Comments on: the spoils of semana santa

By: Accentor

Accentor — Fri, 11 Mar 2011 11:54:58 +0000

Chicha De Avena

Chicha:

? 1 taza de harina de avena Lassie

? 6 tazas de agua

? ½ taza de almíbar de papelón

? 1 lata de leche condensada

? 2 cdtas. de vainilla

Almíbar:

? ¼ de panela o papelón

? 2 tazas de agua

Almibar:

Cueza a fuego lento y deje que se disuelva la panela. Apague cuando espese el almíbar.

Chicha:

Hierva el agua; agregue la avena revolviendo; tape y apague el fuego. Deje enfriar. Agregue el almíbar, leche condensada y la vainilla, licue muy bien y cuélelo. Sirva bien frío.

By: Bethany

Bethany — Wed, 09 Jul 2008 09:59:48 +0000

Does anyone have an authetic Chicha de Avena recipe from Panama?

By: Patriccio

Patriccio — Sat, 14 Apr 2007 18:23:11 +0000

How could I forget chicha avena? Wow, that stuff is good.

By: cojito

cojito — Sat, 14 Apr 2007 11:23:12 +0000

vieja – i've been meaning to try chicha avena next. but, your homemade coffee and rum mix sounds fantastic.

By: vieja

vieja — Fri, 13 Apr 2007 11:32:08 +0000

There are quite a few chichas that are good with some rum in them. My favorite might be guayaba or guayaba pina. Maracuya is good too. With some vodka it is even better. If you haven't had chicha avena that is really good. Homemade is much better than the version they sell in the boxes with the little carrizos attached. Arroz con pina is another good one. Granadilla is good but hard to find.

My favorites are my own invention. I use dark rum, coffee, sugar and vanilla. Let it all stew for a day then strain it, and add it to some cold milk. I drink that so when I get drunk I will stay awake. I have a version with chocolate instead of coffee that I save for "special" occasions.

By: lakesdiver

lakesdiver — Fri, 13 Apr 2007 08:24:23 +0000

Â¡Ay, tamarindo! Me gusta mucho tamarindo pero es un poco dificil para obtener aqui en "the great white north".

By: Patriccio

Patriccio — Fri, 13 Apr 2007 05:31:17 +0000

Chicheme is an excellent drink on a hot afternoon. Yes, the lumpiness kind of put me off at first, but the taste makes up for it. We'd always stop at Queso Chela or Queso Mili on our way to the interior.

Panama has a lot of tastes and flavors almost unknown to NorteAmericanos – nance, guanabana (sp?), chicha fuerte, maricuya, tamarindo, etc.

Agua de pipa con seco es un bebida excellente, pero muy peligroso.