Chicha de Guiñapo is associated with Peru’s regional cooking traditions and centers on guiñapo de maíz negro germinado.
This home-style version preserves the general character of the dish. Any wild or unusual ingredient must come from a legal, inspected, food-safe source.
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Peruvian Chicha de Guiñapo
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Beverage
- Cuisine: Peruvian
Description
Peruvian preparation featuring guiñapo de maíz negro germinado, adapted for a home kitchen with clear measurements.
Ingredients
Nutrition
- Calories: 150
Ingredients
- 300 g guiñapo de corn negro germinado
- 2 l agua (8 cups)
- 180 g sugar (3/4 cup)
- 5 g cinnamon sticks (2 pieces)
- 1 g whole cloves (4 pieces)
Preparation
- Clean and prepare the main ingredient (guiñapo de maíz negro germinado) with clean utensils and cut it into even portions.
- Prepare the seasoning base and cook it over medium heat until the onion is soft and the chile paste no longer tastes raw.
- Cook gently, stirring as needed, until the flavor and characteristic texture develop.
- Adjust the seasoning and serve in the customary style. Use only legally sourced, food-safe ingredients when the traditional product is wild or uncommon.
Tips
- Use fresh ingredients and clean utensils.
- Adjust the chile heat and salt near the end of cooking.
Frequently Asked Questions
It is a Peruvian preparation centered on guiñapo de maíz negro germinado.
The cleaning and initial cooking can be done ahead; finish or reheat shortly before serving.
Use inspected, food-safe ingredients from legal sources, especially for wild or uncommon regional products.
