How to make Andean chicha

Ingredients

• Peels and core of 1 ripe pineapplePineapple peels and core
• 200 gGrated papelón
• 2 litresWater
• 120 g (1 cup)Corn flour
• 100 g (½ cup)Cooked rice
• 180 g (1 cup)Grated papelón
• 1 stickCinnamon
• 4Cloves
• 3 gAllspice
• 1 litre (4 cups)Water
• To tasteGround cinnamon
• OptionalIce

Instructions

1. 1

   Wash the pineapple

   Wash the pineapple peels thoroughly.

2. 2

   Start fermentation

   Put the pineapple peels and core in a large jar with 2 litres of water and 200 g of grated papelón.

3. 3

   Cover the jar

   Cover with a cloth or a loose-fitting lid so fermentation can take place.

4. 4

   Leave to ferment

   Leave at room temperature for at least 24 hours, until it develops a lightly sour aroma.

5. 5

   Strain the liquid

   After that time, strain the liquid to remove the pineapple pieces.

6. 6

   Mix with flour

   In a pan, thoroughly mix the fermented pineapple liquid with the corn flour.

7. 7

   Cook the mixture

   Cook over a medium heat, stirring constantly to prevent lumps.

8. 8

   Make the syrup

   In another pan, add 1 litre of water, 180 g of grated papelón, the cinnamon stick, cloves and allspice.

9. 9

   Boil and strain

   Boil for 10 minutes to make an aromatic syrup, then turn off the heat and strain it.

10. 10

    Combine the mixtures

    Add the syrup to the fermented pineapple and corn flour mixture.

11. 11

    Thicken gently

    Stir and cook over a medium heat for a few minutes, until slightly thickened.

12. 12

    Cool and blend

    Turn off the heat and leave to cool. Blend with the cooked rice for a creamier texture.

13. 13

    Chill the chicha

    Pour the chicha into a lidded glass jar and chill for at least 4 hours.

14. 14

    Serve cold

    Serve chilled and sprinkle with ground cinnamon.

What is Andean chicha?

Chicha is a traditional family of drinks found across Latin America, with ingredients and methods that vary by region. This Venezuelan Andean-style version combines a fermented pineapple infusion with corn flour, rice and papelón.

Pineapple gives the drink a gently tangy aroma, while the cooked flour and rice make it creamy. Cinnamon, cloves and allspice bring warmth to the sweet syrup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 0g protein, 0g carbs, 0g fat.

Papelón supplies most of the carbohydrate, while corn flour and rice add further starch; the recipe contains little protein and fat. Pair a glass with a protein-rich savoury dish and vegetables for a more balanced plate.

Build the pineapple base

Clean peels: wash them well before they go into the jar with the core, water and papelón. The peels are used to infuse and ferment the liquid, rather than being blended into the finished drink.

Loose cover: use a cloth or a lid that is not tightly sealed, as the method calls for room-temperature fermentation. Let the aroma guide you toward the lightly sour stage described in the recipe.

Keep the flour smooth

Add gradually: combine the strained pineapple liquid with the corn flour thoroughly before cooking. Stir continuously over medium heat so the flour disperses rather than forming lumps.

Watch the texture: the mixture is cooked again after the syrup is added, just until it thickens slightly. It will become creamier after blending with the rice.

Make the spiced syrup

Whole spices: the cinnamon stick, cloves and allspice infuse the water and papelón as they boil. Straining after 10 minutes removes the spices before the syrup is mixed into the base.

Sweetness: papelón provides the drink's main sweetness and deep, caramel-like flavour. Stir the syrup into the pineapple mixture so it is evenly distributed.

Blend and chill

Cooked rice: blend it into the cooled mixture to give the chicha a smoother, fuller body. Let the mixture cool before blending, as directed in the method.

Cold finish: chill the drink for at least 4 hours before serving. Serve it cold with ground cinnamon, and add ice if you like.

What to serve with it

Serve a small glass alongside a savoury snack or a light meal; its sweet, creamy character works well as a contrast. A little extra ground cinnamon adds fragrance without changing the preparation.

If serving over ice, pour just before drinking so the chicha stays cold without sitting out for long.

Recipe notes & tips

• Use a clean jar for the pineapple fermentation stage.
• Keep the cover loose rather than sealing the jar tightly.
• Stir continuously while the corn flour mixture cooks.
• Strain the spiced syrup before adding it to the pineapple mixture.
• Let the mixture cool before blending it with the cooked rice.
• Chill for at least 4 hours before serving.

Variations

• More spice: add a little extra ground cinnamon when serving.
• Extra cold: serve over ice just before drinking.
• Smoother finish: blend the cooled mixture thoroughly with the cooked rice.
• Less sweet: reduce the papelón to suit your taste.
• Longer chill: refrigerate the drink until thoroughly cold before serving.

Common mistakes to avoid

• Sealing the jar tightly: use a cloth or loose lid as the method specifies.
• Skipping the wash: clean the pineapple peels thoroughly before fermenting.
• Adding flour without mixing: combine it well with the strained liquid to help prevent lumps.
• Leaving the mixture unstirred: keep stirring over medium heat as it cooks.
• Adding the rice while hot: allow the mixture to cool before blending.
• Serving before chilling: refrigerate for at least 4 hours for the intended cold finish.

How to store

Keep the chicha covered in a glass jar in the fridge and serve it cold. The recipe does not specify a storage life, so make only what you can use promptly and discard it if its smell or appearance changes unexpectedly.

Frequently asked questions