Chicha de jora

 Review:

Chicha de jora or Aqha in Quechua, is a fermented drink native to South America, to be more detailed, spread in Peru, Bolivia and Ecuador. It presents several varieties depending on the region where it is prepared, but the base of its preparation is mainly the Jora, that is; malted corn The elaboration of this drink continues to be traditional today.

Ingredients:

 1 kl Germinated and ground corn 300 grams of quinoa 200 grams of roasted barley 5 liters of water clove to taste ground cinnamon to taste 200 grams of chancaca (Piloncillo) or brown sugar (Blonde or white)

Preparation: 

To start, have a pot and proceed to toast the corn of jora and then the barley. For this step it is important that you do not use oil or fat. Then, in another pot, place the jora corn and add water, let it soak for a period of 35 minutes. After this time, change the water and soak it for another 35 minutes. From there, pass it through a strainer and place it in a large pot along with the barley and cloves. Place 10 liters of water and cook it for 8 hours over medium heat. Likewise, during the cooking time you must constantly stir with a large spoon (preferably wooden), so that the mixture does not stick and the corn does not shrink. Now, when you see that the preparation has been reduced by half, add 5 liters of warm water so that it maintains its temperature and continues cooking.