| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lombard |
Beverages, Peru, Holiday |
4 |
Quarts |
INGREDIENTS
| 1 |
lb |
(4 full cups) Maiz de Jora purchased or homemade |
| 2 |
|
15-oz cakes chancaca <OR> |
| 1 |
c |
White sugar and |
| 2 |
c |
Brown sugar; packed |
|
|
+additional for sweetening |
| 8 |
|
Whole cloves |
| 1 |
|
Dried hot chili pepper |
| 1 |
|
Fresh stalk (about 36") |
|
|
Sugarcane (1-1/2 lbs) cut into pieces; crushed |
| 1 |
|
Lemon; sliced for garnish |
INSTRUCTIONS
In a stainless-steel stockpot large enough to hold 2-1/2 gallons of liquid,
combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane
with 8 quarts of cold water. Allow to soak for 1 hour. Place over high heat
and bring to boil, stirring now and then with a wooden spoon and scraping
the bottom of the pot to prevent sticking and burning. When the mixture
comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2
hours, stirring now and then.
Remove from heat and allow to rest for about 2 hours undisturbed. Pour
through a strainer. Press liquid from the sugar cane and discard the pulp.
Strain the mixture again through a double layer of cheesecloth into a
ceramic, porcelain, or glass container and store in a dark, cool place,
covered tightly with cheesecloth or a kitchen towel. Allow to sit from 3 to
8 days, depending on how strong and how thick you want the chicha to be.
The longer the chicha sits, the higher the alcohol content and the thicker
it will get.
To serve, add the additional sugar to taste, chill thoroughly, and garnish
with lemon slices.
Source: Christmas with Memories and Recipes; Felipe Rojas-Lombardi
Posted to MM-Recipes Digest by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Feb 17, 98
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