Champús

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Champús is a drink that is very popular in the southwest of Colombia (Departments of Valle del Cauca, Cauca and Nariño), Ecuador and Peru, made basically with maize, fruits like lulo (also known as naranjilla), pineapple, quince or guanábana, sweetened with panela and seasoned with cinnamon, cloves and leaves from the orange tree.

In Peru it is drunk warm, and apple, guanábana and quince is used instead of lulo. It is sold in the streets by a champusera, a typical figure of the Limean urban landscape, generally Afro-Peruvian, that passes down the recipe to younger generations.

In Ecuador it is prepared with maize flour, panela and green leaves of lemon and characteristically it is a drink in funeral rites in November or the funerals of adults because the indigenous tradition considers it a favorite of the dead.

In Colombia the broken maize is used, panela, lulo, pineapple, cinnamon, cloves and leaves of the orange tree. In the regions of the south, such as the Departments of Nariño and Cauca, it is considered mainly a drink for Christmas. In Nariño it is prepared also with leaves of cedrón and congona. In the Department of Valle del Cauca it is served very cold it is popular at any time.

In some regions of Peru and the south of Colombia they add mote to it, which is cooked maize that makes the champús thicker and is consumed as dessert.