Chicha blanca, also called chicha suave, is one of the traditional chichas of La Libertad, in northern Peru: it’s made only with corn, without sugar or chancaca.
Its place in the picantería
According to the heritage declaration of La Libertad’s picanterías, published in El Peruano, it’s also known as mellicera, from the belief that a woman who drinks it will conceive twins. It differs from chicha picante, which is stronger in alcohol, and from the bottled chicha of Magdalena de Cao.
How it’s made
Like other corn chichas of the region, the corn is boiled for hours, strained, and the liquid is left to ferment for a few days in clay vessels.
Editor’s note: Recetas123 doesn’t publish a recipe with quantities for this preparation because it hasn’t found a formula documented by a reliable source; this page describes it according to the sources consulted.
Frequently Asked Questions
A mild chicha from La Libertad made only with corn, without sugar or chancaca.
From the popular belief that a woman who drinks it will conceive twins.
Chicha picante is stronger in alcohol and is made with jora, toasted barley, fava beans, and chancaca.
