Chicha de Maní
(Peanut Beverage)
Ingredients
1.1 pound peanuts, peeled and toasted
½ cup almonds, peeled
½ cup shredded coconut
2.2 pounds of quinoa, washed
1 cup rice, washed
2 cups sugar
½ cup water
7½ cups water to cook quinoa
Preparation
- In a mill or grinding machine, grind the toasted peanuts with
almonds, coconut, and rice, until obtaining a very fine paste. If the paste is too dry,
add a little water to grind easily.
- In a large pot, pour sugar and water. Bring to boil and cook
until the mixture acquires a syrup texture.
- Add paste to syrup and bring to a boil. Cook over low heat
until mixture dries. Stir constantly. Let it cook for an hour and a half. Remove from heat
and pour mixture in a container. Cover until used.
- In a large pot, put washed quinoa with 7½ cups of water. Let
it cook over high heat for about an hour, or until quinoa bursts. Remove from heat. In the
same pot or in a ceramic container, let cooked quinoa ferment for two or three days. Store
in a warm place.
- In order to prepare chicha, strain fermented liquid
in a large container. Add the peanut paste already prepared.
- To serve, add more sugar if desired. Sprinkle with ground
cinnamon on top.
Note: It is better not to keep prepared chicha
for more than one day. Mix only what will be consumed during the day. |
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Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado de Canela
Leche Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa Cruda
Versión en Español
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