Behind chicheme, there are many stories. According to legend, the Chorotegas descend from the seeds of corn, and the origin of purple corn pujagua dates back to the pre-Hispanic era when an indigenous woman running through the cornfield pricked herself on a thorn, and drops of her blood fell on the crop, painting the corn in different colors, including the purple pujagua.
Since then, indigenous people prepared Chicheme to consume during their religious rituals and some celebrations. They ground the purple corn pujagua, mixed it with various spices and water, let it ferment for a few days, cooked the resulting dough, and added cold water before straining it.
With the arrival of the Spaniards, there was a mix of indigenous-Spanish religious syncretism around the celebration of Our Lady of Guadalupe, coinciding with the festival of the Sun or Corn, which they celebrated three times a year in honor of their gods the Sun, the Moon, the Wind, and the Water.
As can be seen, these corn-based dishes have cultural and human value. Currently, there is a movement in Costa Rica to recover ancestral cuisine and promote the use of corn through dishes and drinks in the country. Efforts are being made to pass on traditional Costa Rican cuisine to the new generation.
Several organizations are working towards the appreciation and conservation of seeds and their cultivation to achieve this goal.
