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Chicha de Jora: Difference between revisions
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|title=Chicha de Jora: Cooking Wiki | |title=Chicha de Jora: Cooking Wiki | ||
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|keywords= | |keywords=#maize #chichadejora #rice #yuca #grape #pasta #fermenteddrink #whitewine #condensedmilk #cinnamon #apple | ||
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|description=Chicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to | |description=Chicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to | ||
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[[Image:Chicha_de_jora.jpg|250px|thumb|right|Chicha de jora]] | [[Image:Chicha_de_jora.jpg|250px|thumb|right|Chicha de jora]] | ||
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===Amazonia=== | ===Amazonia=== | ||
Throughout the Amazon Basin (including the interiors of [[Ecuador]], [[Peru]], and [[Brazil]]), chicha is made most often with cassava (yuca) root, sometimes with plantain. Traditionally, the chicha is prepared from cassava root by women, using a very simple method. Pieces of washed, peeled root are thoroughly chewed in the mouth, and the resulting juice is spat into a bowl. The fibrous mass that remains in the mouth is used elsewhere.[citation needed] The bowl is set aside for a few hours to allow the juice to ferment. This chicha is a somewhat opaque blue white, similar in appearance to defatted milk, and its flavour is mildly sweet and sour. Cassava root is very starchy, and enzymes in the preparer's saliva rapidly convert the starch to simple sugar, which is converted by [[wild yeast]] and/or bacteria into [[alcohol]]. | Throughout the Amazon Basin (including the interiors of [[:Category:Ecuadorian recipes|Ecuador]], [[Peru]], and [[Brazil]]), chicha is made most often with cassava (yuca) root, sometimes with plantain. Traditionally, the chicha is prepared from cassava root by women, using a very simple method. Pieces of washed, peeled root are thoroughly chewed in the mouth, and the resulting juice is spat into a bowl. The fibrous mass that remains in the mouth is used elsewhere.[citation needed] The bowl is set aside for a few hours to allow the juice to ferment. This chicha is a somewhat opaque blue white, similar in appearance to defatted milk, and its flavour is mildly sweet and sour. Cassava root is very starchy, and enzymes in the preparer's saliva rapidly convert the starch to simple sugar, which is converted by [[wild yeast]] and/or bacteria into [[alcohol]]. | ||
It is traditional for families to offer chicha to arriving guests. Children are offered new chicha that has not fermented, whereas adults are offered fermented chicha; the most highly fermented chicha, with its significant alcohol content, is reserved for men. | It is traditional for families to offer chicha to arriving guests. Children are offered new chicha that has not fermented, whereas adults are offered fermented chicha; the most highly fermented chicha, with its significant alcohol content, is reserved for men. | ||
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[[Category:Non-alcoholic beverages]] | [[Category:Non-alcoholic beverages]] | ||
[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
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