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Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product. Traditional preparation consists of boiling the purple corn in water along with pineapple peels and pieces of quince , adding a pinch of cinnamon and a few cloves .
Chicha prepared in this manner is known as chicha de muko. [11] Chicha morada in a glass, garnished with a slice of lime. Chicha morada is a non-fermented chicha usually made from ears of purple maize (maíz morado), which are boiled with pineapple rind, cinnamon, and cloves. This gives a strong, purple-colored liquid, which is then mixed with ...
Common in Peru, purple corn is used in chicha morada, a drink made by boiling ground purple corn kernels with pineapple, cinnamon, clove, and sugar, and in mazamorra, a type of pudding". [2] In Bolivia, purple corn "Kuli" is used in Api, a smoothie served hot.
Chicha morada: a clove-flavored beverage prepared from a base of boiled purple maize and a generous amount of powdered cloves, to which sugar, cinnamon and ice are added as it cools. Occasionally chunks of pineapple are added. The taste is reminiscent of old-fashioned clove-flavored candy. Chicha de jora is a beer made with corn (see below)
Chicha morada, with the purple corn and additional pineapple still in the water for flavor purposes. Aguajina: Made from mashed, filtered, and sweetened fruit of the aguaje palm tree. [69] Cachina: a partially-fermented wine [70] based on fermented grape must. Caliche: A type of distilled liquor. [71]
Maque choux (left) with dill mashed potatoes. Maque choux / ˈ m ɑː k ʃ uː / is a traditional dish of Louisiana.It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
Chicha is popular in Peru and is served in Arequipa's picanterías. [4] Tesguino is a corn beer made by the Tarahumara people of the Sierra Madre Occidental in Mexico. It is brewed for local celebrations related to Holy Week. [5] For the Tarahumara, the beer is an elixir for healing and a barter item and is considered a sacred beverage. [5]
Chicha morada served with pipeño Nicaraguan cuisine makes use of fruits, some of which are only grown in that particular region due to their location. Many fruits are made into drinks known as frescos , the Nicaraguan name for what are called "aguas frescas" in other Latin American countries.