How to make Champus

Why cooks start here

Champus is cooked the way Valle cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Champus hails from Valle del Cauca, a region known for its fertile land and vibrant flavors. Traditionally, this dish finds its place on the table during festive occasions and family gatherings, when the air is filled with laughter and the comforting aroma of simmering corn and fruit. It's a dish that speaks of home, where every family has its own cherished version, passed down through generations. In each spoonful, the sweetness of panela mingles with the tartness of lulo and the tropical warmth of pineapple, all gently spiced with a hint of clove. The corn adds a hearty texture, creating a rich and satisfying bowl that envelops you in warmth. Generously prepared and meant to be shared, Champus gathers loved ones around the table, each bite a celebration of Colombian hospitality.