The Chicha del Yamor is a traditional Otavaleña drink made with seven types of corn and sweetened with panela. Its refreshing flavor makes it popular at Yamor festivals, honoring Mother Earth for her harvests. Its preparation involves roasting and grinding the grains, cooking for hours, fermenting, and sweetening with panela honey. An ancestral delight to enjoy with every sip.
The Chicha del Yamor is an ancestral beverage made from roasted and ground corn, cooked for hours until reaching its exquisite color and consistency.
After fermentation in a clay jar, it acquires a unique flavor that will delight your senses.
Once sweetened with panela honey, it is ready to be served and enjoyed in good company.
Chicha del yamor
Ingredients
1 cup of White corn
1 cup of Black corn
1 cup of Yellow corn
1 cup of Jora (fermented corn)
1 cup of Canguil (popcorn)
1 cup of Chulpi (dried corn kernels)
1 cup of Morocho (a type of corn)
6 liters of Water
Panela honey
Preparation
Step 1 : Select the corn to obtain fresh grains, roast them separately in a pot, and grind them into a fine flour.
Step 2 : Dissolve the flour in water and cook for 5 hours until the desired color and thickness are reached.
Step 3 : Once the mixture is ready, remove it from the heat and strain.
Step 4 : Next, store in a clay jar for fermentation for approximately 24 hours, allowing it to develop its ideal flavor.
Step 5 : Subsequently, strain again and sweeten with panela honey to taste.
Step 6 : Finally, the mixture is ready to be served and enjoyed.
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