Chicha, a centuries-old South American drink made out of fermented corn, is commonly related to Peru and the Incas. But Sergio Miranda, who’s from Colombia and is promoting a bottled model, stated it was really common all through all the Andean area starting in pre-Columbian days. He stated his chicha recipe got here from his grandmother. It’s pale yellow, cloudy, barely fizzy, modestly sweetened, sharpened with lime and rounded with cinnamon and cloves for a properly quenching drink. It has a mere zero.5 % alcohol and added probiotic yeast. Today’s bottled Peruvian chicha, often purple and made industrially from purple corn, is commonly fairly candy. Mr. Miranda began on his chicha venture whereas he was an undergraduate at Fordham University. Eventually he started working with the East End Food Institute, a culinary incubator at Stony Brook Southampton. He makes use of natural corn grown close by in Sagaponack, N.Y., and sells his chicha at native farmer’s markets and on-line.
Inti Chicha, six 12-ounce bottles, $27.50, intichicha.com.
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