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Soft drinks from Panama
Chicheme is a sweet, spiced drink of hulled maize cooked for hours in water, then finished with sugar, cinnamon, vanilla, nutmeg and milk. Panama's culture ministry describes the La Chorrera version as cooked, with no fermentation step; some regional versions are described as soaked and left to ferment, but no study of that fermentation was found.
A short entry: the sources we found record only what is said here about Chicheme itself.
| Hulled maize (maíz pilado), whole or lightly ground | [sicultura] |
| Water for cooking | The cooking liquid is kept; it is part of the drink[sicultura] |
| Sugar | Added after about 4 hours of cooking[sicultura] |
| Cinnamon, vanilla and nutmeg | Cloves are also named for the La Chorrera version[sicultura][telemetro2023] |
| Milk | Evaporated milk and coconut in the Colón version[sicultura][telemetro2023] |
Total time across the recorded steps: 9 h – 10 h
What changes: Starting material: maize pounded to remove the hulls
Output: hulled maize (maíz pilado), whole or lightly ground.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chicheme is a sweet, spiced drink of hulled maize cooked for hours in water, then finished with sugar, cinnamon, vanilla, nutmeg and milk. Panama's culture ministry describes the La Chorrera version as cooked, with no fermentation step; some regional versions are described as soaked and left to ferment, but no study of that fermentation was found. Made in 4 steps over 9 h – 10 h. The longest step, cook the maize for hours, takes 8–9 h (Ministerio de Cultura de Panamá 2025).
| Main step | 8–9 hReported[sicultura] | Cook the maize for hours |
|---|
Unlike chicha de jora, chicheme is not brewed into a beer. The Panamanian ministry's record of the La Chorrera version describes cooking only, with no fermentation step; Wikipedia says some versions ferment.
Every number is labelled with how it is known. How this atlas is made
Panama's Ministry of Culture records chicheme chorrerano as part of the traditional food of La Chorrera, a seal of its cuisine that locals and visitors ask for. Wikipedia says the name seems to come from Nahuatl, from chicha, and may instead come from a Guna or Mozarabic word.
