ireneflorez

Homestyle Chicha

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My sister had the pleasure of making chicha with our aunt this morning. Here are the pics and her step-by-step recap.

Says my sis: “So first she washed the pineapple and cut up most of the peels. Then in a big pot she put the peels, the pinneapple core and a little bit of pinneapple. In the second picture, she adds rice and lets it boil for an hour. After removing the concoction from heat, she added ice. Finally, she blends it. The best is to blend it with peels and everything in the pot. This time, the pineapple wasn’t ripe, so she didn’t blend most of the peels. You can see the picture of her colandolo.”

Et voila! A little bit of straining and they had a tangy chicha for the day.

Want some more chica pa’ gozar? Hear some Roots of Chicha and make some of your own. Do let me know how long you ferment!

More family recipes: 
Chicha Mais
2 libras de maíz
14 litros de agua.
1 taza de dulce de rapadura rallado
12 tazas de azúcar.
Colorante rojo-vegetal
1 1/2 tazas de esencia de frambuesa, banano y vainilla – 1/2 taza de cada uno – (esta esencia es especial para chicha; a veces la venden ya preparada.

Preparación

Lave bien el maíz. Cúbralo de agua y déjelo remojando toda la noche. Al día siguiente, quítele el agua, lávelo con agua limpia, escúrralo y muélalo grueso. Molido, lávelo otra vez y sáquele toda la cascarilla sobrante. Agréguele 4 litros de agua y hiérvalo, moviendo de vez en cuando, para que no se le forme una telita encima. Cuando esté cocido, enfríelo y mézclele el dulce de rapadura, diluido en 2 litros de agua, revolviéndolo bien. Al día siguiente, desbarate bien esta masa con 8 litros más de agua; mézclele el azúcar revolviendo bien; póngale las esencias y el colorante rojo a su gusto. Esta chicha no es fermentada.Guárdela en refrigeración (para 50 vasos).

Author: ireneflorez

Bogotá-born, Oakland-based media bee.

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