Chicha de Jora Recipe: How to Make the Ancient Inca Beer?

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Chicha de jora (from the Quechua “aqha” or “fermented liquid”) is a South American beverage created during the Inca Empire, widely consumed in Peru, Bolivia, and Ecuador.

Once known as the “nectar of the Incas,” chicha de jora was traditionally consumed in ritual ceremonies, such as the “Inti Raymi,” where it was used to toast in honor of the sun.

How to Make Chicha de Jora?

Chicha de jora is made from jora corn and barley, which are soaked in warm water, then mixed with chancaca (panela) or sugar, and finally fermented for 8 days.

Nutritional Facts

Each serving of chicha de jora contains approximately 100 kcal, 22 g of carbohydrates, 0 g of fat, 1 g of protein, 1 g of fiber, 15 g of sugars, and 5 mg of sodium.

Chicha de Jora Recipe

Prep Time: 2 hours
Cook Time: 8 hours
Servings 12 people

Ingredients

• 1 kg of jora corn
• 1 kg of barley
• 500 g of sugar
• 100 g of chancaca (panela)
• 10 liters of water
• 1 tablespoon of cloves

Preparation

1. In a large pot, toast the jora corn and barley without using oil or fat, stirring constantly to prevent the grains from burning.

2. Soak the jora corn in water for 35 minutes, discard the water, and soak again for another 35 minutes. Strain, reserve in a 15-liter pot, and add the barley and cloves.

3. Pour 10 liters of water into the pot and cook over medium heat for 8 hours, stirring constantly with a large spoon to prevent the mixture from sticking or clumping.

4. When the volume has reduced by half, add 5 liters of warm water and continue cooking until the 8 hours are complete. Add the chancaca and sugar, stir well until dissolved, and let cool to room temperature.

5. Strain the chicha and transfer it to a clay vessel. Cover with a thin cloth that allows air circulation and filters out external contaminants. Ferment for 8 days, checking for the desired flavor.

Origin and History

This ancient beer is believed to have been created during the Inca Empire under the rule of Túpac Yupanqui, who, among his great works, founded Quito, built thousands of kilometers of “qhapac ñan” (Inca roads), and constructed the city of Tomebamba.

Its production was so important that there were state-run breweries called “aqllas,” where specialized women, known as “aqllakuna,” prepared this beverage for religious ceremonies and festivals.

Benefits and Properties

Chicha de jora has diuretic properties and is highly recommended for people with diabetes. It contains enzymes and minerals, primarily zinc, which may help prevent prostate diseases. It is a healthy and nutritious drink that has been consumed in Bolivia, Ecuador, and Peru for millennia.

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Did You Know?

Before drinking chicha de jora, the tradition is to pour a little on the ground as a sign of respect, a gesture known as “the first chicha for the earth.” This ritual has endured in Andean culture, especially during festivities like Inti Raymi and other agricultural celebrations.

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