Guarapo Llanero (The Fermented Sugarcane)
An authentic, fermented beverage from the Colombian plains made from reduced sugarcane syrup (melado) and ground corn dough.
Ingredientes
- Sugarcane Juice: Enough to fill your desired bottle. If you cannot find fresh raw sugarcane juice, you can substitute by melting a block of Panela (unrefined cane sugar) in a small amount of water to create a thick syrup.
- Threshed Corn (Maíz Trillado): Quantity to taste. The original recipe is "grandma style"—it doesn't give grams because it depends on the texture you want. For a standard bottle, start with about 1 cup of dried white hominy corn.
- Fresh Water. For the final mixture.
Preparación paso a paso
- Prepare the Melado (Syrup): Pour the sugarcane juice into a pot and bring it to a boil. Lower the heat and simmer until the liquid reduces and thickens into a syrup consistency, known locally as melado. Set aside to cool.
- Soak the Corn: Place the maíz trillado (threshed corn) in a bowl and cover with water. Let it soak for 24 hours to soften.
- Grind the Dough: Drain the corn and grind it finely until you achieve a dough-like consistency. (You can use a food processor or a heavy-duty corn grinder for this).
- The Mix: In a large pitcher or clay pot, combine the corn dough and the prepared melado. Add fresh water to reach your desired volume and stir vigorously to combine.
- Fermentation: Cover the container with a cheesecloth or loose lid to allow airflow. Let it sit at room temperature for approximately 3 days. (Tasting Note: Taste it daily. The longer it sits, the stronger the fermentation. Stop when it reaches your preferred balance of sweet, sour, and "buzzy.")
- Serve: Stir well before serving. For the full experience, serve chilled in a totuma bowl.
Datos Curiosos
- The image shows the drink in a Totuma. This is a vessel made from the fruit of the calabash tree (Crescentia cujete), used by Indigenous peoples and farmers in Colombia for centuries as an eco-friendly bowl.
- If bottling this drink, be very careful with glass bottles. The fermentation produces carbon dioxide (CO2). If you seal it too tightly without "burping" the bottle, it can explode.