Bring some Panamanian flare to your household with some Chicheme. A totally vegan friendly beverage made from maíz pilado (dried corn kernels), almond milk, water, spices and my homemade coconut condensed milk. Instant pot and stovetop option
I am so excited to share this tasty recipe with you all today.
You're probably wondering why that is, well as you know I specialise in showcasing recipes which are gluten and dairy free while tapping into my Caribbean heritage.
Well as you know the word "Caribbean" is an umbrella term, which constitutes are large number of islands, situated between north and south America.
Panama and its Caribbean connection
Most of us are familiar with the more notable islands such as Jamaica, Cuba, Haiti, Bahamas, Trinidad and Tobago, Barbados just to name a few...
However, there are a few countries near by the aforementioned places which share some of that Caribbean culture .i.e Guyana, Belize and Panama.
Although the primary language in Panama is Spanish due to its colonial history.
A large number of the Panamanian population come from various Caribbean islands.
Many of them went to Panama between 1850 - 1880 to build the railroads and the great canal.
After the completion of labour, the vast majority of islanders decided to stay and seek residence in Panama which explains why certain regions speak creole along with the similarities in a number of cuisines.
I thought I would give my lovely readers a brief insight into the history of Panama and how it links the Caribbean although it is geographically separate by location.
What is chicheme?
In short is it a sweet drink that is popular throughout central America especially Costa Rica and Panama.
The drink is made from maíz pilado (dried corn kernels) also known as hominy.
Hominy is dried maize kernel treated in lye or lime (from limestone not the fruit).
The drink is made by first soaking the dried corn kernels overnight. The corn kernels are then boiled in water with cinnamon sticks until they completely soften.
Then additional ingredients such as evaporated milk, nutmeg, additional ground cinnamon and condensed milk is used to sweeten the drink.
The drink is left to cool down and then served cold although some people do like to sip on this beverage warm.
Is Jamaican hominy corn porridge the same thing?
I would say it has very much the same ingredients and the cooking method is identical.
The only main difference is that Jamaicans like to serve their version hot not cold and like to consume it in the morning for breakfast.
Also the texture of hominy corn porridge is thicker, some people like to add either starch/flour or mash the corn kernels to give the porridge more body.
Aside from that there really isn't a difference.
The vegan/instant pot rendition
Traditionally this recipe would be made on the stove top but nowadays we as a society lives in the fast lane.
More people are looking for quicker alternatives to make their favourite recipes which is why I updated the original recipe with an instant pot method.
This method is quicker than the stove top version and you also don't need to soak the hominy in advance.
I know so many people of Caribbean heritage and also people who are an avid lover of Caribbean cuisines.
Who are dietary restricted and want to enjoy their cultural favorite food and beverages that taste foolproof.
My version of this porridge is dairy free and vegan friendly so I omit the use of cow's milk.
There is no vegan replica (as far as I know) for evaporated milk, so what I like to do with my recipes is use almond milk instead because it has that same thin texture.
I also use my homemade coconut condensed milk. If you are using this, just know that your drink may appear darken that the original version.
Instant pot version
- Thoroughly rinse off the hominy corn and transfer it to your inner pot.
- Proceed to add the cinnamon sticks along with the water.
- Select "pressure cook" on "high" and adjust the +/- to 30 minutes.
- Place the lid on the instant pot and flick the valve to "sealling".
- The pressure cooker will take several minutes to reach pressure before it begins to cook.
- After the given time, leave to instant pot to perform a natural release of pressure for 10-15 minutes.
- Flick the valve to "venting" to release any excess pressure then remove the lid.
- Use a spoon to check the readiness of the hominy by squeezing it between your fingers, it should be soft and easy to squash (that means it is ready).
- Add the nutmeg.
- Stir in the vanilla, almond milk and coconut condensed milk (to taste).
- Remove the cinnamon sticks and discard them.
- Leave to completely cool, transfer into glasses and then place in the refrigerator.
Notes and tips
- Make sure to soak the corn kernels overnight, if you are making the stovetop version.
- This recipe should make up to 6 servings.
- Some people like to serve this hot instead of cold, you are more than welcome to do that instead.
- Hominy corn is NOT the same as sweet corn and cannot be used as a replica.
- If you don't want to use
- Feel free to use Coconut Milk instead for a more Caribbean flare.
- As the drink cools down it may thicken, if it does, it is okay to thin it out with milk/water if required.
- You can purchase dried hominy corn from any Asian, Caribbean or Latino grocery store
- Store any leftovers in the refrigerator (in individual glasses that are wrapped or in an airtight container) and consume within 2-3 days
- For best results, once you have made the drink, allow it to completely chill before serving.
Other Caribbean porridge and corn recipes to try
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Chicheme (Vegan, Gluten Free)
Ingredients
- 2 cups dried hominy (330g)
- 2 large cinnamon sticks
- 6 cups water (1.42 litres)
- 3 cups almond milk (710ml)
- 1 teaspoon vanilla extract (4g)
- ½ teaspoon pink salt (3g)
- a jar of condensed coconut milk
Instructions
Instant pot version
- Thoroughly rinse off the hominy corn and transfer it to your inner pot.
- Proceed to add the cinnamon sticks along with the water.
- Select "pressure cook" on "high" and adjust the +/- to 30 minutes.
- Place the lid on the instant pot and flick the valve to "sealling".
- The pressure cooker will take several minutes to reach pressure before it begins to cook.
- After the given time, leave to instant pot to perform a natural release of pressure for 10-15 minutes.
