← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 500 g dried purple corn on the cob (about 3 cobs)
• 3 l Water
• 1 pineapple, peel and core (save the flesh)
• 1 apple (or quince), quartered
• 2 Cinnamon stick
• 6 whole cloves
• 150 g sugar, to taste
• 3 Lime, juiced
• 1 handful diced pineapple and apple, to serve
• Ice

Method

1. Rinse the corn cobs and break them in half. Put them in a large pot with the water, pineapple peel and core, apple, cinnamon and cloves.
2. Bring to the boil, then simmer, uncovered, for 1 hour, until the liquid is a deep inky purple.
3. Strain into a jug, discarding the solids, and stir in the sugar while it is still warm so it dissolves.
4. Leave to cool completely, then chill for at least 1 hour. Stir in the lime juice just before serving.
5. Serve over ice with a spoonful of diced pineapple and apple in each glass.

Tips

• Add the lime only once the chicha is cold; it keeps the flavour fresh and bright.
• The boiled cobs still have colour in them: simmer them again with fresh water and spices for a lighter second batch.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights