Chicha de jora

Chicha de jora has accompanied the life of Andean peoples since long before the arrival of the Spanish, and its use is precisely documented under the Inca Empire, where it held a central place in social exchanges and religious ceremonies. Corn, a sacred plant of the Andes, was germinated and then dried according to knowledge transmitted orally from generation to generation, forming the "jora" that gives the beverage its name. Its collective preparation, often entrusted to women called "aclla" in certain ritual contexts of the Inca period, made it as much a social as a domestic act. Colonial chroniclers described its ubiquitous presence at agricultural festivals, offerings to the earth (Pachamama), and large community gatherings. Today, it continues to be prepared in many rural regions of Peru, Bolivia, and Ecuador using methods close to those of earlier times.

• 2 kg jora corn (germinated and dried corn)
• 8 liters pure water
• 1 handful of chancaca or raw cane sugar (optional depending on the region)
• a few dried corn leaves for cooking
• a pinch of girasol or local herbs for flavoring (according to village traditions)

1. Germinate the corn kernels by keeping them moist for several days, until small shoots appear.
2. Carefully dry the germinated corn in the sun or near the fire to obtain jora.
3. Coarsely grind the dried jora, then boil it at length in large quantities of water, skimming regularly.
4. Filter the resulting wort through cloth or a plant sieve to remove solid residue.
5. Pour the filtered liquid into large earthenware jars and let rest at room temperature.
6. Allow to ferment spontaneously for several days, thanks to naturally present yeasts, monitoring the evolution of taste and effervescence.
7. Transfer the chicha into clean containers once fermentation is deemed satisfactory, before serving.

Chicha de jora has a slightly tart and sweet flavor, with notes of cooked cereal reminiscent of bread or roasted corn. Its texture is cloudy, sometimes slightly effervescent depending on the degree of fermentation, and its aroma evokes an earthy and fruity blend characteristic of spontaneous fermentations. The taste varies considerably from one preparation to another, depending on the fermentation duration and local yeasts at work.