Chicha. Chicha. Chichaaaaa!

“What the heck is ‘Chicha?’” you may be wondering to yourself.

Today you will get a lesson in Chicha 101, 102 and 103. In Peru there are several things that Chicha can refer to, the majority of them being corn based beverages and one being a genre of music.

- So let’s start with the basics and the most popular of the Chichas -

Chicha 101: Chicha Morada – Chicha morada is a purple Peruvian corn drink dating well back to pre-Inca times (approx. 2,000 years ago). The Incas themselves adopted and used the purple corn drink in religious ceremonies honoring the earth gods.

The purple corn is found predominantly in Peru, but was also cultivated by Central American and North American indigenous tribes. It contains an antioxidant similar to that found in wine and contains medicinal attributes that reduce cholesterol, improves blood flow as well as combats free radicals, cardiac problems and colon cancer.

Chicha Morada continues to remain a traditional beverage enjoyed by Peruvians year round and recently has been commercialized as a bottled beverage.

You don’t need to go to the store to enjoy this purple chicha drink, it can be easily prepared at home and home made chicha morada is the best type of chicha to drink!

So let’s say you happen to take a handful of purple corn back home with you (consult with your country’s custom laws to see if this can be imported) and you want to make your own refreshing Chicha Morada…Well here’s the recipe to get you started:

Photo: Sacrificial Inca Chicha Fountain in Cuzco, Peru.

- Ingredients -

• 500 grams of purple corn (usually 2-3 ears are good)
• 4 liters of water
• 4 (dried) cherries {optional}
• 2 limes
• 1 apple (green)
• 1 quince fruit {optional}
• 1 cinnamon stick (yes, the entire stick!)
• 1 cup of pineapple rind {optional}
• 1/2 cup brown sugar
• 1/2 cup of clavo de olor {optional}

- Preparation -

Boil the purple corn in 3 liters of water adding cinnamon, dry cherries, pineapple rind and clavo de olor. Once the corn starts to open turn off the heat and add sugar. Let the drink cool and then add the quince and diced apple bits with the juice of the limes. ¡Listo! You have chicha ready to be served and enjoyed ; makes approx. 6 servings.

Now we will move to a little more “grown up” Chicha. What is often referred to as the Beer of the Incas, Chicha 102 is an introductory course to:

Chicha de Jora – This beverage is another ancestral drinks of the Americas and a national drink of Peru. It consists of fermented corn and despite its humble discovery it became one of the most important drinks of the Inca empire.

Chicha de Jora is said to have been created during the reign of Inca emperor Tupaq Yupanqui when a terrible rain destroyed silos of corn causing the corn to ferment. The corn was then boiled at the order of the emperor and the remaining water discarded. A peasant scouring through the discards came across the beverage and consumed it becoming drunk. Thus Chicha de Jora finds its humble beginnings that would be converted into a favorite Andean beer.

Chicha de Jora continues to be a homemade concoction and can take up to 15 days to fabricate. The process includes soaking, germination, sun drying, and boiling of the concoction.

The final product is an agreeable beverage with a slightly strong smell yet a drinking experience not to be missed.

Chicha de Jora can be easily found in the local markets or at small stands during various festivals and holiday celebrations.

I’m not personally much of a beer drinker, but if there was one “beer” that I did enjoy drinking it would have to be the Peruvian Chicha de Jora.

Finally our course in “Chicha” concludes with Chicha 103, the musical version!

Chicha Peruana - Cumbia has its origins rooted in late 19th century Colombia, yet by the 1960’s Cumbia was transformed in the Peruvian Amazons. It is an eclectic mix of African beats, Tropical sounds, Electric rock guitars and Andean Folklore rhythms. As it trickled its way down from the Amazons to Lima Cumbia adapted to the tastes of the artists and the people.

This music was quickly embraced by the lower provincial immigrant class and equally snubbed by the Elite upper class. It can be considered the music of the average Jo(sé).

Despite its unpopularity with the more affluent Peruvians, Chicha Peruana is a musical force to be reckoned with filling concert halls, fairgrounds and discotheques with the common masses flocking to these locations to have a great time, good beer and good music to step their feet to.

It has become even more popularized on television and by scantily outfitted female Techno-Cumbia groups and is slowly gaining acceptance up the social ladder.

Cumbia Peruana today is famous throughout Latin America with its closest rival in Argentina. Peru’s neighbors to the South, Chile, have even began to adopt Peruvian Cumbia trying to add their own retouches, but don’t let the imitations fool you, there’s only one Peruvian Cumbia and in my humble opinion it is the best sub-genre of Cumbia in all of Latin America.

Photo sources: Rachel Gamarra, Wiki Sumaq Peru, Cumbiaperu.com.pe

Get Your Chicha On!

- Chicha Morada (in Spanish) -

- Chicha de Jora (in Spanish) -

- Chicha Peruana (In ENGLISH!) -