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Chicha De Jora (Peru)
1 lb (4 full cups) Maiz de Jora purchased or homemade
2 x 15-oz cakes chancaca (OR)
1 cup White sugar and
2 cup Brown sugar, packed +additional for sweetening
8 whl cloves
1 x Dried hot chili pepper
1 x Fresh stalk (about 36") Sugarcane (1-1/2 lbs) cut into pieces, crushed
1 x Lemon, sliced for garnish
In a stainless-steel stockpot large enough to hold 2-1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water. Allow to soak for 1 hour. Place over high heat and bring to boil, stirring now and then with a wooden spoon and scraping the bottom of the pot to prevent sticking and burning. When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hours, stirring now and then.
Remove from heat and allow to rest for about 2 hours undisturbed. Pour through a strainer. Press liquid from the sugar cane and discard the pulp.
Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or a kitchen towel. Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
The longer the chicha sits, the higher the alcohol content and the thicker it will get.
To serve, add the additional sugar to taste, chill thoroughly, and garnish with lemon slices.
Chicha Peruana
by Enrique1 posted on Aug 14, 1999
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.
1 1/2 lbs jora (malted corn)
1 lb piloncillo (akin to brown sugar)
1 (0.25 ounce) package Nottingham dry yeast
Mash for 90 minutes at 160F. Once the chicha ferments out, you are left with a fairly bland beverage that reminds me of iced tea more than anything else. If I'd been thinking (chicha lends itself to gulping), I would have kegged the stuff on the third day after pitching and stuck it in the fridge.
Chicha de ManÃ
(Peanut Beverage)
1.1 pound peanuts, peeled and toasted
1/2 cup almonds, peeled
1/2 cup shredded coconut
2.2 pounds of quinoa, washed
1 cup rice, washed
2 cups sugar
1/2 cup water
7 1/2 cups water to cook quinoa
In a mill or grinding machine, grind the toasted peanuts with almonds, coconut, and rice, until obtaining a very fine paste. If the paste is too dry, add a little water to grind easily.
In a large pot, pour sugar and water. Bring to boil and cook until the mixture acquires a syrup texture. Add paste to syrup and bring to a boil. Cook over low heat until mixture dries. Stir constantly. Let it cook for an hour and a half. Remove from heat and pour mixture in a container. Cover until used. In a large pot, put washed quinoa with 7Â1/2 cups of water. Let it cook over high heat for about an hour, or until quinoa bursts. Remove from heat. In the same pot or in a ceramic container, let cooked quinoa ferment for two or three days. Store in a warm place.
In order to prepare chicha, strain fermented liquid in a large container. Add the peanut paste already prepared. To serve, add more sugar if desired. Sprinkle with ground cinnamon on top.
Note: It is better not to keep prepared chicha for more than one day. Mix only what will be consumed during the day.
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