Chicha Boyacá-Cundinamarca (Fermented Corn Drink)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
25 minutes
Difficulty
Medium
Ingredients
5
kg soft corn kernels
2
honey
20
water
fern
Directions
- Grind the corn, and to this dough add a little honey and water, so that it is well soaked.
- Put in a pot (preferably clay) for 15 days to ferment.
- Grind again and add more honey water until obtaining a smooth dough, with which balls are formed, making little holes in them in the shape of a cross with your fingers.
- Cover the bottom and walls of a clay pot with wild fern leaves, and fill with water, being careful not to move the fern leaves.
- Put the balls to cook for 12 hours over very low heat, adding water if necessary; strain the resulting porridge adding fresh boiled water and honey.
- Cover the pot and let ferment for 10 days adding a little honey daily, stirring to dissolve.
- Santafereño chocolate Bogotá Old Bogotá tradition since colonial times.
- Generally served at 5 or 6 in the afternoon.
- Consists of chocolate cooked in milk or water, accompanied by a Bogotá tamale or scrambled eggs, colaciones, yuca bread or almojábanas, mojicón cake and other treats to taste.