Hispanic Kitchen

Spice It Up!

Chicha de Maní

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 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.

To print this page, "CTRL P" on your keyboard or use this environmentally friendly printing tool:


You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

© 2014   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Visit Us On Facebook Shop the HK Store