Teresa's Recipes
Chicha de Jora
Chicha de Jora is a cherished traditional Andean beverage, brimming with the rustic flavors of fermented corn. With its unique sweet and slightly sour notes, it provides a refreshing experience. This homemade version is a beautiful homage to Andean heritage and a chance to taste history itself, since this drink has been crafted in Peru for over a thousand years.
Ingredients
- 1 Cinnamon stick
- 5 whole cloves Cloves
- 1 cup Sugar
- 2 liters Water
- 500 grams Jora corn
Dietary Notes
- Servings: 8
- Dish Type: Beverage
- Prep Time: 9 days (including corn sprouting and drying)
- Cook Time: 8 hours
- Calories: 150
- Carbs: 30g
- Sugar: 25g
Instructions
- Begin by soaking the jora corn in water for approximately 48 hours until it starts to sprout.
- After the sprouting process, drain the corn and allow it to dry in the sun for about a week.
- Once the corn is completely dry, grind it into a coarse flour.
- In a large pot, bring 2 liters of water to a boil.
- Gradually add the corn flour to the boiling water, stirring continuously to prevent the formation of lumps.
- To the pot, add 1 cup of sugar, 5 whole cloves, and a cinnamon stick. Stir the mixture until the sugar has completely dissolved.
- Reduce the heat to low and let the mixture simmer for about 8 hours, ensuring the flavors meld together beautifully.
- Strain the mixture through a fine mesh sieve to remove the solids, preserving the liquid.
- Allow the liquid to cool to room temperature, then refrigerate until chilled.
- Serve the Chicha de Jora cold, and enjoy a taste of Andean tradition!
Tips
- For a more authentic taste, try replacing the sugar with panela (unrefined whole cane sugar) if available.
- The fermenting process can be adjusted according to taste. The longer it ferments, the stronger and more sour the flavor gets.