Chicha de Maní
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
- 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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