Arequipa’s crimson chicha: a fermented drink made with black corn and scented with anise. It lands gently tart, mildly sweet, and deeply tied to picantería tradition. It asks for patience and respect: long simmer first, then fermentation.
Check the black corn and remove any impurities. Rinse it several times and cover it with part of the hot water for 45 minutes, until the kernels look more hydrated; then drain.
Transfer the black corn to a large pot with the remaining water, pineapple peels, sweet anise, cinnamon sticks, and cloves. Simmer gently for 90 minutes, until the liquid is dark, aromatic, and deeply corn-flavored.
Turn what you find into an experience you can actually bring to your kitchen.
Strain the hot chicha through a fine strainer, pressing the solids gently without over-squeezing. Dissolve the brown sugar while the liquid is still hot and let it cool until just warm.
Transfer the warm chicha to a clean glass jar and stir in the dry yeast. Cover with a cloth, without sealing airtight, and ferment for 24 hours at room temperature; if mold, rotten smell, or slimy texture appears, discard it.
Strain once more and serve the chicha cool or at room temperature. It should be crimson, gently sweet, lightly tart, and clearly scented with anise.
