Street Vendor · Fermented Corn Drink
Boj
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Boj is fermented from sugarcane juice and corn in wooden barrels for about a week, and in parts of the Verapaces it's still poured as a ceremonial offering at weddings and funerals.
A cloudy, faintly sour home-brewed alcohol sold by the cupful from unmarked jugs at Cobán's Saturday market, usually by older Q'eqchi' women who've made it the same way for decades. It's drunk at room temperature from a gourd or plastic cup.
Why it's made this way: The Verapaces' cool, wet climate suits sugarcane and corn, and Boj-brewing survives here as a Q'eqchi' tradition largely unknown outside the region.
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