Writes: Luis Carbajal (@ lroberto92)
This is a typical South American drink that is prepared with corn of the color that gives its name to the Peruvian chicha morada. This vegetable is grown in large proportions in the Andean Cordillera. The origin of the recipe predates Inca times and there are many ways to prepare it. Here we will delve deeply into the most popular of the elaborations so that you can enjoy this food yourself fermented. Its consumption has now spread internationally thanks to the healthy properties What does it offer. Pay attention to them!
Medicinal-ceremonial origin
The origin of the Peruvian purple chicha It dates back to pre-Hispanic times, when it was prepared for medicinal and ceremonial purposes. In the book 'The Ancient Customs of Peru', Blas Valera describes that it emerged in this Latin country first, for medicinal reasons, and later as a drink to celebrate its parties. Specifically, the one obtained with the characteristic violet color is one of the many varieties of this succulent drink. Unlike the chicha de Jora or cocoa, for example, was and still is slightly fermented. The purple corn is a food with a powerful effect antirust and it helps the regeneration of tissues, improves blood circulation and reduces cholesterol.
Preparation of the Peruvian chicha morada
To prepare this succulent drink we need three quarters of dried purple corn, four and a half liters of water, one pineapple mature, four units of lemon, a cup of sugar, seven cloves, a cinnamon stick and three apples We wash and remove the coatings from the pineapple and apples. In a saucepan, pour three liters of water, the pineapple and apple peels, add the purple corn, the cloves and the cinnamon stick. We cook over low heat until reaching the boiling point.
When the water boils, we lower the heat to low and cook for fifty minutes. After that time, strain the liquid and reserve. Add a liter and a half of water to the saucepan with the fruit peels and purple corn. We simmer for forty-five more minutes. After this time, we strain the liquid and mix it with the previous one already reserved. We refrigerate the same for two hours in the fridge. Cut the pineapple and apples into small cubes and add lemon juice and sugar plus the chopped fruits. Peruvian chicha morada It can be accompanied with any dish to taste. We remember that it is one of those fermented foods.
Variation and where it can be consumed
La girl from Jora It is a variation of the already explained recipe. This type is very similar to beers, sprouted corn and extracting malt sugars, boiling the wort and fermenting. Its origin dates back thousands of years by the people of the Andes. This drink had a special meaning in the Inca empire, where corn was considered a sacred cultivation. It was used for special celebrations and festivals. It was also incorporated for religious rituals. Therefore, this is another alternative to the Peruvian purple chicha that you can still enjoy.
In this time of pandemic many aspects change as a response measure to Covid-19, since Peru It is one of the most culturally rich South American countries and in the long term it expects tourism to resume. It is an important pillar in the economic development of this beautiful nation. We encourage you to look for and order your glass of chicha morada, which is the best known among the varieties, on your next trip here. In different restaurants and buffets They make it to serve the client interested in tasting another Peruvian delicacy.
A dessert also purple: mazamorra
There the use of this does not end particular corn that has already spread throughout the globe and is beginning to be used with more frenquency in kitchens around the world. There is dessert typical of Peru also called mazamorra. In its origin during colonial times, it combined the violet vegetable with other fruits from Spain. The result of this mixture was very appreciated, and it remained another great dish of the national gastronomy. So, in short, we recommend you try both the Peruvian purple chicha like this sweet delicacy.
