Chicha


Chicha is a word used in Latin America for fermented drinks, however, traditional chichi is a fermented corn beverage prepared with yellow
maize (
Chicha). It can be prepared alcoholic or non alcoholic, however even the alcoholic version only contains between 1-3% alcohol. Chicha has been around since ancient times and through all this Peruvians have discovered different variations for this classic drink.
chicha_morada 1
chicha_morada 1
A favorite being chicha morada (left), made from purple corn; it is usually non alcoholic and served like a soft drink (Chicha). Companies have even been able
Chicha Morada Negrita
Chicha Morada Negrita
to industrialize this by selling it in bottles, cans and even packets of dehydrated powder (Chicha). In the household, chichi morada is prepared by boiling purple ears of corn with pineapple, cinnamon and clove (Chicha). It is the later mixed with sugar and lemon juice and chilled. Normally chicha morada is just served as a refreshment but in recent studies the purple corn has proved to have such health because of its high percentage of antioxidants, these have been proven to inhibit the growth of tumors (Chicha). Peruvians have many variations and uses for this drink besides the health benefits. Matured chicha is used in many dishes as a cooking wine (Chicha). And different parts of Peru add their own flare to the drink. In Cuzo, strawberries are added to make a flavorful frutillada; in Puno, quinoa, a grain like crop, is used to make a very pale and bland chichi; citizens of Ayacucho use maize, wheat, barley, and garbanzo beans to make a rich chicha known as chicha de siete semillas; lastly, in Huanta, chicha there is prepared with the red seeds of the molle tree this is the most delicate of chicha variations and is known as chicha de molle(Chicha). The different variations of this drink have made it very popular among the Peruvian people.