Boj is a traditional fermented drink of the Q’eqchi’ people of Alta Verapaz, made from corn and sugarcane, documented even in Guatemalan scientific studies.
It’s an artisanally produced, communally consumed drink, tied to celebrations and to the cultural identity of the Alta Verapaz region.
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Guatemalan Boj
- Prep Time: 1 hour
- Cook Time: 72 hours
- Total Time: 73 hours
- Yield: 10 servings
- Category: Beverage
- Cuisine: Guatemalan
Ingredients
- 1 kg of corn, cooked and ground (about 2.2 lb)
- 500 g of panela (unrefined cane sugar), grated (about 17.5 oz)
- 4 liters of water (about 17 cups)
- 1 piece of tree bark traditionally used as a starter (per local family recipe) (optional)
Instructions
- Make the base, mix the cooked, ground corn with the grated panela and water in a large clay or food-safe plastic container.
- Ferment, cover the container with a cloth and let ferment in a warm place for several days, checking the process daily.
- Check, boj is ready when it develops the characteristic flavor and aroma of fermentation, slightly tart and alcoholic.
- Strain, strain the fermented liquid to remove solids.
- Serve, serve in small portions, according to community custom.
Tips for getting it right
- Boj is a traditional artisanal drink; its preparation varies by family and community in Alta Verapaz.
- Fermentation time depends on room temperature and can take several days.
- It’s a low-alcohol drink resulting from the natural fermentation of corn and panela.
- It’s recommended to check local regulations before producing or selling this drink, given its traditionally artisanal and informal nature.
Traditional variations
- It’s a traditional drink of the Q’eqchi’ people of Alta Verapaz, with deep cultural roots.
- It has been documented in Guatemalan academic studies on traditional fermented drinks.
How to serve
Boj is served in small portions, traditionally in community settings and celebrations.
It’s a drink with strong cultural meaning for the Q’eqchi’ people of Alta Verapaz.
Recommended sides
- None, enjoyed on its own
Did you know?
Boj has been the subject of scientific studies in Guatemala, documenting its fermentation process and cultural importance.
It’s a drink deeply tied to the identity of the Q’eqchi’ people of Alta Verapaz, passed down from generation to generation.
Frequently Asked Questions
It's a traditional fermented drink of the Q'eqchi' people of Alta Verapaz, made from corn and sugarcane.
Yes, it's a low-alcohol drink, resulting from the natural fermentation of its ingredients.
It's artisanally produced in Q'eqchi' communities of Alta Verapaz, Guatemala.
Yes, there are studies from Guatemalan universities documenting its production process and cultural relevance.
