← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 100 g roasted barley (or pearl barley, toasted)
• 40 g Whole flax seeds (linaza)
• 2 l Water
• 1 peel and core of 1 pineapple, washed
• 2 Lemongrass, bruised
• 1 Cinnamon stick
• 3 Cloves
• 1 handful fresh mint or lemon balm (optional)
• 100 g sugar, to taste
• 2 Lime, juiced

Method

1. If using pearl barley, toast it in a dry pan over medium heat for 5–6 min, stirring, until deep brown and nutty.
2. Put the barley and water in a large pot, bring to the boil and simmer for 20 min.
3. Add the flax seeds, pineapple peel and core, lemongrass, cinnamon and cloves and simmer for 20 min more. The flax will make the liquid slightly thick and silky.
4. Add the mint or lemon balm (if using) for the last 2 minutes, then strain through a fine sieve.
5. Stir in sugar to taste, then lime juice glass by glass. Serve hot, as Lima’s street vendors do, or chilled.

Tips

• Peruvian vendors add dried herbs like horsetail, boldo and alfalfa; add a pinch of any you have.
• Sweeten with honey if you prefer (then it is no longer vegan). Barley contains gluten.

Sources

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

Eat Peru Peru Delights