Chicha

Chicha

By
From
Andina
Serves
2
Photographer
David Loftus

Corn Brew. Meet Mónica Huerta Alpaca, Arequipa’s master Chicha de Guiñapo brewer, lovingly making her own version of this iconic Andina drink. Guiñapo is a purple corn, but you can use any type of corn you can get hold of. Every corn is different, so think trial and error – the results will be worth it. If you want to give your brew a twist reminiscent of those in Cusco, before drinking add a handful of strawberries and blend.

Ingredients

Quantity Ingredient
250g jora or guinapo corn kernels or sweetcorn kernels
125g barley
50g panela, palm sugar, jaggery or light soft brown sugar
1 teaspoons cloves
granulated sugar, to taste

Method

  1. Soak the corn or sweetcorn in water, then roughly drain (the kernels should be wet) and spread them over a baking tray. Cover the kernels with wet kitchen paper or a wet tea towel, then leave them somewhere warm for 3 days to germinate – an airing cupboard is ideal. Make sure the paper or towel stays damp – splash with water if necessary. The kernels are ready when they have started to sprout shoots.
  2. Transfer the sprouted kernels to a clean baking tray. Preheat the oven to its lowest temperature, then put the kernels in the oven until they have dried out completely (at least 4 hours). Remove from the oven and allow to cool down.
  3. Put the barley in a large frying pan and toast over a medium heat for 4–5 minutes until well toasted and aromatic. Set aside.
  4. Put 2 litres of water in a large saucepan over a high heat and bring to the boil. Add the dried kernels and the toasted barley and return to the boil, then reduce the heat to low and simmer for 20 minutes. Add a further 1 litre of water, along with the 50g of sugar and the cloves, then simmer, covered, very gently for 2 hours to allow the flavours to mingle. Remove the pan from the heat and allow to cool until lukewarm.
  5. Strain the liquid through a muslin cloth into either a fermentation container (one with a fermentation seal that will let carbon dioxide escape from the container) or a container that you can cover with a layer of muslin. If using the latter, tie the muslin firmly in place. Leave in a cool, dark place for at least 5 days, to allow the mixture to ferment (in a fermentation container, bubbles will stop rising through the airlock when the brew is ready). Strain through a muslin cloth again and decant into sterilized bottles. Serve sweetened with sugar, if you prefer.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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