Champús

🧂 Ingredients

• 500g Corn kernels(Fresh or frozen. If using dried corn, soak overnight and cook until very tender before proceeding.)
• 300g Panela (unrefined whole cane sugar)(Can be substituted with dark brown sugar if panela is unavailable.)
• 1 medium Pineapple(Peeled, cored, and cut into chunks. About 500-600g.)
• 6 medium Lulo(About 400-500g. Look for firm, ripe fruit. If unavailable, a mix of lime and passion fruit juice can be a substitute.)
• 6 Whole cloves(For aromatic spice.)
• 2 liters Water(Divided use.)

👨‍🍳 Instructions

1. 1

   Cook the corn: In a large pot, combine the corn kernels with 1 liter of water. Bring to a boil, then reduce heat and simmer until the corn is very tender and easily mashable, about 45-60 minutes. Drain the corn, reserving the cooking liquid. Mash the corn into a rough paste using a potato masher or the back of a spoon. If the mixture is too dry, add a little of the reserved cooking liquid.

   ⏱️ 1 hour
2. 2

   Ferment the corn: Transfer the mashed corn to a clean, non-reactive bowl or container. Add the remaining 1 liter of water and stir well. Cover loosely with a clean cloth or plastic wrap secured with a rubber band. Let it ferment at room temperature for at least 12 hours, or overnight. You should notice a slight effervescence and a tangy aroma.

   ⏱️ 12-24 hours
3. 3

   Prepare the fruit syrup: While the corn is fermenting, prepare the fruit component. In a saucepan, combine the pineapple chunks, panela, and whole cloves. Add about 1 cup of water. Bring to a simmer over medium heat (around 180°C / 350°F for the panela to dissolve and caramelize slightly). Cook for about 20-30 minutes, stirring occasionally, until the pineapple is softened and the panela has dissolved into a syrup. Remove the cloves.

   ⏱️ 30 minutes
4. 4

   Blend the lulo: Cut the lulos in half and scoop out the pulp and seeds. Place the lulo pulp in a blender with a small amount of water (about 1/2 cup) and blend until smooth. Strain the lulo puree through a fine-mesh sieve to remove the seeds, pressing to extract as much liquid as possible. Discard the seeds.

   ⏱️ 10 minutes
5. 5

   Combine and chill: Add the cooked pineapple and panela syrup (including the softened pineapple pieces) to the fermented corn mixture. Stir in the strained lulo juice. Mix everything thoroughly. Taste and adjust sweetness if necessary by dissolving a little more panela in warm water and adding it to the mixture. Chill the Champús in the refrigerator for at least 1-2 hours before serving.

   ⏱️ 2 hours (minimum chilling)
6. 6

   Serve: Ladle the chilled Champús into glasses. It can be served with ice if desired. The consistency should be slightly thick, like a smoothie or a very thin porridge.

💡 Pro Tips

• ✓The fermentation time can be adjusted to your preference. Longer fermentation will result in a more pronounced tangy and alcoholic flavor.
• ✓Champús is a specialty of the Valle del Cauca region of Colombia and is often served during festive occasions.
• ✓This drink is incredibly refreshing, especially on a warm day.

🔄 Variations

• For a more intensely fermented flavor, extend the fermentation time to 24-48 hours.
• Substitute some or all of the lulo with guanabana (soursop) pulp for a different tropical flavor profile.
• Some recipes include a small amount of rice flour or cornstarch for a thicker consistency.

🥗 Nutrition

Per serving