Sweet Shop · Lenten Corn Pudding

Chacá (Sweet Cracked-Corn Pudding)

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Before cracked corn was sold ready-made, cooks pounded the kernels in a large mortar with hot ash to strip off their skins.

Cracked dried corn is simmered with cow's milk, evaporated milk, coconut milk, cinnamon and sugar until thick and creamy, and eaten warm or cold. Barahona cooks often add grated coconut or lime zest, and it is made at home, shared between neighbours and sold by sweet shops, above all in Lent.

Why it's made this way: Chacá is the southern Dominican name for this corn dessert, which the Cibao calls maíz caquiao, and Barahona is one of the southern provinces with its own coconut variant.

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