Holy Week Tradition · Corn Pudding

Chacá (Sweet Corn and Coconut Pudding)

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Chacá is traditionally eaten cold during Holy Week in Barahona, a rare case of a Dominican street dessert tied to a specific religious calendar date rather than sold year-round.

Dried corn kernels are boiled for hours with milk, coconut, cinnamon, and sugar until thick and porridge-like, then chilled and ladled into cups by street vendors, especially the week before Easter.

Why it's made this way: The dish is most strongly associated with the southern Barahona region, where the Holy Week tradition of preparing and street-selling chacá remains especially strong.

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Part of World of Street Food — 690 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.