Quinoa chicha — fermented grain drink
A grain (here quinoa, sometimes corn) lightly germinated, boiled, then left to ferment in an earthenware jar until it becomes a cloudy, sweet-tart, slightly fizzy drink. Thirst-quenching, nourishing, and at the heart of all social life.
A grain (here quinoa, sometimes corn) lightly germinated, boiled, then left to ferment in an earthenware jar until it becomes a cloudy, sweet-tart, slightly fizzy drink. Thirst-quenching, nourishing, and at the heart of all social life.
Before I bring the jar to my lips, I always pour a sip on the ground — for Pachamama first, whether the priest likes it or not. I let the grain germinate for a few days, boil it, then entrust it to the big earthenware jar in a warm corner of the house, and I wait for time to do its work. It turns, it becomes sour and sweet at once; it is what loosens tongues at baptisms and warms the old. Drink slowly, it is stronger than it looks.
- •Germinated quinoa (or corn) — several handfuls (fermentable base)
- •Spring water — a large jar (liquid)
- •Time and warmth of the hearth — 2–4 days (fermentation agent (wild yeasts))
Quinoa chicha — fermented grain drink
A grain (here quinoa, sometimes corn) lightly germinated, boiled, then left to ferment in an earthenware jar until it becomes a cloudy, sweet-tart, slightly fizzy drink. Thirst-quenching, nourishing, and at the heart of all social life.
Why this dish? No village celebration, no baptism passed without chicha: it was offered to the godparents, a little was poured to the earth before drinking. For the birth of her daughter Juana, Eulalia and her relatives would have shared a jar of this sweet-sour drink, the cement of any Andean celebration.
Before I bring the jar to my lips, I always pour a sip on the ground — for Pachamama first, whether the priest likes it or not. I let the grain germinate for a few days, boil it, then entrust it to the big earthenware jar in a warm corner of the house, and I wait for time to do its work. It turns, it becomes sour and sweet at once; it is what loosens tongues at baptisms and warms the old. Drink slowly, it is stronger than it looks.
Ingredients (period version)
- Germinated quinoa (or corn) — several handfuls (fermentable base)
- Spring water — a large jar (liquid)
- Time and warmth of the hearth — 2–4 days (fermentation agent (wild yeasts))
Ingredients
- Quinoa — 250 g (fermentable base)
- Water — 2 L (liquid)
- A little unrefined cane sugar (chancaca) — 2 tbsp (optional) (boosts fermentation)
Method
- Soak the quinoa then let it germinate for 2–3 days in a damp cloth, rinsing morning and evening.
- Boil the germinated grain in water for 30–40 minutes, let cool until warm.
- Pour into a clean earthenware or glass container, cover with a cloth and let ferment at room temperature (20–25°C) for 2–4 days, tasting: stop when pleasantly tangy.
- Strain, serve chilled. Refrigerate and consume within a few days (very low alcohol drink; for adults only after more than 2 days of fermentation).
- Caution: use a perfectly clean container and taste regularly; discard if the smell becomes unpleasant.
How it was made : Chicha, most often made from corn (chicha de jora), was produced and sold by women (chicheras) and structured Andean social life; the colonial administration alternately taxed and tried to regulate its production. The libation of a first sip to the earth (the ch'alla) accompanied every drink.
The contemporary twist : Served very cold in a glass with a citrus zest, it is a 'fermented grain water,' Andean cousin of kvass, perfect for those who enjoy lively, low-sugar drinks.
Eulalia Bermúdez · Charactorium