Chicha (corn beer). Chicha is made in South and, to a lesser extent, Central America. Unlike African opaque beer, it is not brewed commercially, but instead is made and served in what sound to me like wee tiny brewpubs. An abbreviated version is also made in people's kitchens. Chicha is consumed whilst still fermenting and so is low in alcohol. It is often spiced and may also be served with fruit. With Bill's help and a little patience, a friend and I recently completed a batch. This was a very interesting and satisfying endeavour which included growing and malting the corn used. Every step of the process was very simple, and I highly recommend attempting this at home. My second crop of corn is about to come in and the results were good enough that I will be doing this again in the near future.
Don't be intimidated by all the steps. Really, there are just a few steps. The additional "steps" are all the wonderful variations you can make. Nutrition information is not correct, as it does not include the extra ingredients listed in the variations below.
Calzone has the same flavors as pizza, but it is made like a huge turnover with the meat, sauce and melting cheese sealed inside. It can stand alone as a substantial snack, or, combined with a green salad and soup, it makes an easy supper.