Chicha de Jora
A traditional fermented beverage made from jora (sprouted corn) and barley. It has a slightly sweet and tangy flavor and is a staple in Ecuadorian festivities and gatherings.
🧂 Ingredients
- 1.5 kg Jora corn
- 1 kg Barley
- 10 liters Water
- 1 tbsp Cloves
- to taste Sugar or Chancaca
👨🍳 Instructions
- 1
Toast the jora corn and barley in a dry pan over medium heat for about 20-25 minutes until lightly browned and fragrant.
- 2
In a large pot, combine the toasted grains, 5 liters of water, and cloves. Bring to a boil, stirring constantly to prevent sticking.
- 3
Once boiling, reduce heat and simmer, covered, for about 1.5 hours, or until the liquid has reduced by half. Stir occasionally.
- 4
Add the remaining 5 liters of water and continue to simmer, covered, for another 4 hours, stirring occasionally. The mixture should thicken slightly.
- 5
Remove from heat and let it cool completely. This can take several hours.
- 6
Strain the mixture through a fine-mesh sieve or cheesecloth to remove all solids. Sweeten to taste with sugar or chancaca.
- 7
Pour the liquid into a clean ceramic or glass container. Cover loosely with cheesecloth or a kitchen towel and let it ferment in a cool, dark place for 4 to 8 days. The fermentation time will depend on the desired level of tartness and alcohol content.
- 8
Once fermented, chill thoroughly and serve. The longer it ferments, the more potent it becomes.
💡 Pro Tips
- ✓The quality of the jora corn and barley significantly impacts the final flavor.
- ✓Ensure thorough cleaning of all equipment to prevent unwanted bacteria during fermentation.
- ✓Taste the chicha daily during fermentation to monitor its progress.
🔄 Variations
- Some recipes include a dried chili pepper or a stalk of sugarcane for added flavor during the initial cooking.
- A small amount of cooked yuca can be added to the fermentation for a different texture and flavor profile.