Peruvian Chapo

Peruvian Chapo
This recipe hails from the Amazonian edges of Peru where hammocks and fires reign supreme. It would be no surprise then to discover a very clever way to turn very ripe plantains into a warming and energizing beverage.

Okay, so it isn’t the same kind of energizing as coffee, but with plenty of carbohydrates it will give you the energy needed for whatever the day may bring. …Unless, of course, you make it the traditional way by allowing it to ferment into an alcoholic beverage. That may null the ‘energizing’ effect. At that point you might as well be drinking a can of Kvass, Russian ‘bread beer.’

This version replaces fire roasting with the use of the oven. It also has some thickness to it, so a straw might be a useful tool, but it’s warming and still very much enjoyable in a hammock!… I suppose you could even spike it if you wanted to…

Chapo – Sweet Roasted Plantain Beverage

By: Semiserious Chefs
Serves: 4


  • 2 Yellow Plantains
  • 6 cups of water*
  • 2 3-inch cinnamon stick
    • OR 1 t ground cinnamon
  • 3 whole cloves
  • 2 vanilla beans; split and inside scraped
    • OR 2 t extract
  • 1/2 t ground nutmeg
  • 2 T honey, or more to taste

*You can replace some of the water with coconut water or milk for a creamier version.


  1. Peel your plantains and slice each lengthwise down the middle. Roast these on a backing sheet at 400°F  for 20 minutes.
  2. Slice the plantain into smaller pieces and add with water, cinnamon, clove, and vanilla to a small pot. Bring to a boil, then, over medium-low, allow to a simmer for 10 minutes, with a lid.
  3. Add the boiled plantains and water to a blender, but remove whole cinnamon and clove.
  4. Blend until smooth.
  5. Serve in a mug, with a straw as desired. Enjoy!!


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