Behind chicheme, there are many stories. According to legend, the Chorotega people originate from corn seeds, and the origin of Pujagua corn dates back to pre-Hispanic times, when an indigenous woman, running across the milpa, pricked herself with a thorn, and drops of her blood fell onto the crop, painting the corn in different colors, among which the purple Pujagua appeared.
Since then, the indigenous people prepared a version of chicheme to consume during their religious rituals, as well as during some festivals. They ground the Pujagua corn, mixed it with various spices and water, letting it ferment for several days. The resulting mash was cooked and then mixed with cold water before straining.
With the arrival of the Spanish, a syncretism occurred between indigenous and Spanish cultures, especially around the celebration of Our Lady of Guadalupe, which coincided with the Sun or Corn festival, celebrated three times a year in honor of their gods: the Sun, the Moon, the Wind, and the Water.
As can be seen, these dishes made with corn hold significant cultural and human value. Currently, in Costa Rica, there is a movement to recover ancestral cuisine and particularly to promote the use of corn through traditional dishes and drinks. The goal is to pass on Costa Rican traditional cooking to the new generation.
To achieve this, various organizations have focused their efforts on valuing and conserving seeds and planting them.
