A strong fermented maize drink served at village and Indigenous festivals. It is brewed in Panama’s interior and by Guna and Ngäbe communities for coming-of-age and harvest ceremonies, in clay or wooden vessels.
It is a ceremonial drink brewed to a schedule set by particular communities, it produces alcohol, and the ferment relies on cultures resident in vessels used across generations.
What goes into it
- maize
- sugarcane juice or panela
- water
How it is made
Maize is ground and boiled into a thick wort, sweetened with cane, and left to ferment in a clay or wooden vessel for several days to weeks — considerably longer than the everyday sweet chicha, which is what makes it fuerte. The vessels carry the culture forward from one brewing to the next.
How long it takes: several days to weeks, depending on the ceremony it is brewed for
How it is eaten
From a gourd or a cup at a chicha ceremony, an inna, or a harvest festival.
History
Brewed in Panama’s interior and by Guna and Ngabe communities for coming-of-age and harvest ceremonies, using maize fermented in clay or wooden vessels.
Frequently asked questions
What is Chicha fuerte?
Chicha fuerte is a wine & spirit from Panama: strong fermented maize drink served at village and Indigenous festivals. Brewed in Panama’s interior and by Guna and Ngabe communities for coming-of-age and harvest ceremonies, using maize fermented in clay or wooden vessels.
How is Chicha fuerte made?
Maize is ground and boiled into a thick wort, sweetened with cane, and left to ferment in a clay or wooden vessel for several days to weeks — considerably longer than the everyday sweet chicha, which is what makes it fuerte. The vessels carry the culture forward from one brewing to the next. It takes several days to weeks, depending on the ceremony it is brewed for.
Can I make Chicha fuerte at home?
No, and the atlas gives no method for it. It is a ceremonial drink brewed to a schedule set by particular communities, it produces alcohol, and the ferment relies on cultures resident in vessels used across generations.
What goes into Chicha fuerte?
Maize, sugarcane juice or panela, water.
How is Chicha fuerte eaten?
From a gourd or a cup at a chicha ceremony, an inna, or a harvest festival.
