Chicha de guiñapo is a traditional fermented beverage from Arequipa, made from guiñapo: purple corn that is dried and left to germinate before being cooked and fermented. Its sweet-tart flavor and gentle acidity set it apart from chicha morada, which is not fermented.
It’s one of Arequipa’s oldest and most representative drinks, traditionally prepared in a clay vessel called a “chomba” and served at the city’s picanterías. Making it takes patience: the full process, from cooking to fermentation, can take several days.
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Peruvian Chicha de Guiñapo
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 5 days (includes fermentation)
- Yield: 8 servings
- Category: Beverage
- Cuisine: Peruvian
Description
Peruvian preparation featuring guiñapo de maíz negro germinado, adapted for a home kitchen with clear measurements.
Ingredients
- 500 g guinapo (germinated purple corn), ground
- 3 l water
- 200 g grated chancaca (unrefined cane sugar)
- 5 g cinnamon sticks (2 pieces)
- 2 g cloves (4 pieces)
Preparation
- Cook the guiñapo, boil the ground guiñapo in the water over low heat for 1 hour, stirring occasionally, until the liquid turns a deep purple.
- Strain and sweeten, strain the liquid through a fine cloth, return it to the pot, and add the chancaca, cinnamon, and cloves. Simmer for 30 more minutes and let it cool completely.
- Let it ferment, pour the cooled liquid into a clay or glass vessel, cover it with a cloth (without sealing it airtight), and let it ferment somewhere cool for 5 days, stirring once a day.
- Strain and serve, strain the chicha again, bottle it, and refrigerate. Serve well chilled.
Chef’s Tips
- Don’t seal the vessel airtight during fermentation; it needs to release gas.
- Stir the chicha daily during fermentation for an even result.
- Discard the batch if it develops mold or a clearly unpleasant smell.
Traditional Variations
Some Arequipa picanterías speed up fermentation by adding a bit of “concho” (sediment) from a previous batch, cutting the wait down to just one day.
Fermentation time varies by taste: some stop at 3 days for a milder chicha, while others let it go up to a week for a stronger flavor and higher alcohol content.
How to Serve
Serve well chilled, in glasses or clay cups, the way it’s served at Arequipa’s traditional picanterías, alongside the region’s hearty dishes.
Recommended Pairings
- Stuffed rocoto
- Chicharrones
- Arequipa-style picante dishes
Did You Know?
The name “guiñapo” refers specifically to purple corn that’s been dried and allowed to germinate before cooking, a different process from the toasted jora corn used in chicha de jora. This clay-vessel fermentation technique has been passed down in Arequipa for generations.
Frequently Asked Questions
It's a traditional fermented beverage from the Peruvian highlands, made from guiñapo corn (sprouted and dried corn), widely consumed in the Ayacucho region during festivals and gatherings.
The fermentation process usually takes 3 to 5 days, depending on room temperature, until it reaches the desired acidity and alcohol content.
Yes, being a fermented beverage, it develops a moderate alcohol content during the process, similar to other traditional Andean chichas.
