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Chicha Boliviana
Bolivia
Offered to Pachamama — Mother Earth — before drinking. The sacred drink of the Andes since at least the Tiwanaku civilisation.
Bolivian corn beer — fermented purple or white corn chicha, lightly sour and barely alcoholic. The sacred drink of the Inca, still made by the same methods in Cochabamba.
Prep
30 mins
Cook
480 mins
Difficulty
Hard
Calories
150 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
500gjora malted corn or regular corn
3Lwater
100gsugar
Method
1
Boil jora in water for 3 hours. Strain. Cool to lukewarm. Add sugar.
2
Ferment in clay pots at room temperature for 3-5 days.
3
Serve slightly cold.
Chef's Tip
Authentic chicha uses jora — corn that has been sprouted and dried. Regular corn produces a different flavour.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.