🇧🇴 Bolivian Cuisine

Chicha de Maíz

Fermented Corn Beer

Prep Time 30 min
Servings 10
Difficulty Hard
Calories 124 kcal

Bolivia's ancient fermented corn drink, mildly alcoholic and tangy, brewed from ground corn and served in traditional clay cups at festivals and chicherías.

Ingredients

Instructions

  1. 1 Soak corn kernels overnight. Grind coarsely.
  2. 2 Boil ground corn in water with cinnamon for 2-3 hours, stirring regularly.
  3. 3 Strain through cheesecloth into a large clean vessel. Press to extract liquid.
  4. 4 Add sugar or panela while still warm. Stir to dissolve.
  5. 5 Cover with cloth and ferment at room temperature for 2-5 days depending on desired strength.
  6. 6 Serve slightly chilled in clay cups. It should be tangy with mild effervescence.

Did You Know?

In ancient times, chicha was fermented by having women chew the corn and spit it into pots — the enzymes in saliva started fermentation.