This was another of the things I fell in love with when I visited Urubamba Restaurant and tried restaurant Peruvian food for the first time. Although one of my really good friends growing up is Peruvian (yes, Zandra I'm talking about you) and I had many meals at her house, it was usually everyday food and even though I did have a Thanksgiving dinner or two at her house, then her Mom cooked American food, although with Peruvian flavors. It was only when I visited this restaurant for the first time did I realize the versatility of Peruvian cuisine and how much I loved it.
Chicha Morada(click here for printable recipe)
15 oz. purple corn
Skin of 1 pineapple
Skin of 1 apple (cleaned very well; use organic, if available)
2 cinnamon sticks
4 quarts water
1 cup sugar (or more, according to taste)
juice of 2 limes
Combine corn, pineapple skin, apple skin, cinnamon sticks, cloves and 2 quarts of the water to a boil. Reduce to a simmer and let it cook for 30 minutes. Strain. Reserve 1 piece of pineapple skin and 1 blue corn cob.
Return strained liquid to the pot and add the remaining 2 quarts of water, lime juice and sugar.
Bring to a boil again. Reduce to a simmer and cook for another 30 minutes.
In a large pitcher, place the reserved pineapple and corn cob. Pour Chicha Morada into pitcher and chill in the refrigerator. The flavors will continue to infuse the liquid as it is chilling.
Serve cold over ice (or not), as desired.
This beverage has a taste similar to a drink from the Caribbean called sorrel, made from hibiscus. If you just can't lay your hands on purple corn, dried hibiscus is a good substitute, but first try these online sources
here or here. In addition to this delicious beverage, you can also use this corn to make yummy Mazamorra Pudding, which I plan to make and post soon. You can also purchase the Peruvian pepper pastes that I have used in some other recipes at these sites.
...linking to Srivalli's Kids Delight hosted this month by Smitha, Recipe Junction's Spotlight Summer Cooler & Preeti's Jump 'n Jive
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