Birimbí Cauca
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
10 minutes
Difficulty
Medium
Ingredients
500
gr pilao corn
125
gr panela (unrefined cane sugar)
2
piece(s) cinnamon sticks
5
piece(s) tender orange tree leaves
2
piece(s) cloves
water
milk (optional)
Directions
- Leave the corn in enough water for 3 days, remove and grind very fine, dissolve in fresh water and strain through a horsehair sieve, so that the susanga (or bran) remains.
- Let rest for 3 days to ferment a little, draining it, that is, removing the water from the top until a very thick gruel remains.
- Add cinnamon, cloves, tender orange leaves and panela, and stir well.
- Serve cold or hot, mixed with a little milk, if desired.