Ingredients with Measurements:
- 1 pound of purple corn
- 1 cup of dried hibiscus flowers
- 1 cinnamon stick
- 1 cup of panela or brown sugar
- 1 gallon of water
- 1 tablespoon of dried cloves
- 1 tablespoon of dried anise
- 1 tablespoon of dried pineapple skin
- 1 tablespoon of dried orange peel
Special equipment needed:
- Large pot
- Wooden spoon
- Cheesecloth or strainer
- Glass bottles or jars with lids
Step-by-step instructions:
1. Rinse the purple corn and put it in a large pot with the cinnamon stick and 1 gallon of water. Bring it to a boil and then reduce the heat to medium-low. Let it simmer for about 2 hours until the corn is soft and the liquid is purple.
2. Remove the corn from the pot and discard it. Add the hibiscus flowers, cloves, anise, pineapple skin, and orange peel to the pot. Let it simmer for another 30 minutes.
3. Remove the pot from the heat and let it cool for a few minutes. Strain the liquid through a cheesecloth or strainer into a clean pot.
4. Add the panela or brown sugar to the pot and stir until it dissolves. Let it cool to room temperature.
5. Pour the chicha de jora into glass bottles or jars with lids. Store them in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Simmer on medium-low heat
Serving size:
Makes about 1 gallon of chicha de jora
Nutritional information:
Calories per serving: 150
Total fat: 0g
Sodium: 10mg
Total carbohydrates: 38g
Dietary fiber: 0g
Sugars: 35g
Protein: 0g
Substitutions for ingredients:
- If you can't find purple corn, you can use regular corn or cornmeal.
- If you don't have hibiscus flowers, you can use dried cranberries or cherries.
- If you don't have panela or brown sugar, you can use white sugar or honey.
Variations:
- You can add chopped fruit like apples, pears, or peaches to the chicha de jora.
- You can add spices like ginger, nutmeg, or allspice for extra flavor.
- You can serve it hot or cold.
Tips and tricks:
- Make sure to rinse the purple corn before cooking to remove any dirt or debris.
- Stir the chicha de jora frequently while it's simmering to prevent it from sticking to the bottom of the pot.
- Let the chicha de jora cool to room temperature before adding the panela or brown sugar to prevent it from crystallizing.
Storage instructions:
Store the chicha de jora in glass bottles or jars with lids in the refrigerator for up to 1 week.
Reheating instructions:
You can reheat the chicha de jora on the stove or in the microwave. Make sure to stir it well before serving.
Presentation ideas:
Serve the chicha de jora in clear glasses or mugs to show off its vibrant purple color.
Garnishes:
You can garnish the chicha de jora with fresh fruit like strawberries or blueberries.
Pairings:
Chicha de jora pairs well with spicy or savory foods like empanadas or ceviche.
Suggested side dishes:
Serve chicha de jora with traditional Peruvian dishes like lomo saltado or ají de gallina.
Troubleshooting advice:
- If the chicha de jora is too thick, you can add more water to thin it out.
- If the chicha de jora is too sweet, you can add more water or lemon juice to balance the flavors.
Food safety advice:
Make sure to wash your hands and all equipment before cooking. Store the chicha de jora in the refrigerator and discard any leftovers after 1 week.
Food history:
Chicha de jora is a traditional Peruvian drink made from fermented corn. It has been consumed for thousands of years and is still popular today.
Flavor profiles:
Chicha de jora has a sweet and tangy flavor with hints of cinnamon and hibiscus.
Serving suggestions:
Serve chicha de jora in a traditional Peruvian clay cup or glass.
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Region: Peruvian