Get ready to sip on a little piece of Panama! Today, I’m sharing my favorite recipe for authentic Panamanian Chicheme, a deliciously sweet and creamy corn-based beverage that transports you straight to the streets of La Chorrera (the town in Panama famous for this drink).
Why This Recipe Works
- Pantry Friendly: Made with accessible dried hominy if you can’t find fresh maíz pilado.
- Authentic Flavor: Uses traditional spices and evaporated milk for that classic creamy texture.
- Versatile: Perfect as a refreshing cold drink on a hot day or a warm comfort food (porridge) on rainy nights.
What is Chicheme?
Chicheme is a traditional drink from Panama (specifically the West Province) made from broken corn, milk, sugar, and spices. It is similar to a drinkable rice pudding but with the unique, chewy texture of corn.
Ingredients for Chicheme
- Dried Hominy (Maíz Trillado/Pilado): In Panama, we use maíz pilado (broken corn). In the US, dried cracked hominy or yellow corn is the best substitute.
- Note: You must soak this overnight!
- Evaporated Milk: The secret to the richness. Do not swap for regular milk if you want the authentic taste.
- Spices: A whole cinnamon stick and a touch of nutmeg.
- Sweetener: White sugar is traditional, but some families use condensed milk for extra creaminess.
- Vanilla: High-quality vanilla extract ties it all together.
Step-by-Step Instructions
1. Soak the Corn: Rinse your dried hominy thoroughly. Place it in a large bowl and cover with water. Let it soak overnight (at least 8 hours). This softens the kernel and drastically reduces cooking time.
2. Boil Until Tender: Drain the soaking water. Add the corn to a large pot with 4 cups of fresh water and the cinnamon stick. Bring to a boil, then reduce heat to low. Cover and simmer for 60–90 minutes. You want the corn to be soft and slightly broken down.
3. Sweeten and Thicken: Once the corn is tender and the water has reduced (it should look starchy), pour in the evaporated milk, sugar, vanilla, and nutmeg.
4. Simmer: Cook for another 15–20 minutes uncovered. The mixture will thicken as it cools.
Other Panamanian Recipes>>
- SANCOCHO PANAMEÑO RECIPE
- Ensalada de Papas | Panamanian Pink Potato Salad
- Easy and Delicious Arroz con Pollo Panameño Recipe
Helpful Tips
- For an extra-indulgent treat, top your chicheme with a dollop of whipped cream.
- If fresh corn isn’t available, you can use canned corn in a pinch. Just drain it well before using.
- Don’t skip the straining step – it really makes a difference in the final texture!
Variations
- Spice it up: Add a pinch of ground ginger or cardamom for an extra flavor kick.
- Make it vegan: Substitute the whole milk with coconut milk for a tropical twist.
What to Serve With Chicheme
- Pair it with some crispy churros for a delightful dessert combo.
- Serve alongside a slice of buttery cornbread for a corn-lover’s dream
- Enjoy it with some traditional Panamanian empanadas for an authentic experience.
Storage and Reheating
To store: Keep any leftover chicheme in an airtight container in the refrigerator for up to 3 days. To reheat: Gently warm it up on the stovetop over low heat, stirring frequently. You may need to add a splash of milk if it’s too thick.
Enjoy your homemade chicheme! Whether you’re sipping it on a cozy evening at home or sharing it with friends at a summer gathering, this delightful Panamanian beverage is sure to bring smiles all around. Don’t forget to let me know how it turns out – I’d love to hear about your chicheme adventures!
Authentic Panamanian Chicheme
Ingredients
- 2 cups dried hominy soaked overnight
- 4 cups water
- 1 can 12 oz evaporated milk
- ½ cup sugar adjust to taste
- 1 cinnamon stick
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Soak: Rinse the dried hominy and soak in water overnight (8 hours).
- Boil: Drain the corn. In a large pot, combine corn, 4 cups water, and cinnamon stick. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 60 to 90 minutes until the corn is tender. (Check occasionally and add hot water if it dries out too much).
- Flavor: Stir in the evaporated milk, sugar, vanilla, nutmeg, and salt.
- Finish: Simmer uncovered for 15 minutes to thicken. Serve warm or chill in the refrigerator
- Remove from heat and let cool slightly. You can serve it warm or chilled – both are delicious!
Notes
Is Chicheme served hot or cold?
Both! In Panama, it is commonly served ice cold as a refreshing beverage. However, many people enjoy it warm, similar to a corn porridge or atole.
How long does Chicheme last in the fridge?
It stays fresh for up to 5 days. It will thicken significantly in the fridge, so you may need to add a splash of water or milk when stirring it before serving.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
