The Chicha de Quito is an emblematic beverage from Ecuador, prepared with a special mixture of 7 types of corn. Its preparation requires patience, as the fermentation process takes several days. A delight for lovers of culinary tradition.
The Chicha de Quito is made with corn and has a careful preparation process.
It stands out for its unique and traditional flavor in the region's cuisine.
It is a drink that represents the culture and history of Quito.
Chicha de Quito
Ingredients
Black corn
White corn
Yellow corn
Morocho
Canguil
Chulpi
Jora
Preparation
Step 1 : To prepare the corn chicha, all the corn kernels must be ventilated to clean them properly and then ground into a fine flour.
Step 2 : In a pot, place water and bring it to a boil.
Step 3 : Meanwhile, mix the flours with a little cold water.
Step 4 : Once the water is boiling, add the flour mixture with water to the pot and stir constantly until the chicha begins to thicken.
Step 5 : Remove from heat and let it rest.
Step 6 : Then, strain the chicha twice.
Step 7 : Transfer the liquid to a barrel and let it mature for 3 to 4 days.
Step 8 : After this time, pour the chicha into an earthenware vessel and add honey.
Step 9 : Finally, the corn chicha is ready to enjoy and serve.
