Chicha de jora, a traditional beverage in Ecuador, is made with germinated corn and toasted barley. Its fermentation process and blend of flavors make it a refreshing option full of history to enjoy at family gatherings or celebrations.
In a large pot, combine the toasted barley and jora corn, add water and cloves, bring to a boil and stir constantly to prevent it from thickening.
After reducing to half, add more water and cook for 1 hour and a half.
Once cooled, strain, sweeten to taste, and let ferment for five days to enjoy chilled jora chicha.
Chicha de Jora
Ingredients
10 liters of Water
1 ½ kilogram of Jora corn
1 kilogram of Barley
1 tablespoon of Cloves
Sugar
Preparation
Step 1 : In a skillet, toast the barley and jora corn for 25 minutes to enhance their flavor.
Step 2 : In a large pot, add 5 liters of water, the barley, jora corn, and cloves.
Step 3 : Bring to a boil, stirring constantly to prevent thickening.
Step 4 : When half of the water has reduced, add the remaining 5 liters and continue boiling for another hour and a half.
Step 5 : Then, remove from heat and let it rest until cooled.
Step 6 : Strain the mixture, add sugar to taste, and place it in a jar, allowing it to ferment for 5 days.
Step 7 : Finally, serve the chilled jora chicha.
Video
Preparation (simple version)
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