Chicha is a traditional South American beer-like beverage with alcohol content ranging from 1 to 6 percent. Originating from the Inca Empire, it's primarily made from corn but can also be prepared from other ingredients like cassava or fruit.
How it is made
Traditional chicha preparation involves women chewing corn bread and spitting it into water. The enzymes in their saliva convert starch into sugar, enabling fermentation. The beverage is then stored in hollowed-out gourds. Modern variations include chicha morada made from purple corn with spices, and rice-based versions popular in Venezuela.
History
Chicha has been consumed since ancient times in the Inca Empire, where it was considered a sacred drink symbolizing fertility and nature's abundance. The name may come from the Kun language word for corn or an Aztec term meaning 'fermented water.' Spanish colonizers used 'chicha' to describe all fermented beverages they found in America, regardless of ingredients.
Types and styles
Various regional styles exist, including chicha de jora made from germinated corn, Amazonian versions prepared from cassava or peach palm fruit, and Chilean apple chicha resembling cider. Alcohol content varies depending on whether it's for daily consumption or religious festivals like Inti Raymi.
Adapted from the Russian Wikipedia article Чича (напиток), available under CC BY-SA 4.0.
Styles and varieties
- Chicha de jora