The chicha morada (or peruvian purple chicha) is the flagship drink of Peru , with an exquisite aroma and a refreshing taste. It is a drink native to the Andean region of Peru. Its main input is purple corn (culli or ckolli corn), which is a Peruvian variety of corn that is widely grown in the Andes mountain range.
History of the Chicha Morada
Its history and consumption was already widespread in pre-Hispanic times, before the establishment of the Inca Empire.
The original cultures of Peru, like the Mochica culture , 2500 years ago, managed to domesticate and cultivate the purple corn, a wonderful cereal full of antioxidants and healing properties, and considered it sacred. In the Inca period this corn was used in offerings and customs rites.
The current preparation of the chicha morada has been collected in different works of the nineteenth century such as those of Juan de Arona, and Carlos Prince. The oldest references on its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré .
Properties of the Peruvian Chicha Morada
The chicha morada contains a high degree of anthocyanins (Cyanin-3-glucose or C3G, its main dye) and phenolic compounds, also has functional and bioactive properties with a high antioxidant capacity. Among other benefits it is scientifically proven that the purple pigment prevents the development of colon cancer.
In addition, it lowers blood pressure and cholesterol, promotes good blood circulation, protects blood vessels from oxidative damage, improves microcirculation, is anti-inflammatory, promotes the regeneration of connective tissue and promotes the formation of collagen.
There is no excuse for not enjoying a refreshing chicha morada.
Recipe of the Peruvian Chicha Morada
Ingredients of the peruvian chicha morada
- One kilo of purple corn
- Two cups of pineapple, apple and quince rind
- Two slices of cinnamon
- A spoonful of cloves
- A cup of chopped pineapple
- Sugar and lemon juice to taste
Preparation of the peruvian purple chicha
Slice the corn and cover it with twice as much water, add the cinnamon, pineapple peel and the clove. Let boil for an hour until corn burst. Halfway through cooking, remove the peels, strain and add the chopped pineapple and let cool and then add the sugar and lemon juice. Serve well frozen.