Drinks
Cochabamba Chicha
Ingredients
- - 1kg (2.2 lb) jora corn (malted maize) or yellow corn flour
- - 4 litres (1 gallon) water
- - 100g (1/2 cup) brown sugar or chancaca (unrefined cane sugar), to taste
- - 1 cinnamon stick (optional, for a milder household version)
Method
- Simmer the jora corn in water for 2-3 hours, stirring occasionally, until the liquid reduces and deepens in colour.
- Strain the liquid through cheesecloth, pressing to extract as much liquid as possible; discard the solids.
- Stir in the sugar while the liquid is still warm, then allow to cool to room temperature.
- Transfer to a clean fermentation vessel, cover loosely, and leave at room temperature for 2-4 days to ferment, tasting daily.
- Once it reaches the desired balance of sweetness and tang, strain again and refrigerate to slow further fermentation.
- Serve chilled in traditional clay cups (keros) or glasses.
Introduction: Chicha, a fermented corn drink, has been made in the Andes since long before Spanish arrival, traditionally in Cochabamba's chicherias — informal taverns marked with a small white flag outside.
Cultural Background: Chicha, a fermented corn drink, has been made in the Andes since long before Spanish arrival, traditionally in Cochabamba's chicherias — informal taverns marked with a small white flag outside. It plays an important social and ceremonial role, offered at toasts and agricultural rituals such as the challa, a libation poured to the earth (Pachamama).
Tips: Fermentation time varies with room temperature — warmer conditions ferment faster, so taste daily rather than following a fixed schedule.
Variations: A quicker, non-fermented household version can be served fresh as a sweet corn drink without the fermentation step. Vegetarian / Vegan Note Naturally vegan as written.
Storage: Refrigerate the fermented chicha and consume within one week; fermentation continues slowly even when chilled.
Reheating: Served cold; not intended to be reheated.
Nutrition: Per serving (approx.): 110 kcal, 1g protein, 0g fat, 25g carbohydrate.
FAQs:
Q: Is chicha alcoholic?
A: Traditionally fermented chicha does develop a mild alcohol content; the shorter, unfermented version is non-alcoholic.
Q: What is jora corn?
A: A specially malted maize used across the Andes for chicha-making, available in South American grocery stores or online.