Chicheme is a fermented atol, made from corn, traditional in some countries of Central America, especially in Costa Rica and Panama. In Costa Rica, the one that is made in the province of Guanacaste is popular.
The drink is made mainly of pujagua seasoning corn, to which spices such as cinnamon and nutmeg are added, as well as water, panela and ginger. There are many preparations depending on the locality. In general, after mixing the ingredients, it is left to ferment gradually, allowing the corn to soak and then grinding finely. The obtained dough is cooked and cold water is added to strain it.
The word chicheme seems to come from Nahuatl, as a derivative of chicha (fermented corn wine), although in Ferrero, it is mentioned that it may come from the Kuna chichab (corn) voice or from the Mozarabic chichen (cocer, sancochar). Bibliography
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