It is called Chicha de Jora, the alcoholic beverage obtained by the fermentation of saccharine matter contained in the corn malt wort (Vásquez, 1979). Emilio Balizan (1927) attributes to chance the discovery of chicha de Jora, supported by Genaro Herrera's story:
During the reign of Tupac Yupanqui heavy rains had damaged the corn silos resulting from this fact that the germination of grains led to a Corn Malta. To avoid spoiling the Inca Yupanqui ordered the distribution of malts imagining that could be used in I cooked for consumption in the form of "mote" (cooked maize),, but given the unknown sensory characteristics (appearance of glue inconsistent) they rejected. It lacked a hungry intruder who consumed such substance and remained mired in extreme drunkenness, thus discovering the value of corn alcohol. Our ancestors learned very early to prepare corn beer. The conquerors found these beers from its first contacts in the Caribbean, and so impressed them that our Andean "Sora" re christened in West Indian name "Chicha".
Chicha de Jora is a product in its craftsmanship and takes a series of steps that are systematized in: Raw Material, Cooking, Filtration and Fermentation. However we can see that at the stage of production Jora deficiencies that make this not have the capabilities of a barley malt and lower yields are. Also in artisanal fermentation techniques can produce substances that are toxic to humans, and finally getting serious proper conservation method that allows us to always have it ready to be consumed in optimal organoleptic characteristics.
It's funny how we humans equal solutions regardless of the distances and ages. As in Mesopotamia and Egypt found that barley produced an excellent drink and food if you let sprout (malt) before transforming it into paste and then soak it in America found that leaving germinate corn is getting the "Sora" or "Jora "chicha with which it was done. The scientific reason is that cereals should change their starch into sugar and this occurs at the beginning of germination naturally as a way to nurture new life. Fermentation is the process by which yeasts found in the air feed on these newly formed resulting sugars to produce alcohol and carbon dioxide.
Before us is an enormous challenge is posed as a traditional product development with the help of modern Engineering and Food Industry that I think can make substantive progress relying on studies by Brewing Science (Brewing), based on the similarity of the raw materials are malt cereal, the fermentation by yeast and other similarities. On the other hand in Peru only two types of beers (pils and dark) are known in Europe but there is such a large number of types and varieties of chicha mixed exist in our land.
In Peru, plus chicha "Jora", ie corn, and the dwelling made of purple corn unfermented drink as refreshment of chicha "peanuts" and "molle" among others are produced.
The nectar of the north ...
The chicha was the nectar of the Inca and today the people of northern Peru, and quintessential drink of the Andean world and the 'Clarita', are prepared from boiled and fermented white maize. Served in 'poto' or 'gourd' before, during and after tasting ceviche or any dish. These drinks are common even in the most remote villages of Piura coast.
There are varieties of chicha: white, sugar or molasses, which is also called mellicera because it is believed to be fertilizer for the drinker, the streaky, clarito, etc. The strong chicha is used for maceration of various piuranos typical dishes, to flavor meats, to fish.
In towns such as Piura and Tumbes, wherever there is a white flag hanging on the door, passerby's know that the location is a "chicherio" or a "picanteria," in other words a place that sells chicha. You can say that there is truly a chicha industry in these areas. Along with the beverage, they sell tamales, pork, ceviche, dishes of seco, and the well known "cabrito."
The houses of the peasants of the bajopiuranos area generally have dirt floors, mud walls and cane, and a makeshift roof structure sustained by poles. These houses are very spacious and consists of three rooms: one of which is a large room in the center that houses poultry, the kitchen, and the chicha tavern.
In Piura there are families that specialize in the preparation and sale of chicha, and are called "chicha professionals." They dedicate a 'tavern', or room only for the preparation of chicha, noticeable due to the presence of the big jars and wood stove, and other tools such as: pumpkins, jars of clay, cojuditos and pothos (drinking cups made of pumpkin), chicheras clay pots, and mills for grinding corn.
In modern times, it is actually a threat to the cultural heritage of chicha preparation that some chicheras prefer to cook in aluminum pots because it is more cost effective since cooking will require less gas. This contemporary change drastically modifies the traditional form of preparation through use of the aforementioned tools.
The food items sold with chicha are often referred to as "lunch" or "picado" in Spanish. Usually, a chicha seller will offer a couple small food items for free to invite people in. They do this hoping that customers will stick around to buy more chicha. Visitors can then choose to eat more filling foods such as fish, corn dishes, or bean dishes which are also sold by chicheras.
As women tend to be the majority of chicha sellers, they are said to have a recognizable disposition. They are known as conservative in nature, but able to joke around with customers. Chicheras usually target customers during the buys lunch hour. They can be readily found in neighborhood areas known as cooperativas, or at busy intersections. .
Ingredients:
- 2 kilos of purple corn
- Water
- Cinnamon and/or Sugar to Taste
How to Make It:
The corn is soaked in a pot for one night. Canna leaves should be extended over the top, and you can continue to cover with more leaves. Place it in a dark place for three days to germinate. Then dry it in the sun, well extended for another three days. Mill grain, i.e. the sprouted corn.
Put ten liters of cold water and pour the mash. Boil for a whole day, simmer. Pour a few jars to cool. Strain it through a cloth, to pass the pitchers fermentation. Allow to ferment until the foam rises; then it is ready to drink. You can add cinnamon or sugar as you like! The total preparation time usually lasts two days. However, there are also other commercial packets, much like Kool-Aid, that are sold at latin food stores which can be made instantly. Of course, they are not as delectable as the original chicha, but they can work if time is at issue, or you just want to quick taste to see how the drink is.
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