MundoAndino Home : Andes Colombia Guide at Mundo Andino


Champus is a drink popular in southwest Colombia , Ecuador and Peru, made with maize, fruits such as lulo (also known as naranjilla), pineapple, quince or guanabana, sweetened with panela and seasoned with cinnamon, cloves and orange tree leaves.

In Peru it is drunk warm, and apple, guanabana and quince is used instead of lulo. It is sold in the streets by a champusera, a typical figure of Lima's landscape, generally Afro-Peruvian, who passes down the recipe to younger generations.

In Ecuador it is prepared with maize flour, panela and green leaves from the lemon tree. It is a drink in funeral rites in November or the funerals of adults because the indigenous tradition considers it a favorite of the dead.

In Colombia, crushed maize is used, in addition to panela, lulo, pineapple, cinnamon, cloves and leaves of the orange tree. In the regions of the south, such as the Departments of Narino and Cauca, it is considered mainly a drink for Christmas. In Narino it is prepared also with leaves of cedron and congona. In the Department of Valle del Cauca it is served very cold it is popular at any time.

In some regions of Peru and southern Colombia, the drink is made with mote, cooked maize that makes the champus thicker; in these regions, it is consumed as dessert.

Didn't find what you were looking for.
Need more information for your travel research or homework?
Ask your questions at the forum about Colombian cuisine or help others to find answers.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Champus

Disclaimer - Privacy Policy - 2009