Overview

Chicha was not just a drink—it was a living offering. Fermented or unfermented, made from maize, sometimes fruit, sometimes sweetened with sugarcane or spiced with cinnamon or cloves in later periods. This version uses maíz morado—a purple corn native to the Andes, still grown today.It’s cooling, tangy, rich in antioxidants—and to the ancients, a vessel of breath and spirit.

Cooking Method

Ingredients:

• Dried purple corn (maíz morado)
• Pineapple rind (optional)
• Parsley
• Cinnamon stick
• Cloves
• Panela (or jaggery) or raw cane sugar
• Water
• Lime juice

Method:

• Break corn cobs into pieces and place in a pot with cinnamon, cloves, and pineapple rind..
• Add water and boil gently for 45–60 minutes.
• Strain the liquid and add panela or cane sugar while still warm.
• Let cool, then add lime juice to taste.
• For fermentation: allow to sit covered with cloth for 1–3 days at room temp until lightly fizzy.

Historical & Cultural Notes

Chicha was poured on the earth before drinking—a libation to the spirits. It fed Pachamama, and in later Incan society, was served during Inti Raymi (Sun Festival) and agricultural rites. Along the coast, earlier peoples likely infused it with herbs or sea offerings. It was community-made, often fermented by women, and symbolized life sustained through sharing.

Modern chicha morada often skips fermentation, but the ancient version was alive—bubbling slightly.

Memory Thread

The sea was not just water—it was memory. The corn was not just food—it was ancestor. And the drink they made from both? A bridge. Between breath and earth. Between what was, and what still waits.