Ingredients with Measurements:
- 2 pounds of purple corn
- 2 pounds of jora (germinated corn)
- 1 pound of panela (unrefined cane sugar)
- 1 cinnamon stick
- 4 cloves
- 1 gallon of water
Special equipment needed:
- Large pot
- Wooden spoon
- Cheesecloth
- Large bowl
Step-by-step instructions:
1. Rinse the purple corn and jora in cold water to remove any dirt or debris.
2. In a large pot, bring the water to a boil.
3. Add the purple corn, jora, cinnamon stick, and cloves to the pot.
4. Reduce the heat to medium-low and simmer for 2-3 hours, stirring occasionally with a wooden spoon.
5. Remove the pot from the heat and let it cool to room temperature.
6. Once cooled, strain the mixture through a cheesecloth into a large bowl.
7. Add the panela to the bowl and stir until it dissolves.
8. Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days to ferment.
9. Stir the mixture once a day during the fermentation process.
10. After 2-3 days, the chicha de jora should be ready. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Fermentation time: 2-3 days
Temperature:
Simmer on medium-low heat for 2-3 hours. Ferment at room temperature for 2-3 days.
Serving size:
This recipe makes approximately 1 gallon of chicha de jora.
Nutritional information:
Calories: 150 per 8 oz. serving
Carbohydrates: 38g
Protein: 1g
Fat: 0g
Sodium: 10mg
Sugar: 25g
Substitutions for ingredients:
- If purple corn is not available, you can use regular yellow corn.
- If jora is not available, you can use malted barley.
- If panela is not available, you can use brown sugar or honey.
Variations:
- Add chopped pineapple or apple to the mixture for a fruity twist.
- Add a pinch of ground ginger for a spicy kick.
- Use molasses instead of panela for a richer flavor.
Tips and tricks:
- Make sure to rinse the corn and jora thoroughly to remove any dirt or debris.
- Stir the mixture occasionally during the cooking process to prevent burning.
- Use a wooden spoon to stir the mixture to avoid damaging the corn kernels.
- Cover the bowl with a clean cloth during fermentation to prevent contamination.
Storage instructions:
Chicha de jora can be stored in the refrigerator for up to 1 week.
Reheating instructions:
Chicha de jora is best served chilled and does not need to be reheated.
Presentation ideas:
Serve chicha de jora in a traditional Peruvian clay cup or a glass jar with a slice of lime on the rim.
Garnishes:
Garnish with a sprig of fresh mint or a cinnamon stick.
Pairings:
Chicha de jora pairs well with traditional Peruvian dishes such as ceviche, lomo saltado, and ají de gallina.
Suggested side dishes:
Serve with roasted sweet potatoes or corn on the cob.
Troubleshooting advice:
- If the chicha de jora is too thick, add more water to the mixture.
- If the chicha de jora tastes too sweet, add more water to dilute the sweetness.
Food safety advice:
- Make sure to rinse the corn and jora thoroughly to remove any dirt or debris.
- Use clean utensils and equipment during the cooking and fermentation process.
- Store chicha de jora in the refrigerator to prevent spoilage.
Food history:
Chicha de jora is a traditional Peruvian beverage that dates back to pre-Columbian times. It was originally made by the Inca and other indigenous peoples in the Andean region of South America.
Flavor profiles:
Chicha de jora has a sweet and slightly sour taste with a hint of cinnamon and cloves.
Serving suggestions:
Serve chicha de jora chilled as a refreshing beverage on a hot day.
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Region: Peruvian