the argentine chicha It is a drink prepared with corn by the natives, who passed their customs from generation to generation. In Argentina and other countries in America, the indigenous people or original settlers made this preparation where they chewed the corn and accumulated it in pots, probably made of clay, gourds or gourds, and allowed it to ferment.
When it was fermented to the point that they liked, they took it in celebrations and offerings. It is claimed that in the northeast of the country they still do it that way. In some American countries, such as Venezuela, it is commonly not fermented and is a non-alcoholic drink, except for Andean chicha, which is fermented and pineapple is added. So each country has its version.
Currently, in most of the Argentine territory where the Argentine chicha the human saliva used by the natives as a leavening agent is substituted for the amylase it contains, for the yeast used to make bread.
History of Argentine chicha
Over thousands of years, the Argentine chicha It was consumed by the native indigenous people of the country during their religious ceremonies and celebrations. Its consumption began in the northeast of the country, where the indigenous people of the time gathered to chew the corn and spit it into pots. They left it there until it fermented by the action of enzymes present in the saliva, transforming the corn starch into sugar.
In order to establish their communications with their gods, according to their beliefs, the indigenous people used hallucinogens and chicha prepared as explained before, thus solving their problems in their community.
Thousands of years ago, the custom that began in the northeast of Argentina spread. The classes of a higher culture did not add to their consumption due to the use of saliva. It was later when they added to use other methods to achieve fermentation.
Argentine chicha recipe
Ingredients
10 liters of water, 1 liters of honey, two and a half kilograms of soft corn, wild fern.
Preparation
- Grind the corn, add honey and water enough to make it thick, knead until the ingredients are integrated.
- The previous preparation is poured into a container which can be made of baked clay and is left there without stirring until it ferments (approximately 14 days).
- When the fermentation has occurred according to the taste of the person who makes the chicha, the dough is taken and only water and honey are added if needed to make a malleable dough with which balls are made.
- The dough balls obtained in the previous step and the wild fern twigs are put to cook, in a pot with water for approximately 12 hours, over low heat. In this part, water is added if it looks very dry.
- Then strain the mixture obtained, adding honey and boiled water until the desired consistency is obtained.
- The mixture obtained in the previous step is incorporated into a clay pot, and left there covered for approximately 10 days.
- Every day you should add a little honey and stir until it is integrated.
- Finished the previous time, the Argentine chicha it is ready to eat.
Variations of chicha in other countries
The way chicha is currently made is specified below, in each of the countries mentioned. It should be noted that in part of the mentioned countries there are still indigenous groups that continue to make chicha as it was done in the past. They have preserved that and other customs passing it from generation to generation.
Chile
In Chile, various preparations are made which are called chicha, according to the region of the country. Among these preparations, the following stand out, among others: that obtained by fermentation of various fruits, Muday that the Mapuches make with corn, Punucapa made with apple, rustic ferment of grapes.
Bolivia
The most popular Bolivian chicha is made with corn, it is fermented and it remains with a degree of alcohol, it is used in celebrations. There are variations in that country, among which the following stand out: chicha Chuspillo, yellow chicha, purple, which refer to the color of the corn used to make chicha, chicha made with peanuts, Tarija. They also call chicha preparations with fruit juice to which they add brandy.
Colombia
Also in Colombia, the original settlers, the Muiscas, made their chicha with chewed and fermented corn. Currently, on the coast they call any fruit juice (pineapple, carrot, corozo) chicha. Also rice chicha, and in other parts of the country chicha is obtained by making panela water, adding mazamorra made from corn, integrating well and letting it ferment.
Ecuador
Currently, in Ecuador, chicha is made by fermenting corn, rice, quinoa or barley, sweetening with granulated or panela sugar. It is also made in some regions of the country, fermenting blackberry, tree tomato, chonta palm, pineapple and naranjilla juices.
Panama
In Panama they call chicha fuerte the one made by letting corn ferment in clay containers. In that country they also call any fruit juice chicha, for example: tamarind chicha, pineapple chicha, papaya chicha, among other fruits. They also make boiling rice chicha, pineapple peel, milk and brown sugar.
Did you know…?
The main ingredient of the Argentine chicha It is corn, which provides the body with a series of benefits that are highlighted below:
- It provides carbohydrates that the body converts into energy.
- Contains fiber which helps digestive processes.
- Contains folic acid, which provides benefits to pregnant women and women in the stage corresponding to lactation.
- The antioxidants that corn contains eliminate free radicals, helping the health of cells.
- Provides vitamin B1 which helps cardiovascular health.
- Provides minerals: potassium, calcium, magnesium, phosphorus, zinc and manganese.
- Contains other vitamins: B3, B5, B1 and C.
- It provides vitamin B6 which helps the proper functioning of the brain.
