Colombian Chicha
Colombian chicha is a corn drink made with hominy, panela and pineapple peel, spiced with cinnamon. Unlike Peru's chicha morada, the Colombian version is traditionally fermented and alcoholic; this home method cooks it instead and rests it overnight, which builds the flavour without the alcohol.
Servings: 6
Calories: 241kcal
Ingredients
- Peel of 1 ripe pineapple scrub the pineapple well before peeling: the peel goes into the pot
- ½ pound dried hominy (maíz peto) about 8 oz / 225 g; sold as hominy in US Latin aisles, same corn as pozole
- ½ pound panela about 8 oz / 225 g; piloncillo works, or dark brown sugar plus 1 teaspoon molasses
- 2 cinnamon sticks
- 12 cups water about 2.8 liters
Instructions
- Combine everything in a large pot: the pineapple peel, the hominy, the panela, the cinnamon sticks and the water. Bring to a boil, then cover, lower the heat to a steady simmer and cook for 60 minutes.
- Uncover and cook for 20 minutes more, so some of the liquid reduces. The corn should now be plump and soft enough to crush between your fingers.
- Remove from the heat and let it cool. Scoop out about half of the corn and put it in a blender or food processor.
- Blend until smooth, then stir it back into the pot. This is what gives chicha its body: half the grain blended, half left whole.
- Pour into a glass or plastic container, or into a clay pot if you have one, which is the traditional vessel and softens the flavour.
- Chill until completely cold, or leave it overnight for a deeper, slightly tart taste. Eight hours is the point where the difference becomes obvious.
Nutrition
Calories: 241kcal | Carbohydrates: 59g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 173mg | Fiber: 4g | Sugar: 48g | Vitamin A: 91IU | Vitamin C: 72mg | Calcium: 60mg | Iron: 1mg