October 1, 2014
Chicha is a fermented beverage usually made from corn and water. Allowed to ferment, chicha acidifies and may contain a quantity of alcohol or carbonation depending on production specifics.
This mug of chicha in particular came from Bogotá’s Candelaria barrio. The single establishment uses a mixture of wheat flour, corn flour, and panela in water, and allows the microbial action necessary to progress in room temperature for eight days. The result is a sour and slightly fizzy beverage laden with probiotics.
The chichera there stated that it’s also possible to make chicha from chontaduros (links: bunch, green, cooked and naked), and chicha may refer to any number of fermented beverages throughout Latin America.
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