chicha oor Katalaans
chicha
en
A fermented beverage, most commonly made from maize, grapes or apples.
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chicha
en
beverage
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The Inca used chicha for ritual purposes and consumed it in vast quantities during religious festivals.
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impetuously exclaimed Don Pedro, spilling his chicha upon his silvery ruffles.
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In Bolivia chicha is most often made from maize, especially in the highlands, but amaranth chicha is also traditional and popular.
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While chicha is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented drink, and many unfermented drinks.
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At that time, another mother and grandmother, María Isabel Chorobik de Mariani or "Chicha", had started looking for other mothers of the disappeared who were, like her, looking for their grandchildren.
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During the Inca Empire women were taught the techniques of brewing chicha in Aqlla Wasi (feminine schools).
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A good description of the preparation of a Bolivian way to make chicha can be found in Cutler, Hugh and Martin Cardenas, "Chicha a Native South American Beer" In Chile there are two main types of chicha: apple chicha produced in southern Chile and grape chicha produced in central Chile.
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However, according to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab, or "chiab" which means maize.
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In some cultures, in lieu of germinating the maize to release the starches, the maize is ground, moistened in the chicha maker's mouth and formed into small balls which are then flattened and laid out to dry.
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Chicha de jora is prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days.
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It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora.
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There are a number of regional varieties of chicha, which can be roughly divided into lowland (Amazonia) and highland varieties, of which there are many.
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According to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means "fermented water"; the verb chicha meaning "to sour a drink" and the postfix -atl meaning water.
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One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas.
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Chicha de jora has been prepared and consumed in communities throughout in the Andes for millennia.
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Chicha morada is common in Bolivian and Peruvian cultures and is generally drunk as an accompaniment to food.
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