Panamanian Chicheme is typically served as a dessert or snack, although it can also be enjoyed as a refreshing drink on a hot day. It is a traditional beverage from Panama that is known for its rich, creamy texture and sweet taste. It is a popular drink that is enjoyed throughout the country, especially during the hot summer months.
The history of Panamanian Chicheme recipes dates back to the pre-Columbian era, when indigenous people in Panama would make a similar drink using corn, water, and sweeteners. Over time, the Panamanian Chicheme recipe evolved to include condensed milk, coconut milk, and cinnamon, giving it the distinct flavor that it is known for today.
Panamanian Chicheme recipes is a labor-intensive process that involves soaking corn overnight and then boiling it until it becomes soft. The corn is then blended with condensed milk, coconut milk, cinnamon, and other sweeteners to create a smooth, creamy mixture. The mixture is then strained to remove any remaining solids and chilled before serving.
Overall, Panamanian Chicheme is a beloved drink that has become an important part of Panama’s culinary tradition. It is often served at festivals and celebrations, such as Carnival or Independence Day, as well as at family gatherings and other social events. Its sweet, creamy flavor and rich history make it a popular choice for those looking to experience the country’s unique culture and cuisine.
3 Reasons People Love Panamanian Chicheme Recipe
1. Sweet and refreshing taste: Panamanian chicheme is a traditional drink made from sweet corn, condensed milk, coconut milk, and cinnamon. It has a unique and delicious flavor that is both sweet and refreshing, making it perfect for hot weather or as a dessert.
2. Cultural significance: Chicheme is a beloved traditional drink in Panama and is often served at special events and celebrations. Many Panamanians have fond memories of drinking chicheme with their families and friends, making it a culturally significant Panamanian recipe.
3. Easy to make: Panamanian Chicheme recipes are a simple Panamanian chicken and rice dish that requires only a few ingredients and can be made in under an hour. This makes it a popular recipe for people who are short on time but still want to enjoy a delicious and unique drink.
How To Make Our Panamanian Chicheme Recipe
Ingredients (Serves 8):
1 can of sweet corn (15 oz)
1 can of evaporated milk (12 oz)
1 can of condensed milk (14 oz)
1 cinnamon stick
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon of vanilla extract
Cinnamon powder for garnish
1. Drain the can of sweet corn and pour the kernels into a blender.
2. Add the evaporated milk, condensed milk, cinnamon stick, ground cinnamon, salt, and vanilla extract to the blender.
3. Blend the mixture on high speed for 2-3 minutes, until it’s smooth and creamy.
4. Pour the chicheme mixture into a large saucepan and heat it over medium heat. Stir constantly to prevent it from burning.
5. Once it comes to a boil, reduce the heat and let it simmer for 5-7 minutes, until it thickens.
6. Remove the cinnamon stick from the saucepan and let the chicheme cool to room temperature.
7. Once the chicheme is cool, pour it into a pitcher and add ice cubes.
8. Stir the chicheme until the ice cubes melt and it’s chilled.
9. Pour the chicheme into glasses and sprinkle cinnamon powder on top for garnish.
Nutritional Values for One Serving of Panamanian Chicheme:
Saturated Fat: 4g
Trans Fat: 0g
Prep time: about 10-15 minutes
Cooking time: around 30-40 minutes.
List of Pots, Pans and Cooking Equipment:
Large pot or saucepan
Blender or food processor
Strainer or cheesecloth
Best way to Store Panamanian Chicheme:
Keep it refrigerated in an airtight container such as a glass jar or plastic container. It can last for up to 3-4 days in the fridge.
Possible Substitutions for Ingredients for Panamanian Chicheme:
▣ Sweetened condensed milk can be substituted with coconut milk or almond milk.
▣ Corn can be substituted with frozen or canned corn.
▣ Cinnamon sticks can be substituted with ground cinnamon.
Ingredients to Substitute for a Vegetarian version of Panamanian Chicheme:
Sweetened condensed milk can be substituted with coconut milk or almond milk.
Evaporated milk can be substituted with soy milk or almond milk.
Tips and Tricks for Easier Creations of the Recipe
▣ Use fresh corn for better flavor and texture.
▣ Soak the corn overnight to reduce cooking time.
▣ Blend the corn mixture in batches to avoid overfilling the blender.
Possible Panamanian chicken and rice side dishes and desserts to serve with Panamanian Chicheme
Arroz con Pollo
Tres Leches Cake
How to Serve Panamanian Chicheme
Serve chilled in a glass.
Garnish with cinnamon powder and sweetened condensed milk.
Serve with a side of fried plantains or empanadas.
FAQs About Panamanian Chicheme
1. What is Panamanian Chicheme ?
Panamanian Chicheme is a sweet and creamy corn-based beverage that is popular in Panama and other parts of Central and South America. It is made from corn, milk, cinnamon, and other ingredients, and is traditionally served cold.
2. How do you make Panamanian Chicheme ?
To make Panamanian Chicheme, you will need fresh corn, milk, sweetened condensed milk, cinnamon sticks, and vanilla extract. The corn is blended with milk and strained to create a smooth mixture, which is then cooked with the other ingredients until thickened. The mixture is then chilled before serving.
3. Is Panamanian Panamanian Chicheme gluten-free?
Panamanian Chicheme is generally gluten-free, as it is made with corn and does not contain wheat or other gluten-containing grains. However, it is important to check the labels of any ingredients you use to ensure that they are gluten-free.
4. Can Panamanian Panamanian Chicheme be made vegan?
Panamanian Chicheme is traditionally made with milk and sweetened condensed milk, which are not vegan. However, you can make a vegan version of this recipe by substituting the milk with a non-dairy milk such as almond milk, and using a vegan sweetened condensed milk alternative.
5. How long does Panamanian Chicheme keep?
Panamanian Chicheme can be kept in the refrigerator for up to 3-4 days in an airtight container. It is important to store it properly and consume it within this time frame to ensure freshness and safety.
- Large pot or saucepan
- Blender or food processor
- Strainer or cheesecloth
- 1 15 oz sweet corn
- 1 12 oz evaporated milk
- 1 14 oz condensed milk
- 1 cinnamon stick
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp vanilla extract
- ice cubes
- Cinnamon powder for garnish
- Drain the can of sweet corn and pour the kernels into a blender.
- Add the evaporated milk, condensed milk, cinnamon stick, ground cinnamon, salt, and vanilla extract to the blender.
- Blend the mixture on high speed for 2-3 minutes, until it's smooth and creamy.
- Pour the chicheme mixture into a large saucepan and heat it over medium heat. Stir constantly to prevent it from burning.
- Once it comes to a boil, reduce the heat and let it simmer for 5-7 minutes, until it thickens.
- Remove the cinnamon stick from the saucepan and let the chicheme cool to room temperature.
- Once the chicheme is cool, pour it into a pitcher and add ice cubes.
- Stir the chicheme until the ice cubes melt and it's chilled.
- Pour the chicheme into glasses and sprinkle cinnamon powder on top for garnish.
Tips and Tricks▣ Use fresh corn for better flavor and texture. ▣ Soak the corn overnight to reduce cooking time. ▣ Blend the corn mixture in batches to avoid overfilling the blender.
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