- Flick the valve to "venting" to release any excess pressure then remove the lid.
- Use a spoon to check the readiness of the hominy by squeezing it between your fingers, it should be soft and easy to squash (that means it is ready).
- Add the nutmeg.Stir in the vanilla, almond milk and coconut condensed milk (to taste).
- Remove the cinnamon sticks and discard them.
- Leave to completely cool, transfer into glasses and then place in the refrigerator.
Stovetop version
- Rinse the hominy several times in warm water to release some of the lye/lime before finally placing the hominy in a large bowl with water (not the 6 cups) and soak overnight.
- The next morning drain off the water and rinse again.
- Pour the hominy into a medium size saucepan with the 6 cups of water along with the cinnamon sticks and then bring to a boil.
- Reduce the heat to medium-low, cover the saucepan with the lid and allow to simmer.
- Check the saucepan frequently to ensure there is enough water, it should take almost an hour for the hominy to soften and there should be just enough water in the pan to cover the corn.
- Once cooked remove the saucepan from the stove then proceed to stir in the almond milk, vanilla, nutmeg and condensed coconut milk (to taste)
- Allow the chicheme to completely cool before refrigerating.
Notes
- Make sure to soak the corn kernels overnight, if you are making the stovetop version.
- This recipe should make up to 6 servings.
- Some people like to serve this hot instead of cold, you are more than welcome to do that instead.
- Hominy corn is NOT the same as sweet corn and cannot be used as a replica.
- If you don't want to use
- Feel free to use Coconut Milk instead for a more Caribbean flare.
- As the drink cools down it may thicken, if it does, it is okay to thin it out with milk/water if required.
- You can purchase dried hominy corn from any Asian, Caribbean or Latino grocery store
- Store any leftovers in the refrigerator (in individual glasses that are wrapped or in an airtight container) and consume within 2-3 days
- For best results, once you have made the drink, allow it to completely chill before serving.
Nutrition
Chenee says
This looks so interesting and tasty! I think it would be fun to try it this weekend with my daughter as part of her homeschool studies.
Charla says
Yay! I hope you both enjoy it!
Kim says
I've never heard of chicheme, but it looks very interesting. I think I'd really like this one.
Charla says
I hope you do.
Traci says
This chicheme is so cozy! Hard to believe it's vegan because it's so rich and decadent. Thanks for sharing another winner!
Charla says
You are more than welcome Traci.
Savita says
I have never tried it out before, but this chicheme sounds really interesting and on top of that it is vegan. So for me, it is a must try. Will surely update you once I give it a shot.
Charla says
Great, please keep me posted Savita.
Maggie Maga says
We drink this in my country but with regular mil. Could be cold or hot. For the first time in almost 40 yeas I found hominy in a Hispanic supermarket. Is in my pressure cooker right now. I can't wait!!!
Charla says
That's great to hear Maggie. Enjoy!
Ned says
So flavorful and refreshing. I loved the instant pot option to make it! Thank you!
Charla says
You are more than welcome Ned.
dana says
This looks so incredibly cozy and tasty! I can't wait to try it! Gonna hit up the local farms this weekend on the hunt for corn 🙂
Charla says
Yay! That's what I like to hear.
Holley says
Such a fun and interesting drink! I love the nutmeg and cinnamon flavors as well!
Charla says
Thank you Holley
Ardi says
This is very good, however, after chilling in the frig the coconut milk predictably solidified. How do I get around this problem if it’s meant to be served cold? Thanks!
Charla says
Hi Ardi. I'm glad you liked the recipe. The coconut milk should return to its liquid state at room temperature. If not, leave it to stand at room temperature and add a splash of water/coconut milk and that should loosen up the chicheme.
RIKA CHINITA says
IN LA PALMA DARIEN PANAMA...WE LIKE HOT CHICHEME
Charla says
Thanks for sharing that information Rika
Madeline says
Hi, I'm doing a Spanish project for school and will be making Chicheme ( hopefully) . I can't seem to find dried hominy anywhere, is canned okay? Do i have to do something to it first? Please help- thanks!
Charla says
Hi Madeline. Canned should be fine but you would need to tweak the recipe a little as this recipe is specifically for the dry corn . Use 1 1/2 cups of water instead and boil the hominy for 20mins instead. Then add the almond milk, 2 cups should be enough along with the rest of the ingredients.
Jolie says
So interesting! Thanks for the lesson on geography and cuisine Charla! I have never seen hominy before at the shops though, do you have any pointers about where one might find it? Half expecting that I might start seeing it now that I know it exists though...
Charla says
You are welcome. The best place to find hominy would be in an multicultural region/city which has ethnic stores i.e Latino, Caribbean or Asian.
Sues says
I've never heard of chicheme before, but it looks and sounds so delicious! Perfect for a chilly winter day 🙂
Charla says
Thanks Sues. Yup! highly recommended for winter.
Sarah says
I am finding this recipe completely intriguing and simply can't wait to give it a try! Looks so delicious!
Charla says
Thank you so much Sarah. I hope you enjoy it 😉
Gina Marie says
I never had this before nor heard of it. Can't wait to give it a go!
Charla says
I hope you enjoy it Gina
Liz says
Wow I've never heard of a corn drink! This sounds like a really cool recipe!
Charla says
Thanks Liz
Cliona Keane says
This sounds amazing! I've recently discovered just how healthy corn is so I'm planning on eating lots more of it and this is perfect!
Charla says
Yay! That's what I like to hear Cliona.