Chicha de Maiz Colombiana is a fermented traditional Colombian corn drink. There are many variations of chicha in Latin America.
Chicha de Maíz is a fermented drink traditionally made in a clay pot with corn and pineapple, sweetened with panela (hard brown cane sugar), also known as piloncillo. Sometimes a nonalcoholic version is made with the same ingredients, but without allowing it to ferment, therefore, drink it immediately after you make it. Chicha de Maíz has a unique and interesting flavor that the fermentation adds to this drink.
Chicha de Maíz, which is traditionally sold by chicheros in the streets and markets of Colombia, especially in the Andean zone of the country, nowadays, is also sold in restaurants. Although Chicha de Maíz is not very popular in the United States, it is very easy to prepare at home.
Buen provecho!
Chicha de Maíz (Corn Drink)
Ingredients
- ½ pound cooked dried corn (maiz peto)
- The skins of 1 small ripe pineapple
- ½ pound panela or to your taste
- 2 cinnamon sticks
- 12 cups water
Instructions
- Combine all the ingredients in a large pot. Bring to a boil, cover the pot, and reduce the heat to low. Cook for 60 minutes and then uncover the pot and continue cooking for 20 minutes more.
- Remove from heat and let cool. Take about half of the corn and place in the blender or food processor. Return it to the pot and mix well. Place in a non-reactive container or a clay pot for a stronger flavor.
- Put in the fridge until completely cold. You can drink it immediately or let sit overnight for a more intense flavor.
Nutrition
ela@GrayApron
How interesting! Very authentic recipe and probably very good for you! 🙂 ela
Anonymous
original did not involve most of these ingredients as they were introduced more recently. Though variations are quite common even on a town by town scale. So expect variety in taste much like variation among western beers.
Mayito Castillo
La he probado y puedo decir que realmente es algo delicioso y refrescante.
Evelyne@cheapethniceatz
Very cool to post this recipe. I had the Peruvian version of this chicha and I wish there had been pineapple in it, this look way better.
Joanne
I've never heard of this before but YUM! Sounds super!
grace
your traditional recipes are always so appealing! this looks amazing, erica, thank you for sharing!
Norma-Platanos, Mangoes & Me!
A favorite of mine. Sooo good!
JW
If I wanted to ferment it, how would I do that?
Erica Dinho
Place it in a clay pot and let it sit for 2 to 3 days at room temperature.
Jimena
Ca I use something else instead?
Anonymous
You can use rice instead of corn too
Aida
Buenas Erica. THANK YOU for sharing your recipes. I love chicha so I’m going to try this one but I’d like to know if you have a recipe for masato which I also love. (Had to switch to English to avoid the editor, sorry)
Elaine
Can you make chi cha with a scoby?
Katie
Question!! Do you just leave the cinnamon sticks and pineapple peels in the drink, or do you take them out? Additionally, what do you do with the other half of the corn? Just leave in as full cooked kernels in the drink?