Bolivian Peanut Beverage
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
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
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
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.
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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