Twice now in two days I have had Chicha to drink for lunch, both times at a Peruvian restaurant here in Boston. The food is terrific and I regret SLC does not have a good Peruvian place either to get Chicha or comida de Peru. When I get home I am going to start working on good recipes for making Chicha. Of course if I leave it at room temperature for a while before consuming it I will not be driving anywhere. I will consult with a couple Peruanos for their advice and testing. Bountiful does have a Peruvian store so I might find the necessary main ingredient, the blue corn. The stuff comes bottled already but I do not like it much. Good Chicha is really special. One Peruano also told me it reduces blood pressure so that is a good thing.
A little research tells me some interesting things about Chicha. It was part of the Incan culture and women went to schools to learn how to make it. It was made from several types of corn or maize, generally yellow corn. Only the Chicha Morada is non-alcoholic. Chicha is a Spanish word but predates the conquistadores and was found in other cultures including the Aztecs and Mayans. Chicha Morada is made with the blue corn but other things are added to it such as pineapple, or orange jucie, or strawberries. What we had here in Boston had apple juice and small pieces of apples added to it. The best I ever had was con mi hijo de Peru en Lima.
Most of all I enjoy drinking Chicha Morada because it is so pleasant and reminds me of the good times I have shared with mis amigos Peruanos.
Salud!
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