I may be shivering down here in the cold Lima fog, but I know all you in-country compatriots of mine are sweltering up there in the summer sun. So I thought I’d share with all of you a simple Peruvian recipe for hot days. Chicha morada, a satisfying fruit punch made with maíz morada—purple or blue corn—that will cool you down with a flavor both exotic and familiar. A little like mulled grape juice . . . Or maybe more like spiced pineapple . . . Definitely purple tasting . . . You know what? You’d better just try it for yourself . . .
Maíz morada is the Spanish name given to several varieties of corn exhibiting a deep purple color that have been cultivated and consumed in the Andes mountains since before the days of the Incan Empire. In Quechua, the name is kculli sara, sara being the Quechua word for corn. Andean purple corn has been shown to contain very high levels of anthocyanins, plant pigments also found in such foods as berries and wine and thought (although not actually scientifically proven in any way) to be beneficial to human health. More interestingly, purple corn taken out of the Andes and replanted at lower altitudes has been known, at least anecdotally, to lose its vibrant color; the high-altitude conditions that are famously harsh for humans are apparently what bring out maíz morada’s unique beauty.
Purple corn has a variety of culinary uses, but today I’m going to tell you how to prepare the sweet cool non-alcoholic punch called chicha morada or simply chicha.
It all starts with a big pot.
And I do mean big.
To give you an idea: we use a 12-quarter in my house. And it has never been too roomy.
This will give you a good amount for personal use if you have a household of four or more who will all be partaking over several days, or for bringing to share at a school or office event, potluck, etc.
One interesting side note before we get to the recipe proper: here in Peru, limes are called limones (which outside the region means lemons) while lemons, which are virtually unknown to locals and usually hard to find and purchase, are called limas (limes). The confusion is especially exasperating as Peru’s capital city is also called Lima. For all of your benefit, however, rest assured I will be using the normal English term lime, by which I will mean, quite simply, lime.
Now let’s get to that recipe!
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Chicha Morada
Ingredients
4.5 pounds dried purple/blue corn on the cob
2 quinces, cored and quartered
The rind of 1 pineapple, cut into wide strips (save the pineapple flesh for eating!)
3 cinnamon sticks, or to taste
8 whole cloves, or to taste
The juice of 5 large or 10 small limes
Sugar to taste (approximately 5 large spoonfuls)
Diced apple or quince and/or lime slices to garnish
Instructions
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Put the first five ingredients (corn, quince, pineapple rind, cinnamon sticks, and whole cloves) into a large pot. Cover with 5 quarts (5 liters) of cold water.
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Bring to a boil over high heat, then lower the heat and simmer until the skins of the corn kernels just begin to burst.
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Strain out and discard the solids, then allow the liquid to cool.
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Add lime juice and sugar and mix well. (If you are not going to serve all of the chicha morada at once, add lime juice and sugar only to what you are going to have that day and save the rest to sweeten later when ready to consume. You can add all the juice and sugar listed in the ingredients section if you are planning to consume it all in one go, or 1 large/2 small lemons and 1 large spoonful of sugar per quart/liter if you’re drinking it over the course of a few days.)
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Keep refrigerated and serve very cold.
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If desired, garnish with a spoonful or two of diced apple or quince in the chicha and/or a lime slice on the rim of the glass.
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Sip or gulp at will.
- Note: While chica morada does not contain any alcohol, it does stain, so drink carefully.
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And finally, here are a few serving suggestions, courtesy of a quick Google image search.
Enjoy!