The Chicha morada is a liqueur from the Andean region of Peru , whose consumption is currently widespread at the national level, the main input of the drink is culli or ckolli corn , which is a Peruvian variety of purple corn that is widely cultivated in the Andes mountains.
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- 1 Origin
- 2 Features
- 3 Elaboration
- 4 Ingredients
- 5 Preparation
- 6 medicinal properties
- 7 Sources
Its origins go back to pre-Hispanic times, where it was prepared for medicinal purposes, then ceremonial, this wine was made in Peru since ancient times, through medicine it came to be had as a gift and drink to celebrate its festival.
The Chicha morada, as the name well says, is purple, it is one of the many varieties of chicha that we have in Peru, unlike the jora or the cocoa, this is a non-fermented soft drink, however, formerly the Chicha Morada was slightly fermented, it is a refreshing drink.
It is made from purple corn, Peruvian variety culli or ckolli, with some fruits such as pineapple or quince together with clove and cinnamon spices, once filtered and before serving, add sugar, fruits cut into small pieces, lemon juice and ice.
There are also powdered sachets for the preparation of Chicha morada based on sugar and a series of synthetic acidifiers and flavorings, although very popular for their low cost and sweet taste, they do not exhibit the cooling effect or natural antioxidants of natural chicha morada .
- 1 kilo of purple corn
- 1 ripe pineapple
- 3 quinces, cut into pieces
- 2 chopped apples (optional)
- 3 cloves
- 4 liters of water
- Lemon juice
- Sugar to taste.
Thoroughly wash the purple corn and bring it to a boil in a large amount of water along with the pineapple peel, quinces, cloves and cinnamon, boil until the corn kernels burst, remove from heat, leave to cool and strain l time to consume add the sugar and lemon to taste, if you want you can serve it with apples cut into squares, once the preparation is finished the color will become more intense. This drink can be kept and consumed for several days, simply refrigerate it before adding lemon juice and sugar to avoid fermentation.
The conquerors are said to have adapted the use of Chicha morada and prepared it in a particular way by grinding the corn, the resulting flour being sifted and kneaded with water and salt.
About its medicinal properties it must be said that a recent study pointed out that the anthocyanins contained in the pigment of purple corn act as antioxidants in the colon , it also regulates the cholesterol level , reduces sugar levels, is anti-inflammatory, improves blood circulation , helps tissue regeneration and prevents capillary fragility . Medicinal, Creole and tasty above all else.