Aloja is a traditional fermented drink from northwestern Argentina made with white algarroba, the fruit of the carob-like algarrobo tree.
How it’s made
According to a Tucumán vendor quoted by La Gaceta, the white algarroba pods are put in water and left to ferment for a week in tubs or clay vessels; then burnt sugar is added, which gives it its brown color, and it’s strained. Some add a few grains of corn.
A drink making a comeback
It’s sold half-frozen at street stalls in Tucumán and Santiago del Estero; those who try it compare it to cider.
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 fermented drink of white algarroba, traditional in northwestern Argentina.
By the tradition reported by La Gaceta, about a week.
Because of the burnt sugar added before straining.
