Para mis hijos,

Nunca dejen de preparar su chicha morada cuando sus hijos cumplan años, aunque terminen con la ropita manchada. Yo lo hice y, aunque en su momento me apenó, ahora sé que esos pequeños desastres son parte de los mejores recuerdos. Por eso, cada vez que celebramos, busco que la chicha siempre esté con nosotros.

Cuando pienso en la chicha, me vienen a la mente los cumpleaños que mis padres organizaban para mí. Recuerdo esos días calurosos en los que íbamos al mercado y, por solo 50 centavos, disfrutábamos un vaso de chicha bien heladita. También me acompaña el recuerdo de mis embarazos, cuando siempre tenía que tomar chicha para bajar la presión.

La chicha trae alegría, así que nunca la dejen de lado. Prepárenla en casa o compren su sobrecito si es más fácil, pero disfrútenla y compártanla siempre.

Besos, hijos míos.

A little bit about the history of Purple Corn; this vibrant grain has been a part of Peruvian culture since before the Inca Empire, dating back to the time when the land was divided into many small civilizations. It was offered to the gods, used in celebrations, and deeply integrated into daily life.

Imagine all the nutrients it carried. Originally, it likely had no added sugar, but when served cold, sweetness wasn’t even necessary. The spices, such as cinnamon and cloves, were probably introduced by the Spanish. But Purple Corn has been there for centuries, standing as a symbol of tradition and nourishment.

Beyond its cultural significance, purple corn has also been used in traditional medicine, particularly for its ability to help lower blood pressure, a benefit that still recognized today.

Peruvian Chicha Morada (Purple Corn Drink)

Recipe by Chef Freyka Nunez del Prado de Arcentales

Makes 12 quarts

Ingredients:

• 1 lb Peruvian purple corn (maíz morado)
• ½ pineapple skin, washed
• 2 apples, quartered or (membrillo if available (quince-fruit)
• 2 cinnamon sticks
• 10 cloves
• 1 fig leaf (optional, but adds a unique aroma)
• 4-6 quarts water (for the first boil)
• ______________________________________________
• Sugar, to sweeten, to taste
• Fresh lime juice, to taste
• Optional, Apple diced; for garnish

Directions:

1. First Boil – Extracting the Deep Flavor
   • In a large pressure cooker, combine purple corn, pineapple skin, apples, cinnamon sticks, cloves, fig leaf, and 4-6 quarts of water.(depending on the brand of your PC)
   • Close the pot securely. Set to high pressure for 25-minutes.
   • After 25 minutes, turn off the heat and let the pressure release completely before opening the pot.
2. Straining & Preparing for the Second Boil
   • Carefully strain the liquid through a large colander into a bowl, reserving the liquid.
   • Return the corn and fruit solids to the pressure cooker.
   • Observe the corn; it is not completely open yet.
3. Second Boil – Extracting the Remaining Flavor
   • Add a few more apple pieces and the same amount of cinnamon and cloves (but do not add more pineapple).
   • Pour in 4-6 more quarts of fresh water, close the pot, and set your PC to 60-min on high pressure.
4. Final Straining & Cooling
   • Allow the pressure to release completely before opening the pot.
   • Strain the second batch of liquid and combine it with the first batch.
   • Notice that the second boil, even so the pressure cooking was on longer time, it has a lighter color, but still contains a good amount of flavor.
5. Let the chicha cool completely, then strain through a fine-mesh sieve (Chinois) to remove any small particles.
6. Discard the leftover corn and fruit. The corn should now appear split open with white parts exposed; this means the flavor and color have been fully extracted.
7. Sweetening & Serving
   • Keep the chicha refrigerated and unsweetened until ready to serve.
   • To sweeten, for every 3 quarts of chicha, add:
   • 1½ cups sugar (adjust to taste)
   • Juice of 1½ limes
   • Optional: Small diced apple pieces (many kids prefer it without)
8. Serve cold over ice and have fun cooking and enjoy!!!

Chef Notes:

• The first boil produces a deep purple, flavorful liquid, while the second boil is lighter in color but still valuable.
• This recipe balances both batches to create a well-rounded flavor.
• Storage: Chicha morada stays fresh for up to 1 week in the refrigerator.
• PC (Pressure Cooker)