Market Drink · Fermented Corn
Champús
Photo: Tory Stewart / Wikimedia Commons · CC BY-SA 2.0
A drink of the same name is made in Peru and Ecuador, where champús is thickened with corn and fruit and often served warm.
Cracked corn is simmered with panela, pineapple, cinnamon, clove, and lulo fruit into a thick, sweet-tart drink that is sometimes left to ferment lightly. Market vendors ladle it from big pots into cups, often with a spoon for the corn at the bottom.
Why it's made this way: Champús is a traditional drink of Cali and the southwest of Colombia, sold in the city's markets and closely tied to family celebrations and the holiday season.
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