Ingredients
Corn
- 400 gcracked white corn, maíz partido, soaked overnight
Liquid
- 1.5 litreswater
- 800 mlcoconut milk
- 400 mlevaporated milk
Sweetening
- 250 gsugar
- 150 mlcondensed milk, optional
- a pinch of salt
Spices
- 3cinnamon sticks
- 8cloves
- 1 tspgrated nutmeg
- a strip of orange or lime peel
- 1 tspvanilla
Also
- 150 graisins
- 3 tbsprum, optional
- 50 gbutter
To serve
- warm or cold, during Lent
Directions
- Soak the cracked corn overnight in plenty of cold water. Drain and rinse it before cooking. Now the first cooking, which is done in water.
- Simmer the soaked corn in water for an hour and a half to two hours, until the grains are tender. Cook the corn in water first rather than in coconut milk, which is the important technical point.
- Top up the water as it evaporates, since the corn absorbs a great deal. Now judging when the corn is ready. Add the coconut milk and evaporated milk and reduce the heat.
- Keep it at a bare simmer and never let it boil. Coconut milk splits when boiled hard, and the mixture scorches on the base the moment you stop stirring. Stir it regularly and scrape the bottom of the pan. Add the cinnamon sticks, cloves, nutmeg and citrus peel.
- Use whole spices where you can, since they infuse cleanly and are fished out at the end. Add the sugar only when the corn is already tender, in the last half hour.
- Simmer gently for a further thirty to forty-five minutes, stirring often. That time is when the liquid thickens and takes on the flavour of the corn and spices. Add warm milk to loosen it if it has gone too far. Add the raisins for the last twenty minutes, soaked in rum beforehand if you like.
- Stir in the butter and the vanilla off the heat. Now serving it out warm or cold. Serve it warm in bowls, or chilled, and both are traditional. Dust with more cinnamon or nutmeg. It keeps three days refrigerated and it sets firm, so loosen it with milk when reheating.
Technique
- Cracked corn is not cornmeal or hominy, and no substitute works.
- The corn is cooked in water first, since milk and sugar slow it and scorch.
- It is a Lenten dish and is associated with Holy Week.
Substitutions
- There is no real substitute for cracked white corn.
- Whole milk in place of evaporated, which is lighter.
Variations
- Made with rum-soaked raisins.
- Served chilled rather than warm.
- Made without condensed milk, which is less sweet.
History
A Lenten dessert of the Dominican south and of Haitian border communities, cooked for hours until creamy.
Frequently asked questions
What is Chacá?
Chacá is a dessert from Dominican Republic: cracked corn simmered in coconut milk with cinnamon, cloves and raisins. A Lenten dessert of the Dominican south and of Haitian border communities, cooked for hours until creamy.
How long does Chacá take to make?
Chacá takes 15 min plus overnight soaking of preparation and 2 hr 30 min of cooking. The recipe makes 8 servings. It is rated easy to make.
What can I substitute in Chacá?
Yes, within limits. There is no real substitute for cracked white corn. Whole milk in place of evaporated, which is lighter.
What is the most important thing to get right in Chacá?
Simmer the soaked corn in water for an hour and a half to two hours, until the grains are tender. Cook the corn in water first rather than in coconut milk, which is the important technical point.
