By some ingenuity of importation, I implore the powers that be of the import/ export industry to heed this amazing corn. Although my receta chica morada is mediocre compared to my Peruvian legends, the attempt I sanction. Not found in Malaysia, this unique Maiz Morada from Peru or its South American counterparts/ Andean territory should be celebrated for this amazing concoction. Chicha Morada is a fabled beverage from the Andes. It is made with purple corn unique to countries like Peru, Bolivia and Ecuador. Golden Corn surprised me once with something similar, but unfortunately not the dried kind. Dried purple corn from the Andes infuses Chicha Morada with very specific thirst quenching properties. Along with other ingredients, should this elixir be thought of as aphrodisiacal?
An interesting note suggests that the intensity of purple is promoted by the brutal territory of the Peruvian Andes. Taken out of its natural environment the purple looses intensity, hence curtails the ability for one to make a decent Chicha Morada and perhaps to reap the benefits of its properties.
Health benefits and Chicha Morada’s aphrodisiacal nature
According to the National Library of Medicine, purple corn extract stimulates healthy ejaculatory patterns in male rats. The wisdom of the ancient Incas and the sophistication of their farming techniques bred an amazing range of crop. This is evident in the development of unique Peruvian dishes such as leche de tigre and tacu tacu. It also provides a unique take on Peruvian/ Japanese (Nikkei) fusion cuisine due to the abundance of ingredients. The Inca’s ingenuity in crop experimentation bloomed their population and their acquisition of territory. They divined aphrodisiacal foods such as purple corn and cacao as they saw the fertility of their people and land as something imperative.
As far as Maiz Morada goes, among claims of its aphrodisiacal qualities, it also boasts health properties such as lowering blood pressure, promoting kidney and eye health and subsequently being anti-inflammatory as well.
Preparing Chicha Morada requires time and quality ingredients
To begin with, before returning to Malaysia, I packed two bags of purple corn from Wong. As previously mentioned, someone needs to promote this here in Malaysia. I recommend concocting your own pot of chicha morada. Nothing beats making it from scratch. If you would prefer easy access, the importation of this bottled tasty beverage could be a good option too.
Traditionally, chicha morada is made from purple corn, pineapple peel and apples along with spices such as cinnamon and cloves. Besides this, you add sugar to taste and a squeeze of Peruvian lime juice/ lemon juice once the drink is cooled. Always serve chilled.
On one eventful Sunday, I decided to use a couple of the apples from Mom Dukes anniversary fruit basket. Subsequently, I grabbed two Granny Smiths and a red apple for this purpose. Previously, Mom Dukes purchased an overripe pineapple from the morning market in SS2. Collectively, it proves to be a walk in the park ingredients-wise. I washed the purple corn and fruits and quartered the apples. I sliced the pineapple peel off and saved the rest for later consumption. Following this, I tossed everything in the pot and added four liters of water. And here on starts the boiling process.
From here onwards, it is just a matter of watching the concoction and making sure it doesn’t overflow. I usually bring it to a boil first and reduce the heat to a simmer to avoid spillage. Do note that the purple is very intense so clean that stove top immediately. As the purple dries, it penetrates the fabric of a wide range of material.
Post boil Chicha Morada
Next, as the boiling continues and the water reduces, I usually top it up with a little more water. Usually a quarter liter. Purportedly, I do this for the quantity and not quality. So this step is truly up to you. In due course, the chicha should be at a thickish and rich purplish consistency that is absolutely divine. It should take about an hour and a half to get to this point. From here in on, I just let the chicha sit for 24 hours, covered. Do not attempt to not do this. It is imperative that you let the ingredients infuse.
Ideally, the next morning, I scoop up the remnants of the ingredient and compost them. Next, I commence to strain the liquid to separate all of its impurities. Once this is done, you need to bring the drink back to the pot and heat it up a little. I do this so I can add the sugar and the heat will aid the dissolution. Now, we need to let this cool completely before refrigerating it. When the chicha morada is completely chilled, you can remove it from the fridge and add the juice of two lemons to it. If luck is on your side and if you come across any Peruvian limes, use about five of these. I normally remove the seeds but add the pulp.
And there you have it! One of the worlds most unique thirst quenchers, whose aphrodisiacal nature has been cemented into the mythology of an imperial civilization, now at your table, ready to be delighted upon.
