Quinoa chicha, fermented drink of sharing
A slightly tangy and fizzy drink from the gentle fermentation of Andean grains. Refreshing, originally low in alcohol — here offered in a non-alcoholic sweet version for family audiences.
A slightly tangy and fizzy drink from the gentle fermentation of Andean grains. Refreshing, originally low in alcohol — here offered in a non-alcoholic sweet version for family audiences.
Before drinking, we give. I always pour the first drops on the earth, for Pachamama, because she made the grain grow. My chicha, I let it rise gently by the warmth of the hearth until it stings a little on the tongue. When we hold council or seal a word, the bowl passes from hand to hand — and he who shares the chicha shares his trust.
- •Quinoa (or Andean corn) — a good measure (fermentable sweet base)
- •Spring water — abundant (liquid)
- •Andean herbs / a little wild honey — to taste (flavor, sweetness)
Quinoa chicha, fermented drink of sharing
A slightly tangy and fizzy drink from the gentle fermentation of Andean grains. Refreshing, originally low in alcohol — here offered in a non-alcoholic sweet version for family audiences.
Why this dish? No Andean community meeting or decision takes place without chicha: a little is always poured on the ground for Pachamama (the ch'alla) before drinking. For a leader who gathers and coordinates resistance, this is the drink of councils and collective oaths.
Before drinking, we give. I always pour the first drops on the earth, for Pachamama, because she made the grain grow. My chicha, I let it rise gently by the warmth of the hearth until it stings a little on the tongue. When we hold council or seal a word, the bowl passes from hand to hand — and he who shares the chicha shares his trust.
Ingredients (period version)
- Quinoa (or Andean corn) — a good measure (fermentable sweet base)
- Spring water — abundant (liquid)
- Andean herbs / a little wild honey — to taste (flavor, sweetness)
Ingredients
- Quinoa — 200 g (base)
- Water — 1.5 L (liquid)
- Whole cane sugar or honey — 3-4 tbsp (sweetness)
- Cinnamon / cloves (colonial touch) — 1 stick / 2 cloves (flavor)
- Lime juice — 1, for the non-fermented express version (tangy note)
Method
- Rinse and lightly toast the quinoa in a dry pan to develop its aroma.
- Boil it for 25-30 minutes in water with cinnamon and cloves until a cloudy liquid is obtained.
- Strain, sweeten with whole cane sugar or honey, and let cool.
- Immediate family version: add a little lime juice for a tangy note and serve chilled.
- Mild fermented version (adults, optional): leave the sweetened liquid at room temperature covered with a cloth for 1 to 2 days until slightly effervescent, taste regularly, then refrigerate to stop fermentation.
- Serve in clay cups, symbolically pouring a first drop 'for the Earth'.
How it was made : Andean chicha was mainly made from corn: sometimes the grain was chewed so that saliva would start fermentation (chicha de muko), or it was sprouted (jora). Quinoa and other grains were also used. Low in alcohol, chicha was central to social, agricultural, and ritual life, with the libation to Pachamama (ch'alla).
The contemporary twist : Serve chilled like an 'Andean kombucha' with a zest and a sprig of mint — a sweet chicha for the whole family.
Bartolina Sisa · Charactorium
