Aloja is an ancestral drink from northern Argentina and the Chaco region, made from the pods of the algarrobo (carob) tree, a plant characteristic of these areas.
Refreshing, mildly alcoholic, and highly nutritious, it’s consumed cold with ice and is one of the most valued drinks for its sweet flavor and indigenous origin.
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Argentine Aloja de Algarroba Drink
- Prep Time: 72 hours
- Total Time: 72 hours
- Yield: 8 servings
- Category: Beverage
- Cuisine: Argentine
Ingredients
- 10 of carob pods, naturally fallen from the tree
- 2 liters of water (about 8.5 cups)
- to taste of sugar (optional)
- to taste of ice (optional)
Instructions
- Collect the pods, gather carob pods that have naturally fallen from the tree, preferably after windy days.
- Wash, wash the pods well to remove dust and impurities.
- Chop, cut the pods into small pieces.
- Macerate, place the pieces in a large container and cover with the water.
- Ferment, cover the container and let it ferment for 2 to 3 days at room temperature, ideally between 30°C and 35°C (86-95°F).
- Strain, once fermented, strain the liquid to separate it from the pod remains.
- Sweeten, add sugar to taste if a sweeter flavor is desired.
- Serve, serve well chilled, with ice.
Tips for getting it right
- Choose pods that have naturally fallen from the tree, since they’re usually at just the right ripeness.
- Fermenting at a warm temperature, between 30°C and 35°C (86-95°F), helps the process develop correctly.
- The fermentation time affects the sweetness level and the drink’s mild alcohol content.
- Straining the liquid well before serving improves the final texture of the aloja.
Traditional variations
- There are aloja variants made with peanuts or corn instead of carob.
- Some northern communities add chañar fruit or cane syrup for a different flavor.
How to serve
Aloja is served well chilled, with ice, as a refreshing drink on hot days in northern Argentina.
It’s a traditional drink of northern communities and the Chaco region, with deep indigenous roots.
Recommended sides
- Tamales
- Northern-style empanadas
Did you know?
Aloja has indigenous origins and is one of the oldest drinks in northern Argentina, traditionally made by Wichí and other Gran Chaco communities.
The 2- to 3-day fermentation process gives aloja its mild, naturally occurring alcohol content.
Frequently Asked Questions
It's a traditional drink from northern Argentina made from carob tree pods, macerated in water and left to ferment for a few days.
Naturally fallen pods are usually at just the right ripeness, which gives aloja its characteristic flavor.
It's recommended to ferment it for 2 to 3 days at room temperature, ideally between 30°C and 35°C (86-95°F).
Yes, it's mildly alcoholic, since the fermentation process of the pods naturally produces a small amount of alcohol.
