Chicha de Maní

Bolivian Peanut Beverage

Ingredients:
1.1 pounds (half a kilogram) peanuts, peeled and toasted
½ cup almonds, peeled
½ cup shredded coconut
2.2 pounds (1 kilogram) of quinoa, washed
1 cup rice, washed
2 cups sugar
½ cup water
7½ cups water to cook quinoa

Preparation:
1. In a mill or grinding machine, grind the toasted peanuts with almonds, coconut, and rice, until obtaining a very fine paste. If the paste is too dry, add a little water to grind easily.
2. In a large pot, pour sugar and water. Bring to boil and cook until the mixture acquires a syrup texture.
3. Add paste to syrup and bring to a boil. Cook over low heat until mixture dries. Stir constantly. Let it cook for an hour and a half. Remove from heat and pour mixture in a container. Cover until used.
4. In a large pot, put washed quinoa with 7½ cups of water. Let it cook over high heat for about an hour, or until quinoa bursts. Remove from heat. In the same pot or in a ceramic container, let cooked quinoa ferment for two or three days. Store in a warm place.
5. In order to prepare chicha, strain fermented liquid in a large container. Add the peanut paste already prepared.
6. To serve, add more sugar if desired. Sprinkle with ground cinnamon on top.

Note: It is better not to keep prepared chicha for more than one day. Mix only what will be consumed during the day.



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