Chicha de Jora is a traditional alcoholic beverage of the Andean region of South America. Made from fermented jora, a type of dried corn, this sweet beverage is a sacred drink shared amongst communities during festivals and special gatherings. Most families do not follow a strict Chicha recipe, but adjust it to their personal taste. Use this recipe creatively and create your own unique flavor of Chicha de Jora.
Instructions
1. Lightly toast 1/2 lb. of jora and 1/2 lb. of barley. Traditionally, this is done on a ceramic plate over a wood fire; however, you can toast the jora and barley on a cookie sheet in your oven. Set the oven and 350 degrees and place the cookie sheet with jora and barley inside. Stir the grains every few minutes until evenly toasted.
2. Add the toasted grains and 10 gallons of water to a large cooking pot and heat to a boil. Allow the mixture to boil for 2 1/2 hours, stirring often to prevent burning. Allow the mixture to cool until lukewarm.
3. Strain the grains from the water using a piece of cheesecloth. Add brown sugar to taste, stirring the mixture with a wooden spoon. Pour the Chicha into an earthenware pitcher and cover the pitcher with a clean piece of cheesecloth. Allow the it to ferment for at least 24 hours or up to 3cdays, and serve at room temperature.
Tags: Chicha Jora, jora barley, Allow mixture, cookie sheet, piece cheesecloth