Remembering 9/11 and a Recipe to prepare Chicha de Maiz 
It was 7:30 AM, September 11, 2001, and I was on my way to a client's house in Sacramento, ready to start my cooking day as a Personal Chef. Everything was perfect, I had all the cooking utensils, ingredients and containers with my logo and re-heating instructions packed in my car, it was a bright beautiful day. It was then when by the time I parked in her driveway, the radio was screaming out loud the bad news about the attack. I was shocked. I couldn't understand such an infamy.
Even today, five years after the 9/11 attack, I do not understand the reasons. There are no excuses for all the wasted lives. The whole world changed on that day, everyone's lives changed on that day. Now, five years later I am in Panama, but the remembrance of that black day would not be forgotten.
My heart goes to the families that lost their people, and to the souls that unanticipatedly left us ...we send light and our prayers.
Stop the wars. Stop all that violence! Not oil, power, land or money justifies all the inhumane acts, and the lives lost in the process.
That being said, lets get cooking now.
First: Find some good dry corn, the kind that has the "germ." Place it in a container with some water and cover it with plastic wrap. Open a few holes on the plastic so it can breathe and germination begins. Check it out every day, shake the container a little bit and add more water if it seems too dry. After 2-3 days it should have sprouted.
Second: Grind the corn sprouts and place in a deep pan with water to cover. Simmer for 3-4 hours. Then, ferociously press the mixture through a sieve. Then put the liquid back on a deep pan, add molasses to taste, thin with water if it seems too thick and simmer for 1 more hour.
Third: Let the mixture cool to room temperature and then bottle it and serve cold.
Fourth: IF, and only if, you want to feel the tropical beat, heat up your ears a little notch, THEN, leave the concoction out, covered, at room temperature to ferment a couple of days. If you choose to ferment it, please take note of the very important issue we address next.
Disclaimer: do not attempt to juggle knives, ride a bicycle, or do anything important after imbibition of this beverage. It is for nutritional use only. The management is not responsible for your obscene and irrational behavior.
Un abrazo!
Melissa
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Tags: corn, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
- by Chef Melissa
- September 11, 2006
- 11:18 am
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Comentarios
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Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
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Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
Great job!
Archives
Recetas Deliciosas
- Food for the Soul: Holy Week & Lent in Latin America
- Recetas con Zapallo: Pan de Zapallo (Pumpkin Bread)
- Pan de Zucchini
- Descubriendo nuevos sabores: Pechuga rellena de puerro con salsa de berro
- La Receta del Dia: Chuletas con aceitunas y Jerez
- La Receta del Dia: Fiesta Lobster Lasagna
- La Receta del Dia: Ensalada de Arroz con Pollo y Piña
- La Receta del Día: Camarones con Queso Feta y salsa de Tomate fresco
- La Receta del Dia: Pan de Arandanos RAPIDO!
- La Receta del Dia: Papaya Salsita
Comments
09.11.06 at 12:58 PM |
Hola Melissa, comparto tu sentimiento hacia todos los afectados (familiares, amigos y la humanidad en general) Sds.
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09.12.06 at 08:05 AM |
This recipe looks delicious Melissa. My time time here, you have a wonderful blog, great pictures.
09.12.06 at 09:29 PM |
Thanks for posting the recipe. My mom remembers making this as a kid, and my grandfather liked it lightly fermented. I’ll have to try it sometime.
09.15.06 at 04:15 AM |
That sounds really interesting - I wonder how it would taste? I’m a bit scared of trying it fermented, but hey, I’ve tried huitlacoche, so how scary can a little fermented corn brew be after that??
09.17.06 at 05:33 AM |
Hello Melissa! First of all, thanks for visiting my page last august, wasn’t able to thank you soon.
This recipe looks and sounds interesting! I really am curious of its taste
BUT this isn’t the only recipe of yours that made me want to visit regularly..thanks for sharing them with a novice like me, greatly appreciated.
About 9/11…I watched this year’s documentaries, still left me witha heavy heart. Humans must start to act like humans.
07.04.09 at 04:45 AM |
Hmm..a good recipe for good food
09.03.09 at 04:33 PM |
Wow that looks delicious. I’m going to try this is Sunday!
10.05.09 at 05:46 AM |
hi,
great post.
thanks a lot for sharing the information.
08.03.10 at 08:17 AM |
I am relocating to Sacramento with my family. I am just wondering where are the popular restaurants, that are laid back, and fun. I would like to apply, but I don’t really know anything about Sacramento or what’s out there. So any help would be appreciated!
.
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