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ReposadoXochipilli
Here, there, inbetween

Registered: 08/30/05
Posts: 7,507
Loc: Sand and sunshine
Last seen: 4 days, 4 hours

chicha

#16065394 - 04/09/12 03:40 PM (14 years, 6 months ago)

http://www.scientificamerican.com/article.cfm?id=new-species-resurrected-ancient-andean-tomb&page=2

After much searching, I was able to sample a modern version of chicha in Mama Clorinda Ecuadorian Food, a Quito restaurant. It was made from cooked corn, cinnamon, orange leaves, coriander and several other ingredients, including rotten pineapple skin added to initiate fermentation in the mix, which was contained in a plastic gallon-size jug. The cloudy yellow brew looked like a drink from an organic juice bar. It smelled of spicy cardamom and cinnamon, and fruity papya and fermented pineapple. It tasted delightful: lightly carbonated, with a sweet pineapple and papaya flavor, and a thick body and a clean finish.

"This is only about 2 to 3 percent alcohol," I was told by the restaurant manager, Roberto Guoma, "because we made it today. By tomorrow it will be 4 to 5 percent." The chef, Nelson Cardenas, who makes the chicha daily, generously provided his recipe for readers interested in brewing their own chicha, which uses ROTTEN pineapple rind to initiate fermentation:

Recipe: Morocho Chicha

0.45 kilograms of morocho corn flour
500 grams of brown sugar (panela)
Aromatic herbs (lemon verbena, cedron (quassia family, Simaroubaceae, native to Colombia and Central American), leaves of the orange tree
10 grams whole cloves
Five grams cinnamon sticks
Five grams allspice
250 grams white sugar
Skin of one pineapple

1. Boil two liters of water
2. Mix the morocho corn flour in one half liter of water and mix with the two liters of boiling water. Boil for 10 minutes.
3. Boil two liters of water and add the herbs, orange tree leaves, cloves, cinnamon and allspice. Cook for 10 minutes and strain out liquid.
4. Combine the water–corn mix with the water–herb mix. Strain and add the pineapple skin.
5. Ferment for one day.
6. Check the consistency of the drink and add more water as needed. Add the brown sugar and white sugar until sweetened to taste. Add ice and serve.

hmmm sounds very interesting. quick turn around as well. 1700 year old recipe.

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General Interest > Culinary Arts, Gardening and Brewing

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