Two traditional Peruvian drinks paired together, chicha morada (right) and pisco sour (left).
| |
| Type | Beverage |
|---|---|
| Country of origin |  Peru |
| Color | Purple |
| Style | Glass |
| Ingredients | Purple corn |
Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level.[1]
The base ingredient of the drink is corn culliorckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains.
Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.
Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product.
A notable Peruvian delicacy can be derived from chicha morada by adding a binder such as chuño or corn starch to the traditional preparation. This porridge-like substance is what Peruvians call "mazamorra morada", to which is added dried or fresh fruits such as prunes and raisins. Its consumption is very widespread in Peruincelebrations together with chicha morada, but it increases during October.
