Drinking Chicha
- First phase of Chica Fermentation
Come and drink the beverage of the Incas in the Andean Mountains. Corn was a major staple in the Incan culture.
The traditional way of creating this fermented and thus alcoholic drink was by the Andean women chewing the corn, then spitting it out so that their saliva could begin the fermentation process.
I remember being in La Paz, Bolivia back in the 1970’s, and the Aymara Indians were still using the traditional process to create Chicha.
Chicha is still being made today with at least three different levels of fermentation and flavors created by the addition of herbs and spices.
However, the process is no longer started by chewing – that is unless they are still doing this in their own homes.
Chicha is very prevalent in the Andean mountains, and is used as a form of currency to pay neighbors when they come to help with your harvest.
Categories: Peru and the Inca Trail
Emily Carter ~ Nature as Art 
I remember travelling through central and south america. Everyone had their version of chicha. Have you seen the Dogfish Head Brewery version of chicha?
Now I sure haven’t. Must admit, not too much of a fan of Chicha. Especially after seeing the Aymara women chewing, then spitting out the corn.
Haven’t tried Chicha yet.. but have tried many times Chacha .. you should try it ; )
el
Remind me not to drink any Chicha!
🙂
wow. love this because when you go on holiday or travelling it is all about discovering those hidden bits of the area that you discover 🙂 so thank you for sharing this little gem of wonder, it has inspired me to travel MUCH more 🙂
keep smiling
You are so kind Emma, I appreciate your thoughtful words.
Egads – glad I stopped drinking 🙂
greetings by
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