Aloja is a traditional fermented drink from northwestern Argentina made with algarroba, the fruit of the algarrobo tree, and water.
It’s made by hand in Santiago del Estero, Tucumán, and other northern provinces.
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Argentine Aloja de Algarroba Drink
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 96 hours
- Yield: 4 glasses
- Category: Beverage
- Cuisine: Argentine
Ingredients
- 5 algarrobo pods
- 1 liter of water
Preparation
- Prepare, split the algarrobo pods in half and place them in a container with the liter of water.
- Ferment, seal the container airtight and store it for about four days in a cool, dark place.
- Watch the rest, the longer it rests, the higher the alcohol content; don’t go past two weeks. Strain and serve.
Tips
- Use a tightly sealed container and keep it in a cool, dark place.
- Don’t let it rest for more than two weeks.
- It’s an alcoholic drink: enjoy it in moderation.
Traditional variations
- In Tucumán, burnt sugar is added for a brown color, and sometimes a few corn kernels.
How to serve
Serve the aloja strained and cool.
Recommended pairings
- Northern empanadas
- Humita
Did you know?
It was traditionally fermented in vessels such as the noque, with a little previous aloja as a starter.
Frequently Asked Questions
A fermented drink of algarroba and water, traditional in northwestern Argentina.
About four days; the longer it rests, the stronger it gets, up to two weeks.
Yes, because of the fermentation; enjoy it in moderation.
