Fermented Corn Drink
The Quirky Foodster Team
Ingredients
- Dried maize kernels — 500 g (1.1 lb)
- Water — 3 L (12 1/2 cups)
- Brown sugar or panela — 150 g (5.3 oz)
- Whole cloves (optional) — a few
Method
- Simmer the maize kernels in the water for about 1 hour, until softened and the liquid has taken on a golden colour.
- Strain, reserving the liquid and discarding the kernels.
- Stir in the sugar or panela and cloves if using, and let cool to room temperature.
- Transfer to a clean fermentation vessel, cover loosely, and leave in a warm place for 2-4 days, tasting periodically, until it reaches the desired level of tartness and mild fizz.
- Strain again and serve chilled.
Introduction: A lightly fermented drink made from maize, a beverage with deep pre-Columbian roots that continued to be brewed throughout the colonial period.
Cultural Background: Chicha, fermented from maize, has ancient roots across the Andes and other parts of the Americas, used in both everyday life and ceremonial occasions, and its brewing continued throughout the colonial period despite some official efforts to discourage indigenous customs.
Tips: Taste daily once fermentation begins — the drink can range from mild and sweet to notably tart and lightly alcoholic depending on how long it ferments.
Variations: Different regions traditionally used varying maize colours and additional local flavourings.
Nutrition: Approx. 110 kcal per serving.
FAQs:
Q: Was chicha always alcoholic?
A: Fermentation time determines its strength; shorter fermentation gives a mild, barely alcoholic drink, while longer fermentation produces a stronger result.
Q: Was chicha ceremonially important?
A: Yes, it held significant ceremonial and social importance in Andean and other indigenous cultures both before and during the colonial period.
- Dried maize kernels — 500 g (1.1 lb)
- Water — 3 L (12 1/2 cups)
- Brown sugar or panela — 150 g (5.3 oz)
- Whole cloves (optional) — a few
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