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Рецепт Chicha De Jora (Peru)
by Global Cookbook

Chicha De Jora (Peru)
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Ингредиенты

  • 1 lb (4 full c.) Maiz de Jora purchased or possibly homemade
  • 2 x 15-ounce cakes chancaca (Or possibly)
  • 1 c. White sugar and
  • 2 c. Brown sugar, packed +additional for sweetening
  • 8 whl cloves
  • 1 x Dry warm chili pepper
  • 1 x Fresh stalk (about 36") Sugarcane (1-1/2 lbs) cut into pcs, crushed
  • 1 x Lemon, sliced for garnish

Инструкции

  1. In a stainless-steel stockpot large sufficient to hold 2-1/2 gallons of liquid, combine the jora, chancaca or possibly sugars, cloves, pepper, and crushed sugarcane with 8 qts of cool water. Allow to soak for 1 hour. Place over high heat and bring to boil, stirring now and then with a wooden spoon and scraping the bottom of the pot to prevent sticking and burning. When the mix comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hrs, stirring now and then.
  2. Remove from heat and allow to rest for about 2 hrs undisturbed. Pour through a strainer. Press liquid from the sugar cane and throw away the pulp.
  3. Strain the mix again through a double layer of cheesecloth into a ceramic, porcelain, or possibly glass container and store in a dark, cold place, covered tightly with cheesecloth or possibly a kitchen towel. Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
  4. The longer the chicha sits, the higher the alcohol content and the thicker it will get.
  5. To serve, add in the additional sugar to taste, refrigeratethoroughly, and garnish with lemon slices.