Chicha de Arracacha
Preparation time
420 minutes
Difficulty
Medium
Ingredients
1
kg arracacha masa
1
cup(s) panela syrup
4
water
Directions
- Peel the arracachas and cook for 20 minutes, remove, drain, chop and pound.
- Add ½ cup of syrup, mix and take portions of the masa, wrap them in plantain leaves (or bijao), tie and cook in water that barely covers them for 4 hours over low heat.
- Lower the heat and let cool, remove and unwrap, grind and strain with the water.
- Put the strained mixture in a clay pot, add the other ½ cup of syrup, pour in the 4 liters of fresh water and let ferment, at least 24 hours, stirring every 2 hours.