CHICHA DE MANÍ (PEANUT BEVERAGE)

Table of Contents

CHICHA DE MANÍ (PEANUT BEVERAGE)

CHICHA DE MANÍ (PEANUT BEVERAGE). Alimento Base: Peanuts, In a mill or grinding machine, grind the toasted peanuts with almonds, coconut, and rice, until obtaining a very fine paste. If the paste is too dry, add a little water to grind easily....
Tiempo de preparación 2 h 30 min
Tiempo total 2 h 30 min
Plato Peanuts
Cocina Bolivia
Raciones 10 comensales

Ingredientes
  

  • 1.1 pound peanuts peeled and toasted
  • ½ cup almonds peeled
  • ½ cup shredded coconut
  • 2.2 pounds of quinoa washed
  • 1 cup rice washed
  • 2 cups sugar
  • ½ cup water
  • cups water to cook quinoa

Elaboración paso a paso
 

  • Preparation
  • In a mill or grinding machine, grind the toasted peanuts with almonds, coconut, and rice, until obtaining a very fine paste. If the paste is too dry, add a little water to grind easily.
  • In a large pot, pour sugar and water. Bring to boil and cook until the mixture acquires a syrup texture.
  • Add paste to syrup and bring to a boil. Cook over low heat until mixture dries. Stir constantly. Let it cook for an hour and a half.
  • Remove from heat and pour mixture in a container. Cover until used.
  • In a large pot, put the washed quinoa with the water. Let it cook over high heat for about an hour, or until quinoa bursts. Remove from heat.
  • In the same pot or in a ceramic container, let cooked quinoa ferment for two or three days. Store in a warm place.
  • In order to prepare chicha, strain fermented liquid in a large container. Add the peanut paste already prepared.
  • To serve, add more sugar if desired. Sprinkle with ground cinnamon on top.
  • Note: It is better not to keep prepared chicha for more than one day. Mix only what will be consumed during the day.