The preparation of Chicha de Jora is one of the most representative of our ancestral Inca culture. It is prepared since pre-Inca times, and has remained part of our people even over the years. . Today we present its recipe, and some interesting facts about its history. Lets go cook!
How to prepare Chicha de Jora
Chicha de Jora is an alcoholic drink that is prepared from the so-called “jora corn”, which is nothing more than malted corn. . The interesting thing about its preparation is that the degree of alcohol is variable. It depends exclusively on the procedure followed by the person who prepares it.
|🔪 Prep Time||1 hour|
|🍲 Cook Time||7 hours|
|⏲️ Total Time||8 hours|
|🍽️ Servings||20 servings|
|🔥 Calories||150 calories|
- 1 kg of jora corn
- 1 kg of barley
- 8 liters of water
- 100 grams of chancaca
- Sugar to taste
- 1/2 tablespoon of cloves
- To start, place the jora corn and barley in separate pots. Proceed to toast each ingredient separately, without adding oil or water, for about 20-25 minutes.
- Add water to the jora and let soak for about 30 minutes. After the time, change the water and let soak for the same amount of time.
- Completed this step, strain the corn and put in a much larger pot along with the barley and the cloves in the 8 liters of water. Let boil for about 5-6 hours or until the liquid has reduced by half.
- Past this time. add the chancaca, the sugar (approximately a cup and a half would be excellent) and let cool.
- Then strain and store in containers that you can cover and let stand for a couple of days to ferment properly.
And that’s how simple it is to carry out the delicious Chicha de Jora recipe. Finally, we present 3 tricks so that the result is much better.
Tips and tricks
- One of the best containers to store chicha is in a clay pot. This is covered with a cloth that allows the passage of air towards the cooked.
- It is important to let the chicha rest for a few days so that it reaches a great fermentation. The more days that pass, the higher your alcohol level will be.
- Stir the mixture throughout the rest days.