Wednesday, September 14, 2016

Making Chicha Morada

I recently had dinner at El Mono, a newish Peruvian restaurant, in El Cerrito. I loved everything they served - from the roasted corn appetizer, canchita, to the purple corn drink, chicha morada.  Ever since that night, I have been thinking about making a huge pot of chicha morada so that I can drink a lot of it whenever I like. This is something I have done for years. Whenever I like something a lot in a restaurant, I go home and make a huge amount of it from scratch. Over the years, I have made seafood gumbo, clam chowder, hot and sour soup, empanada, etc., etc.  I am not rich so I can't afford to go back to the restaurant and order the same thing over and over; besides, I have a huge appetite.

I already had the spices I needed in my pantry such as whole cloves and cinnamon. I have unlimited supply of fresh lemons and apples, so instead of using limes, I used lemons. All I really needed to buy were pinapple and purple corn. This morning I stopped by La Loma Market No. 1 while I was getting a complimentary alignment at Big O Tires across the street.  The produce guy was not sure what I meant by "purple" corn but as soon as I mentioned Peruvian drink, he took me to the Peruvian isle and showed me all different types of corn!  Wow! I was tempted to get some canchita as well, but I figured that I would make the drink first. I found many youtube videos and recipes on how to make chicha morada with slight variations from each other. I made my own modification as well. Instead of using sugar, I added honey to my drink. I have included a link above on how to make it in Spanish. You really don't need to understand Spanish to follow the young girl in the video. If a child can make it, you can, too.

I love this drink and sipping it with little chunks of pineapple in it!

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