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Chicha: the Andean and Amazonian drink that predates the Incas and still anchors festivals
Chicha is a traditional beverage of Latin America, found mainly in the Andes and Amazon, and it is most often made from fermented maize. Its classic form, chicha de jora, is made by malting maize, boiling it into a sweet mash and letting wild yeasts ferment it. Other versions use quinoa, manioc, palm fruit, rice or potato, and there are many regional variations. In the Inca Empire chicha had ceremonial and ritual roles, and it remains central to communal gatherings and celebrations today.
Maize kernels are typically malted, so that their starches turn into sugars. The mash is boiled and then left to ferment, with wild yeasts and bacteria converting the sugars into alcohol. Non-fermented versions skip this step and are simply cooked and sweetened.
Chicha shows how Andean and Amazonian communities built food traditions around local crops such as maize and manioc, and how a drink can carry religious and social meaning for centuries, from the Inca period to present-day festivals.
Chicha's maize is often chewed or malted to convert starches into sugars before fermentation, a method used in parts of the Andes long before European contact.
Adapted from Wikipedia, the free encyclopedia · CC BY-SA 4.0
Photo: simenon simenon, CC BY-SA 2.0, via Wikimedia Commons
