every time I prepare it I make changes to it.  If you find evaporated milk too heavy, you can always try with almond or coconut milk.  I’m sure it should work wonderfully with any type of milk.

Ceramic Spoon Chicheme

Cooking Time: 1 hour + refrigeration time
Serves: 8

Ingredients:
1/2 lb of hominy (dried uncooked corn, preferrably the broken one “trillado”)
5 cups of water
3 cinnamon sticks
1.5 cups of evaporated milk
1.5 cup of almond Milk
1 tsp of vanilla extract
1/2 cup of sugar
1/2 tsp of salt
Fresh ground nutmeg for serving

Instructions:
1.  Soak the corn overnight in the fridge.
2.  Cook the corn with the water (add the cinnamon sticks), and the salt until the corn starts breaking apart.  40 minutes to 1 hour. (you can add extra hot water if it dries up before the corn has soften up).
3.  Let it cool off a bit and add the sugar, milk and vanilla extract, stir until the sugar completely dissolves.  Refrigerate for a few hours.
4.  Serve cold with fresh ground nutmeg, add more milk if you prefer a thinner drink.

NOTE:
1. Original recipes usually use 1 full cup of sugar, so feel free to adjust as you stir in the sugar.
2. I blended half of my corn for a thicker chicheme and ate it with a spoon.

¡a comer!

Chicheme Panama

Yo no me puedo imaginar una mejor bebida refrescante y satisfactoria como lo es el chicheme.  Cuando mi mama hace Chicheme ella prepara tanto y aún así no dura más de un día en el refrigerador.  Esta receta es muy versátil y cada vez que la preparo le hago cambios.  Si sientes que la leche evaporada es muy intensa, siempre puede probar leche de almendras o de coco.  Estoy segura que la receta debe funcionar exitosamente con cualquier tipo de leche.

Tiempo de Cocción: 1 hora + el tiempo de preparación
Porciones: 8

Ingredientes:
1/2 libra de maíz trillado
5 tazas de agua
3 rajas de canela
1.5 tazas de leche evaporada
1.5 taza de leche de almendras
1 cdta de extracto de vainilla
1/2 taza de azúcar
1/2 cdta de sal
Nuez Mozcada Molida

Instrucciones:
1.  Remojar el maíz de noche en el refrigerador.
2.  Cocinar el maíz con la canela en el agua y la sal hasta que el maíz se reviente un poco. 40 minutos a 1 hora. (Puede agregar agua caliente si el líquido comienza a secarse).
3.  Déjelo enfriar y agregue la azúcar, leche y extracto de vainilla, revuelva hasta que la azúcar se disuelva por completo.  Refrigere por horas.
4.  Sirva fría con nuez moscada molida. Agrgue más leche si desea un chicheme menos espeso.

NOTA:
1.  Las recetas originales usualmente llevan una taza entera de azúcar y así cuando prepare el chicheme pruebe y ajuste la dulzura a su gusto.
2.  Yo licué la mitad de mi chicheme para tener una bebida más espesa.

Panamanian Chicheme

Taza Precolombina

21 Comments + Add Comment

  • Hi-

    Where does one get hominy? I think I have maybe seen canned hominy in the store, but living in CA, I have never seen it with the dried goods. Would a mexican market have it, do you think?

    Thanks for your help!

  • Hi Jenni!

    I found Hominy (maíz trillado) at a hispanic store but I think a Mexican store would carry it too. I’ve tried the GOYA product, I bought the dried version like this one http://www.foodservicedirect.com/product.cfm/p/179361/Goya-Dry-Hominy.htm Though I’ve never tried the white hominy, I’m not sure if the cooking time and flavor would be the same. I might give it a try!

    If you still can’t find it send me an email to littleladycook@gmail.com and I’ll try to get with GOYA or maybe other brands to see if they can help :)

    Cheers!

  • Thanks for the advice! My daughter’s Daisy Troop is doing Panama for Thinking Day (girls learn about different countries and then get together and share what they have learned and taste some food/drink from each country). We did Panama last year and I made chicha de pina and it did not turn out well. So I thought I would try chicheme this year, since I have had that in Panama in the past and really liked it. Hopefully next year we can learn about a new country. Our leader keeps picking Panama because my mother in law lives there and we have a lot of Panamanian stuff that we can display.

  • […] who’s chosen to spend his retirement making incredibly rich milky drinks such as chicheme and rompope in his small shack, decanting them into empty beer bottles and selling them at a […]

  • Great recipe! I lived in Panama in the 1990s and have been dreaming of chicheme ever since. This recipe is just like what I remembered at El Chichemito in La Chorrera. I blended half the maiz trillado–I think next time I will blend even more. I like having the liquid a little thicker. Thanks for posting!

  • Oh, that makes me so happy!! The blending part is really a matter of personal taste, I like mine a bit chunky! Thank for visiting my blog <3

  • Cinnamon is listed in the ingredients, but not in the instructions!?

  • Where does one put the canela at in ur recipe?

  • Thanks for pointing it out! I´ve added it to the recipe =)

  • Can you use the canned hominy for this recipe?

  • Hi!

    I have never tried with canned hominy, but if you are trying I’d suggest rinsing the hominy and taste a lot while preparing the Chicheme =) Good luck! Thanks for visiting my blog <3

  • where can one buy maiz pilado para hacer tortillas o chicheme de panama

  • This is the most delicious part of Panama that I miss, since I left home I have continued to prepare this drink for friends and family. I introduced it to my children 25 yrs ago and now they are off on their own and share with friends.

  • Hi Orlinda, it makes me so happy to know you’ve shared Chicheme with your kids and they continue the tradition. Warm hugs from Panama!

  • Hi Carmen, where are you located? Perhaps I could help you find, I’d try at your nearest Latin American/Hispanic grocery store!

  • My student wrote about chicheme in a food essay and raved about it. I just tried your recipe and it is DELISH! Thanks!

  • OMG This is so exciting, so glad you loved Chicheme <3

  • Couldn’t find hominy in any Canadian stores, but made a modified version with 2 cups of cornmeal instead. Turned out great, and only took 10 minutes to thicken up! Not as authentic, but it works ;) best of luck!

  • Oh no worries, to me the word authentic doesn’t stand up as strong as the word delicious and more if the food we make comes from our hearts to share with those we love =) Cheers!

  • Hi. This is my first time making this. I’ve tried it before and loved it. My husband’s family is from Panama. I’m trying to surprise him! Do you strain the water from the hominy or do you use? When exactly do you blended it? Do you blend just the hominy or everything together in a blender? HELLLPPPP!!!!!

  • Hi Shawanna! On the recipe instructions I mention you could either discard the water or use it to make Agua de Masa (Sweet Corn Juice). I haven’t tried the recipe with a blender, only food processor. Please let me know if you have more questions =) I hope you can get to make it for your husband and family!

    “5. Once your corn is cooked and still warm, divide it in two parts to work it easier in the food processor, adding butter, cheese and salt.
    6. If your masa (dough) is too dry, you can add a bit of the water to make it softer. (I prefer my dough a little on the drier side).”

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