Making Chicha Morada this morning...

I am preparing some chicha morada here in our apartment this morning for our Norte Americano FHE group tonight along with RA making orange rolls and I contributing some mashed potatoes for an early Thanksgiving Dinner. The last time I made it Paco gave it only a “6” on a scale of 1 to 10. I am endeavoring to reach a 7 this morning. It should be possible considering I am using local ingredients and the pineapple is so sweet here. Chicha is a fruit drink made from a special corn grown in many places throughout the western hemisphere but comes from the maiz morado or purple corn. It is sweet and usually unfermented. Remains of a 1,000 year old production facility for chicha have been discovered on a mountaintop here in Peru. Chicha is a delightful drink and we appreciate our Peruvian friends for introducing it to us along with so much else. 

In recent years many health benefits of purple corn have been found and it is being studied seriously at universities in the US including Texas A&M. Research has shown that purple corn contains cell-protecting antioxidants with the ability to inhibit carcinogen-induced tumors in rats. Many plant-derived substances are believed to show these properties including blueberries, but few have demonstrated the anti-inflammatory capabilities and the potential as purple corn. Anthocyanins are responsible for the purple, violet, and red colors attending many plants. Anthocyanins belong to an even larger class of plant chemicals known as flavonoids and are found in diverse plants. These antioxidants in purple corn are 10 to 12 times the content found in blueberries. Other health benefits claimed by these anthrocyanins found in purple corn include prevention of cardiovascular disease, increases blood flow, act as diuretics lowering blood pressure, and the promoting of tissue regeneration and healing.

Our chicha, like other recipes, includes pineapple, fresh key limes, (added after cooking), apples, cinnamon, clove, and orange juice in addition to the purple corn. It is sweetened to taste and it will be enjoyed with our early Thanksgiving dinner in Peru. We have much to be grateful for though we are away from family and friends this year. We will be working in the temple on Thursday, but being here in Peru has only added to our gratitude for so much that we so easily take for granted. We see our fellow temple workers here who sacrifice food for the price of bus fare to be in the temple to complete their assignments. Many of the brethren cannot afford their white suits so and they rent jackets from the temple and make do with the best they have. Their shoes are worn and old but they are always a very happy people. I admire them greatly. 

If you want a recipe for chicha you can find them online and you can also email my friend Paco for a recipe. I know he won't give you his recipe for a "10" chicha but he will help you to enjoy this very healthy and enjoyable drink.