CHICHA DE JORA

Table of Contents

CHICHA DE JORA

CHICHA DE JORA. Alimento Base: Corn, In a stainless-steel stockpot large enough to hold 2 1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water. Allow to soak for 1 hour. Place...
Tiempo de preparación 3 h
Tiempo total 3 h
Plato Corn
Cocina Perú
Raciones 15 comensales

Ingredientes
  

  • 1 lb 4 full cups Maiz de Jora, purchased or homemade
  • 2 x 15-oz cakes chancaca or
  • 1 cup white sugar and
  • 2 cup brown sugar packed plus additional for sweetening
  • 8 whole cloves
  • 1 dried hot chili pepper
  • 1 fresh stalk about 36" sugarcane (1-1/2 lbs) cut into pieces, crushed
  • 1 lemon sliced for garnish

Elaboración paso a paso
 

  • Preparation
  • In a stainless-steel stockpot large enough to hold 2 1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water.
  • Allow to soak for 1 hour.
  • Place over high heat and bring to boil, stirring now and then with a wooden spoon and scraping the bottom of the pot to prevent sticking and burning.
  • When the mixture comes to a full boil, lower the heat and gently simmer, covered, for 4 1/2 hours, stirring now and then.
  • Remove from heat and allow to rest for about 2 hours undisturbed.
  • Pour through a strainer.
  • Press liquid from the sugar cane and discard the pulp.
  • Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or a kitchen towel.
  • Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
  • The longer the chicha sits, the higher the alcohol content and the thicker it will get.
  • To serve, add the additional sugar to taste, chill thoroughly, and garnish with lemon slices.