Chicha de jora (in Quechua language Aqha) is a fermented beverage native to South America, especially popular in Peru, Bolivia, and Ecuador. It has various regional variants, although its fundamental base is jora, which is malted corn.
This drink is obtained from the fermentation of corn and is considered a sacred beverage by many indigenous communities in Peru.
Chicha de jora has its origins in pre-Incan times, where it was consumed during religious ceremonies and major festivals. Its preparation was usually exclusive to women, who made it with ground corn and water, allowing the mixture to ferment in large clay vessels.
Its slightly sweet flavor and low alcohol content make it a refreshing drink. We hope you enjoy this delicious traditional Peruvian beverage at your next gathering.
Chicha de jora
Ingredients
1 kilogram of Jora of corn
8 liters of Water
1 kilogram of Barley
½ tablespoon of Clove
Chancaca or whole sugar
Preparation (simple version)
Preparation
Step 1 : To prepare this traditional beverage, first toast the jora and barley for about 20 to 25 minutes.
Step 2 : Then, boil the water with the clove and add the toasted barley and jora, stirring continuously until the water is absorbed, which can take between 2 to 4 hours.
Step 3 : Once the water has been absorbed, sweeten the mixture with chancaca or sugar and let it cool.
Step 4 : Next, strain the mixture and store it in glass containers or bottles for a couple of days to allow fermentation.
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