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Chicha Morada

Chicha Morada

Learn how to make 'Chicha morada', a typical drink from Peru made using a dark purple variety of corn in our step by step recipe by barman Ivan Della Nave.

26 July, 2021
Average: 4 (4 votes)

serves for



2 l
350 g Morado Corn
Caster sugar
5 teaspoons
1 stick

Step 01

Chica Morada step 01

Pour 2 liters of water into a saucepan.

Step 02

Chica Morada step 02

Add 350 gr of morado corn.

Step 03

Chica Morada step 03

Add 5 cloves to the saucepan.

Step 04

Chica Morada step 04

Add 1 cinnamon stick.

Step 05

Chica Morada step 05

Slice 2 quince into wedges and add to the other ingredients.

Step 06

Chica Morada step 6

Add the 1/2 pineapple, sliced and without removing the skin.

Step 07

Chica Morada step 07

Place a lid on the saucepan and cook over medium heat for 45/60 minutes. Until the corn kernels burst.

Step 08

Chica Morada step 08

Remove the saucepan from the heat. Filter the liquid and let it cool.

Step 09

Chica Morada step 09

Add about 5 tablespoons of sugar. The quantity can vary from 3 to 6 tablespoons according to your personal taste.

Step 10

Chica Morada step 10

Add the juice of 2 freshly squeezed lemons. And let the mix cool in the refrigerator.

Step 11

Chica Morada step 11

To serve cold, put some ice cubes in a glass and pour over the Chicha Morada.

Step 12

Chica Morada step 12

Garnish with a simple lime slice or by cutting apple and/or pineapple cubes.


History of Chicha Morada 

Chicha morada is a typical and popular Peruvian drink. It's made from a dark purple variety of corn which is intensively cultivated in the Andes mountain range in Peru. It is also grown in other areas of America, but in smaller quantities. Its history and its consumption date back to the time of the Incas. Currently, it is still consumed in traditional form, boiling the "morado" corn in water, with pineapple peel, quince, a pinch of cinnamon and cloves; drain and let it cool and then add sugar and lemon. The traditional formula of its preparation is not very rigid, and can vary by adding diced fruit, for example, apple.



The preparation of artisanal chicha is very popular in South-Peruvian areas, its variant is chicha de jora, a craft beer used as an aperitif or in the preparation of typical dishes and not to be confused with chicha morada, the soft drink that is instead prepared with pineapple peel and cloves, because the term jora refers to the malted corn used for fermentation.

Always present in religious rituals and popular events, corn is closely linked to the Peruvian culture and diet. The name of chicha de jora comes from the ancient Quechua language, from ahja, inspired by the aaaaj that is repeated with each drink.


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Ivan Della Nave

Ivan Della Nave

Born in 1994, Ivan Della Nave was fascinated by art and passionate about photography from a very young age.