Bring some Panamanian flare to your household with this vegan style sweet corn drink called chicheme especially nice to sip on during the harsh winter.
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.
A brief history of Panama and it’s Caribbean connection
Most of us are familar 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 – 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 some insight into the history of Panama and how it links into the Caribbean although it is geographically separate by location.
What is chicheme?
A sweet corn drink made from hominy. Hominy is dried maize kernel treated in lye or lime (from limestone not the fruit).
Please note that you cannot eat hominy raw it has to be cooked. Interestingly, you’ll find cultural cuisines such as Mexican Costa Rican and the Caribbean itself which eat this type of corn.
Corn play a crucial role in many of our recipes it can range from a dried sweet corn snack called Asham to some Corn Soup after a long night of partying hard.
This porridge vs hominy corn porridge
Although in Jamaica hominy is used to make porridge, it is not the same as Hominy Corn Porridge. It does remind me a lot of what I grew up on. Overall, the main difference between the two dishes is the texture.
Chicheme is a thin cold corn beverage, not watery but definitely not thick either well as the corn porridge that I grew up on is thickened with flour/starch.
A vegan rendition
My version of this porridge is vegan so I omit the use of cow’s milk. There is no vegan replica (as far as I know) for evaporated milk, depending on the recipe, you can easily use this condensed coconut milk which is what I did. The colour of the drink will darken a little but the results are the same.
I know so many people of Caribbean heritage or simply an avid lover of Caribbean cuisines who are dietary restricted and want to enjoy their favorite food and beverages that are foolproof.
How long does the hominy corn take to cook?
In total it shouldn’t take more than an hour for the hominy to soften thoroughly. Use a spoon to determine its readiness by crushing some of the corn with the back of a spoon.
Notes and tips
- Make sure to soak the maize overnight, so it is soft and ready to boil the next day
- Hominy corn is NOT the same as sweet corn and cannot be used as a replica.
- If you don’t want to use coconut milk simply use almond milk instead.
- As the drink cools down it may thicken, if it does, it’s normal 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 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’s to try
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Chicheme (Vegan style)
Ingredients
- 1 cup of hominy
- a jar of condensed coconut milk see post
- 3 large cinnamon sticks
- 3 cups of almond milk
- 6 cups of water
- 1 tsp of vanilla extract
- 1/2 tsp of himalayan pink salt
Instructions
- 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 pink salt 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, condensed coconut milk and vanilla extract.
- Allow the chicheme to completely cool before refrigerating.
- Serve with a dash of nutmeg on top
Notes
- Make sure to soak the maize overnight, so it is soft and ready to boil the next day
- Hominy corn is NOT the same as sweet corn and cannot be used as a replica.
- If you don't want to use coconut milk simply use almond milk instead.
- As the drink cools down it may thicken, if it does, it's normal 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 and consume within 2-3 days
- For best results, once you have made the drink, allow it to completely chill before serving.
Nutrition
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!
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.
IN LA PALMA DARIEN PANAMA…WE LIKE HOT CHICHEME
Thanks for sharing that information Rika
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!
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.
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…
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.
I’ve never heard of chicheme before, but it looks and sounds so delicious! Perfect for a chilly winter day 🙂
Thanks Sues. Yup! highly recommended for winter.
I am finding this recipe completely intriguing and simply can’t wait to give it a try! Looks so delicious!
Thank you so much Sarah. I hope you enjoy it 😉
I never had this before nor heard of it. Can’t wait to give it a go!
I hope you enjoy it Gina
Wow I’ve never heard of a corn drink! This sounds like a really cool recipe!
Thanks Liz
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!
Yay! That’s what I like to hear Cliona.