Chicha is a traditional low-alcohol drink for South and Central America, obtained by fermenting mash from grains, root crops or fruits without distillation (distillation). One of the most popular ingredients is maize, such a mash is called chicha de jora, and its non-alcoholic variation like kvass is called chicha morada.
In a broad sense, the term “chicha” is used to refer to any homemade low-alcohol drink, in each region it is made in its own way.
Etymology
The exact origin of the word “chicha” is not fully known. According to one version, the term is taken from the language of the Taino peoples – this is how the Spaniards called any alcoholic drinks of the native American tribes. A more common explanation is that “chicha” is a shortened form of the word chichab, translated from the Kuna language as “corn, maize.” Finally, some researchers believe that the word is taken from the Aztec language chichiatl, meaning “wandering water”.
In Spanish-speaking countries, the saying Ni chicha ni limonada (neither chicha nor lemonade) is common – “neither fish nor meat.”
Technology of preparation
The most common chicha is corn. For its manufacture, germinated (malted) maize grains are taken, poured with boiling water, boiled until the wort is formed, cooled and left to ferment for several days. The process is identical to the preparation of regular beer, but without adding hops. The finished drink is filtered.
The details of the technology depend on the specific manufacturer (that is, the farm, since this is homemade, not commercial alcohol). Someone adds a variety of herbs, fruits, cereals to the wort, and there is also no single accepted fermentation period.
Historically, chichi corn was chewed – human saliva also helps release starch and convert it into sugar. In this case, you can do without malting.
Unfermented purple corn must with fruit essences, cinnamon and cloves is called “chicha morada”. Such a drink is drunk with sugar and lemon, it quenches thirst and strengthens the immune system, reduces pressure and generally has a positive effect on human health.
Non-alcoholic chicha is common in Bolivia and Peru, in these countries it is washed down with any food.
History
Maize mash has been made in South and Central America for at least a thousand years. The Indians of the Inca tribe used chicha in religious rituals, drank on all holidays – this is unambiguously evidenced by archaeological finds in the city of Machu Picchu.
Today, traditional South American alcohol can be tasted in almost any city in Bolivia, Peru, Ecuador, Colombia and Costa Rica. It is served in the so-called “chicheriya” – fenced corners of the courtyard or living quarters.
The production of chicha is not licensed, it is done by ordinary housewives. To show passers-by that in this house you can get hold of a glass of corn mash, women put a bamboo stick with red ribbons tied to it outside the door.
Regional features
Amazon Basin: The main raw material is cassava.
Bolivia: Chicha is made from maize, there are also variations from axamitnik, cassava, banana.
Chile: apple chicha is common in the south of the country, grape mash is preferred in the center of the region.
Colombia: the basis of the drink is corn with sugar.
Ecuador: site of the largest chicha festival (Yamor).
El Salvador: Chicha is made from corn, raw sugar, pineapple. Ready drink is part of many dishes.
Honduras: chicha served at family gatherings, made from yucca.
Nicaragua: The non-alcoholic corn version is preferred here and is drunk very cold.
Panama: in this country, the term “chicha” refers to any fruit mash, the non-alcoholic version is called batido.
Peru: the birthplace of chicha, the drink still plays an important role in the culture of the country.
Venezuela: A local variation that is not fermented, made from boiled rice, milk and sugar, served with grated cinnamon and/or condensed milk.
How to drink chicha
Chicha is drunk from large half-liter glasses, but in some countries it is served in wooden cups, hollowed gourds, and other options are possible.
It is still to a large extent a “social” drink: chicha is an indispensable attribute of any feast, a glass of chicha seals agreements, confirms an engagement, and demonstrates friendship.