The base ingredient of the drink iscornculli orckolli, which is a Peruvian variety of corn known commonly aspurple corn which is abundantly grown and harvested along the Andes Mountains.
Its history and consumption was already widespread inpre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.
Purple corn being boiled with a small portion of pineapple to prepare chicha morada.
Nowadays,chicha morada is consumed in three ways: A traditional homemade preparation, apre-manufactured product or amanufactured product.
Traditional preparation consists of boiling thepurple corn in water along withpineapple peels and pieces ofquince, adding a pinch ofcinnamon and a fewcloves. The boiled mixture is strained and allowed to cool, after whichsugar orchancaca is added, as well as chopped fruit and lemon if desired.
The pre-manufactured product is sold in two ways:
As packets of drypowder manufactured with a basis of sugar,acidifiers andartificial flavors to which the preparer should only add water. Although consumption is massive because of the advantages of low cost and sweet taste, such products do not achieve the characteristic flavor of a chicha prepared in atraditional way, nor do they contain theantioxidants derived from purple corn.
As bags of purple chicha concentrate (syrup) intended for large-scale distribution. This version contains all the extract of the fruits, retaining flavor and aroma. The preparer should only addwater and lemon juice.
A notablePeruvian delicacy can be derived fromchicha morada by adding a binder such aschuño or corn starch to the traditional preparation. Thisporridge-like substance is what Peruvians call "mazamorra morada", to which is added dried or freshfruits such asprunes andraisins. Its consumption is very widespread inPeru incelebrations together with chicha morada, but it increases during October.
Chicha morada is the representative drink ofPeruvian cuisine, because it is refreshing and versatile for pairing. It combines in any occasion of consumption, either individually or as a group and is consumed by young people and adults. In October, the Peruvian 'purple month' (known as the month in which the procession of theLord of Miracles takes place inLima and the parishioners wear purple habits),chicha morada combines a lot with the famousanticuchos,picarones, turrón de Doña Pepa, mazamorra morada, among other dishes representative of Peruvian cuisine.
^Sergio Zapata Acha (2006).Diccionario de Gastronomía Peruana Tradicional. Universidad de San Martín de Porres, Escuela Profesional de Turismo y Hotelería.ISBN9972-54-155-X.
Peru
