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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