Chicha Morada

is a refreshing drink made from purple corn (Zea mays L., photo), a subtropical type of corn native to Peru, which the locals call “Kculli” in the Quechua language. It has been cultivated in the Andes Valley for thousands of years and used as food and as a natural coloring agent for foods, drinks and dyes.

The drink has a sweet taste and is usually served cold or at room temperature. In Lima and throughout Peru, chicha morada is very popular in restaurants, cafeterias and sweet shops, where it often takes precedence over soft drinks. Purple corn has medicinal properties such as helping to control blood pressure and counteract the negative effects of aging, as it is rich in antioxidants and has been shown to have anti-inflammatory properties. It is also a good source of vitamins and minerals such as magnesium, potassium and iron.

To my knowledge it is not available in Germany. But I'll still share my recipe with you, maybe someone would like to prepare it themselves during their stay in Peru...?

Recipe

Ingredients

1. Step:

1 kg purple corn

4 liters of water

the peels 1/2 ripe pineapple

5 cloves

2 cinnamon sticks

2. Step:

8 limes

1 apple

Brown sugar or sweetener of choice to taste

Preparation:

De-seed the raw corn. I with my hands. I don't throw the cobs away, but rather boil them together with the seeds with the remaining ingredients from the first list. I let the whole thing simmer for about 45 minutes.

Then I sweeten to taste and let the pot stand at room temperature for a day so that the whole thing soaks through. Then I strain everything and add the lime juice. I peel the apple, remove the core and cut it into cubes that I add.

Done!

By the way: On August 6th we celebrate the “Dia de la Chicha Morada”. (Day of Chicha Morada).