Even today, the preparation and consumption of chicha is an important part of Ecuadorian culture, largely overseen by the women of the household. Large quantities of chicha are consumed during major festive days, and it holds significant cultural importance among the Quechua people, whose influence extends into parts of Ecuador.
In the Andes, a post with a red cloth tied at the top serves as a kind of flagpole, indicating: "Chicha is prepared here." Locals may call to the door to have a glass or bring a container to take something home.
Chicha is served as a festive drink at major festivals, and it is customary to consume large amounts during ceremonies. Besides corn and cassava, chicha is also prepared with a variety of other ingredients, such as quinoa, potatoes, and oca (a brightly colored tuber), among others.
The steps to make chicha are similar to those used in beer brewing. A variety of yellow corn, known as jora, is germinated to release the starches. Masticating and spitting techniques are also used as alternatives to germination and have been employed worldwide in other fermented beverages. The chicha is boiled and fermented in large vats for several days. The final product is a yellowish, slightly frothy or milky beverage, mildly acidic, with an alcohol content generally below 3%, which explains the large quantities consumed during festivals and celebrations.
When you visit Ecuador, be sure to try the jora chicha. Just make sure to leave your responsibilities behind, so you can enjoy celebrating like a local during your Ecuadorian experience.
