Ingredients with Measurements:
- 2 pounds of purple corn
- 1 pound of panela (unrefined cane sugar)
- 1 cinnamon stick
- 2 cloves
- 1 tablespoon of dried orange peel
- 1 tablespoon of dried lemon peel
- 1 gallon of water
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Cheesecloth
- Glass jars or bottles with lids
Step-by-step instructions:
1. Rinse the purple corn and place it in a large pot with the water.
2. Add the cinnamon stick, cloves, orange peel, and lemon peel to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours or until the corn kernels are soft.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Strain the mixture through a cheesecloth into another pot or bowl.
6. Add the panela to the pot and stir until it dissolves.
7. Let the mixture cool to room temperature.
8. Pour the chicha into glass jars or bottles and cover them with lids.
9. Let the chicha ferment for 2-3 days at room temperature.
10. Once the chicha is fermented, refrigerate it until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
5. Temperature:
Boil the mixture until the corn kernels are soft, then let it cool to room temperature before adding the panela.
Serving size:
This recipe makes about 1 gallon of chicha, which serves 8-10 people.
Nutritional information:
Calories: 200 per serving
Fat: 0g
Carbohydrates: 50g
Protein: 1g
Sodium: 10mg
Substitutions for ingredients:
- If you can't find purple corn, you can use regular corn or cornmeal instead.
- If you don't have panela, you can use brown sugar or honey instead.
- You can omit the cinnamon stick, cloves, and citrus peels if you don't have them.
Variations:
- You can add fruit, such as pineapple or strawberries, to the chicha for a fruity twist.
- You can add spices, such as ginger or nutmeg, to the chicha for a spicier flavor.
- You can add milk or coconut milk to the chicha for a creamier texture.
Tips and tricks:
- Make sure to rinse the purple corn before using it to remove any dirt or debris.
- Stir the chicha occasionally while it's fermenting to prevent mold from forming.
- Taste the chicha after 2 days of fermenting to see if it's ready. If it's too sweet, let it ferment for another day.
Storage instructions:
Store the chicha in the refrigerator for up to 1 week.
Reheating instructions:
Chicha is traditionally served cold, so there's no need to reheat it.
Presentation ideas:
Serve the chicha in a glass or ceramic pitcher with ice cubes and a cinnamon stick for garnish.
Garnishes:
Cinnamon sticks, fruit slices, or mint leaves.
Pairings:
Ecuadorian empanadas or tamales.
Suggested side dishes:
Fried plantains or ceviche.
Troubleshooting advice:
- If the chicha is too thick, add more water to thin it out.
- If the chicha is too sweet, let it ferment for another day.
Food safety advice:
Make sure to use clean utensils and equipment when making chicha to prevent contamination.
Food history:
Chicha de Jora is a traditional drink from the Andean region of South America, including Ecuador, Peru, and Bolivia. It's made from fermented purple corn and is often served during festivals and celebrations.
Flavor profiles:
Chicha de Jora has a sweet and slightly sour flavor with notes of cinnamon and citrus.
Serving suggestions:
Serve chicha cold in a glass or ceramic pitcher with ice cubes and a cinnamon stick for garnish.
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Region: Ecuadorian