chicha Argentina Abin sha ne da ’yan ƙasar suka shirya da masara, waɗanda suka yi ta al’adarsu daga tsara zuwa tsara. A kasar Argentina da wasu kasashe a Amurka, ’yan asalin kasar ko kuma mazauna asali sun yi wannan shiri inda suke tauna masara suka tara a cikin tukwane, watakila da yumbu, gou ko gou, suka bar shi ya yi taki.
Sa'ad da aka yayyafa shi har ya kai ga so, sai suka ɗauka a cikin biki da hadayu. Ana ikirarin cewa a arewa maso gabashin kasar har yanzu suna yin haka. A wasu kasashen Amurka, irin su Venezuela, ba a yin taki kuma ba a sha ba, sai dai Andean chicha, wanda ake hadawa da abarba. Don haka kowace kasa tana da sigar ta.
A halin yanzu, a mafi yawan yankin Argentina inda chicha Argentina Ana maye gurbin ruwan ɗan adam da ƴan ƙasar ke amfani da shi a matsayin abin yisti da amylase ɗin da ke cikinsa, don yisti da ake yin burodi.
Tarihin Chicha na Argentine
A cikin dubban shekaru, da chicha Argentina ’Yan asalin kasar ne suka cinye ta a lokacin bukukuwan addini da bukukuwan su. An fara cin ta ne a arewa maso gabashin kasar, inda ’yan asalin lokacin suka taru suna tauna masara da tofa a cikin tukwane. Sun bar shi a can har sai da aikin enzymes da ke cikin miya, suna canza sitacin masara zuwa sukari.
Domin kafa hanyar sadarwar su da allolinsu, bisa ga imaninsu, ’yan asalin ƙasar sun yi amfani da hallucinogens da chicha da aka shirya kamar yadda aka yi bayani a baya, don haka suna magance matsalolinsu a cikin al’ummarsu.
Dubban shekaru da suka gabata, al'adar da ta fara a arewa maso gabashin Argentina ta yadu. Azuzuwan al'adu mafi girma ba su ƙara amfani da su ba saboda amfani da miya. Daga baya ne suka kara amfani da wasu hanyoyin don cimma fermentation.
Argentine chicha girke-girke
Sinadaran
Lita 10 na ruwa, lita 1 na zuma, kilogiram biyu da rabi na masara mai laushi, takin daji.
Shiri
- A nika masarar, a zuba zuma da ruwa sosai, sai a kwaba har sai an hada sinadaran.
- Ana zuba shirye-shiryen da aka yi a baya a cikin akwati wanda za a iya yi da yumbu mai gasa kuma a bar shi a can ba tare da motsawa ba har sai ya yi zafi (kimanin kwanaki 14).
- Lokacin da fermentation ya faru daidai da dandano na wanda ya yi chicha, ana ɗaukar kullu kuma a zuba ruwa da zuma kawai idan an buƙata don yin kullu mai laushi wanda ake yin ƙwallo da shi.
- Kwallan kullu da aka samu a mataki na baya da kuma rassan fern na daji ana saka su don dafa, a cikin tukunya da ruwa na kimanin sa'o'i 12, a kan zafi kadan. A wannan bangare, ana ƙara ruwa idan ya ga bushe sosai.
- Sai a tace ruwan da aka samu, a zuba zuma da tafasasshen ruwa har sai an samu daidaiton da ake so.
- Cakuda da aka samu a matakin da ya gabata an haɗa shi cikin tukunyar yumbu, kuma a bar shi a rufe har tsawon kwanaki 10.
- A kullum sai a rika zuba zuma kadan a kwaba har sai an hade.
- Ya ƙare a baya lokacin, da chicha Argentina yana shirye ya ci abinci.
Bambance-bambancen chicha a wasu ƙasashe
Hanyar da ake yin chicha a halin yanzu an ƙayyade a ƙasa, a cikin kowace ƙasashen da aka ambata. Ya kamata a lura cewa a wani ɓangare na ƙasashen da aka ambata har yanzu akwai ƙungiyoyin 'yan asalin da ke ci gaba da yin chicha kamar yadda aka yi a baya. Sun kiyaye wancan da sauran al'adun da suke yada ta daga tsara zuwa tsara.
Chile
A Chile, ana yin shirye-shirye daban-daban wadanda ake kira chicha, bisa ga yankin kasar. Daga cikin waɗannan shirye-shiryen, waɗannan sun bambanta, da sauransu: wanda aka samu ta hanyar fermentation na 'ya'yan itatuwa daban-daban, Muday wanda Mapuches ke yi tare da masara, Punucapa da apple, rustic ferment na inabi.
Bolivia
Mafi shahararren Bolivian chicha an yi shi da masara, an yi shi da shi kuma ya kasance tare da barasa, ana amfani dashi a cikin bukukuwa. Akwai bambance-bambance a cikin wannan ƙasa, daga cikinsu akwai masu zuwa: chicha Chuspillo, yellow chicha, purple, wanda ke nufin launin masara da ake amfani da shi don yin chicha, chicha da aka yi da gyada, Tarija. Suna kuma kiran shirye-shiryen chicha tare da ruwan 'ya'yan itace wanda suke ƙara brandy.
Colombia
Har ila yau, a Kolombiya, mazaunan asali, Muiscas, sun yi chicha tare da masarar da aka tauna da fermented. A halin yanzu, a bakin tekun suna kiran kowane ruwan 'ya'yan itace (abarba, karas, corozo) chicha. Haka kuma shinkafa chicha, da sauran sassan kasar nan ana samun chicha ta hanyar yin ruwan panela, ana hada mazamorra da masara, a hade da kyau a bar ta ya yi taki.
Ecuador
A halin yanzu, a Ecuador, ana yin chicha ta hanyar ƙwanƙwasa masara, shinkafa, quinoa ko sha'ir, ana yin zaƙi tare da granulated ko sukarin panela. Ana kuma yin shi a wasu yankuna na kasar, ana yin takin blackberry, tumatur bishiya, dabino, abarba da ruwan naranjilla.
Panama
A Panama sun kira chicha fuerte wadda ake yi ta hanyar barin masara ta yi zafi a cikin kwantena. A kasar kuma suna kiran duk wani ruwan 'ya'yan itace chicha, misali: tamarind chicha, abarba chicha, gwanda chicha, da sauran 'ya'yan itatuwa. Suna kuma yin tafasasshen shinkafa chicha, bawon abarba, madara da sukari mai launin ruwan kasa.
Shin kun san ...
Babban sashi na chicha Argentina Ita ce masara, wacce ke ba wa jiki nau'ikan fa'idodi waɗanda aka bayyana a ƙasa:
- Yana ba da carbohydrates wanda jiki ke canzawa zuwa makamashi.
- Ya ƙunshi fiber wanda ke taimakawa tafiyar matakai na narkewa.
- Ya ƙunshi folic acid, wanda ke ba da fa'idodi ga mata masu juna biyu da mata a matakin da ya dace da lactation.
- Abubuwan antioxidants da masara ya ƙunshi suna kawar da radicals kyauta, suna taimakawa lafiyar kwayoyin halitta.
- Yana ba da bitamin B1 wanda ke taimakawa lafiyar zuciya.
- Yana samar da ma'adanai: potassium, calcium, magnesium, phosphorus, zinc da manganese.
- Ya ƙunshi wasu bitamin: B3, B5, B1 da C.
- Yana ba da bitamin B6 wanda ke taimakawa aikin da ya dace na kwakwalwa.
