During my history classes back in college, I learned that Filipinos used corn as a substitute for coffee during the Second World War. They also used bananas as a substitute for tomato ketchup, but there’s nothing unusual about that since banana ketchup is everywhere in this country. Corn coffee though–that’s something I’ve never heard of. So when I encountered it at a small artsy cafe in Xavierville Avenue called Rafa’s, I decided to try it out. Corn coffee pretty much tastes like coffee bean coffee, except it has a corn-like scent to it. It’s also high in fiber and has no cholesterol or preservatives. And unlike regular coffee, it doesn’t contain a single bit of caffeine–perfect for when you’re craving for that coffee beverage taste without wanting to spend the rest of the evening tossing and turning.
The packet pictured above was purchased at a food fair some months ago for only 35 pesos. Unfortunately I don’t think it’s available in supermarkets or groceries since I’ve yet to see them in normal retail stores.
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