Peken

Peken refers to a type of fermented corn or maize beverage traditionally consumed in parts of South America, particularly in the Andes region. The beverage is typically made from a specific variety of corn that is masticated, mixed with saliva, and then allowed to ferment. The saliva contains enzymes that break down the starches in the corn into sugars, which are then converted into alcohol by yeast present in the environment or added intentionally.

The preparation process can vary slightly between different communities, but the core elements of chewing, mixing, and fermentation remain consistent. Historically, the chewing of the corn was done by women, and the resulting mixture was then placed in a container to ferment for a period of days. The final product is a milky or cloudy liquid with a distinctive sour and alcoholic taste.

Peken holds cultural significance in many indigenous communities, often being consumed during festivals, religious ceremonies, and social gatherings. It is seen as a way to honor traditional practices and strengthen community bonds. The alcoholic content can vary depending on the fermentation time and the specific ingredients used. While sometimes referred to by other local names, the term "peken" is commonly used to describe this fermented maize drink.