Chicheme: a recipe from Panama

Chicheme: a recipe from Panama

Chicheme was one of the revelations of our Panama trip and I invite you to try it out. It's a refreshing but at the same time filling beverage, made with corn and milk. It can recall rice pudding, but it's usually drank in a glass or with a straw, and it's served ice cold. Something new!

Are you curious? Well you can either book a trip to Panama (our favorite spot for Chicheme take away was Quesos Chela, a very popular food shop just outsise Panama City) or you can make your own with these simple steps.

Ingredients (makes 4 cups)

  • 125 gr dried uncooked corn

  • 1.2 L water

  • 1 pinch salt

  • 2 small cinnamon sticks

  • 300 ml evaporated milk (or unsweetened condensed milk)

  • 40 gr raw sugar

  • 1 tsp vanilla extract

Chicheme - ingredienti.jpg
  1. The steps are really easy. First of all put the corn, water, cinnamon and salt in a pot and cook over low heat with the lid on. Bring to boil and cook for 90 min. Stir regularly.

  2. 10 min before the corn is ready, add the sugar, vanilla and evaporated milk to the pot. Stir constantly during the last minutes, then turn off the heat. The end result should be quite dense, you could even eat it with a spoon. If you prefer a more liquid result, add more milk or a half glass of hot water.

  3. Let the liquid to cool for an hour, and get ready to serve.

Chicheme - fine 2.jpg

TIPS: You can choose the temperature of your chicheme. The traditional one is served ice cold, but warm it's very tasty as well! You can keep it in the fridge for a couple of days in an airtight container, or in a glass covered in cling film.

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