Chicha de jora, the nectar of the ancient Peruvians.

Origin of Chicha de Jora

Chicha de jora, also known as the "Nectar of the Incas," is an ancestral beverage with over 500 years of history. It was essential during Inca noble ceremonies and is still consumed in many regions of Peru. This drink plays a key role in ritual ceremonies such as Inti Raymi, the Incan festival in honor of the sun, established by Inca Pachacutec around 1430 in Cusco. The festival was reinstated in 1944 and continues to be celebrated today.

Chicha de jora is also consumed during religious festivities, social events to enliven gatherings, and is used by shamans to heal illnesses, as it is believed to have medicinal properties. In northern Peru, it is an essential ingredient in iconic dishes such as seco de cabrito, arroz con pato, and sudado. Additionally, it is the traditional drink that accompanies ceviche and many other dishes in Peruvian cuisine.

History of Chicha de Jora

According to legend, during the reign of Inca Tupac Yupanqui, heavy rains damaged crops and food storage. The humidity caused the stored corn to ferment, and although the fermented corn had a foul smell and was not considered edible, a hungry local drank the fermented liquid, nourishing himself and becoming intoxicated. This event is believed to be the origin of chicha de jora.

In the Inca Empire, chicha was known as "Aqha." It was prepared by chicheros and chicheras (traditional brewers) and served in ornamental vessels. It was a sacred drink offered to the gods, especially to Pachamama (Mother Earth), and used in celebrations, funerals, and pacts.

The Acllas, the virgins of the sun who lived in the Acllawasi, were responsible for preparing it for religious and political purposes. The Inca used chicha to strengthen political alliances and reward the loyalty of the curacas, or local leaders.

The term “chicha” was adopted by the Spanish to refer to various indigenous drinks, while “jora” is a Quechua word that refers to malted or sprouted corn.

Varieties of Chicha de Jora

There are many variations of chicha de jora depending on the region, additional ingredients, fermentation process, and its use—whether ritual or everyday. The base is always fermented corn, but the cultural diversity of the Andes has produced many preparation methods.

Traditional Chicha de Jora: Made with sprouted corn (jora), water, and natural fermentation. It has a yellowish or golden color, with a sour and slightly sweet taste, depending on the fermentation time (from 3 to 7 days).
Strong or "Brava" Chicha: Fermented longer than the traditional version, with a higher alcohol content, common in celebrations and rituals.
Chicha with Fruits or Herbs: Ingredients like guava, pineapple, molle (Peruvian pepper tree), eucalyptus, or cinnamon are added, resulting in a sweeter drink typical of festivals and markets.
Chicha de Jora with Mote: Served with whole cooked corn kernels floating in the liquid, adding texture and flavor.
Ceremonial Chicha: Specially prepared for Andean rituals or offerings to the earth (Pachamama), fermented in clay vessels in sacred places.
Chicha de jora is a type of craft beer that can reach about 3% alcohol when fermented for eight days. Its commemorative day is celebrated on January 27.

Preparation of Jora

Jora is the germinated corn used to make chicha. It is produced by planting corn in moist soil until it sprouts. The germinated plant is then harvested, sun-dried, ground, and ready for chicha preparation.

RECIPE (Karen Soto, Buenazo)

Ingredients

500 g of maíz de jora (sprouted corn)
5 liters of water (approximately)
250 g of barley
1 cinnamon stick
10 cloves
5 cedrón (lemon verbena) leaves
Brown sugar to taste

Preparation

Soak the jora in a large pot with half of the water. Let it sit for 30 minutes.
Meanwhile, toast the barley in a pan (without oil) until it turns light brown. Be careful not to burn it.
After 30 minutes, add the jora, toasted barley, cinnamon, cloves, cedrón, and the remaining water to the pot.
When it starts boiling, uncover and reduce the heat. Let it simmer for 2 hours, stirring occasionally.
After this time, turn off the heat and let the liquid cool.
Once cool, strain it and transfer the liquid to a container that can be covered with a cloth (like a dish towel) and let it rest for a couple of days to ferment properly. Ideally, use a clay container.
After a week, much of the mixture will have settled. At this point, you can transfer it to an airtight container and refrigerate it to stop the fermentation.
Add sugar to taste when drinking. The longer it ferments, the more sour the flavor will become. It should not ferment for more than a week, as it will turn vinegary.

SOURCES

ANDINA
PERUTRAVEL