Ingredients with Measurements:
- 1 cup roasted peanuts
- 1 cup rice
- 1 cinnamon stick
- 4 cloves
- 1 cup panela or brown sugar
- 8 cups water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Blender or food processor
- Cheesecloth or fine mesh strainer
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the rice, cinnamon stick, and cloves. Reduce heat to low and simmer for 20 minutes.
3. Add the roasted peanuts and continue to simmer for an additional 20 minutes.
4. Remove the pot from the heat and let it cool for 10 minutes.
5. Remove the cinnamon stick and cloves from the pot.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Strain the mixture through a cheesecloth or fine mesh strainer to remove any solids.
8. Return the liquid to the pot and add the panela or brown sugar, vanilla extract, and salt.
9. Heat the mixture over medium heat until the sugar has dissolved.
10. Serve warm or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Serve warm or chilled.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 210
Fat: 7g
Carbohydrates: 34g
Protein: 5g
Sodium: 110mg
Sugar: 18g
Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted almonds or cashews.
- Panela or brown sugar can be substituted with white sugar or honey.
Variations:
- Add a splash of rum or brandy for an adult version.
- Add a pinch of ground nutmeg for extra flavor.
- Use coconut milk instead of water for a creamier version.
Tips and tricks:
- Make sure to roast the peanuts before adding them to the pot for a deeper flavor.
- If using a blender, blend the mixture in batches to avoid overflow.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Store any leftover chicha de maní in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicha de maní in a pot over low heat until warmed through.
Presentation ideas:
Serve the chicha de maní in a clear glass to showcase its creamy texture.
Garnishes:
Garnish with a sprinkle of ground cinnamon or chopped peanuts.
Pairings:
Pair with traditional Bolivian snacks such as salteñas or empanadas.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the mixture is too thick, add more water until desired consistency is reached.
- If the mixture is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to use clean utensils and equipment when preparing this recipe. Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Chicha de maní is a traditional Bolivian drink made from peanuts and rice. It is often served during festivals and celebrations.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve as a refreshing drink on a hot day or as a dessert after a meal.
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Region: Bolivian