You’ve likely heard of chicha – the chew-and-spit alcoholic drink made in Ecuador’s amazon region. Here’s what you need to know about Ecuadorian chicha.
In this post, you’ll learn about Ecuadorian chicha – but first, here’s what’s involved in making it. Please remember to keep an open mind. This is an important tradition of a number of indigenous groups in Ecuador – and across Latin America.
Making Chicha with the Huaorani in Ecuador’s Amazon
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What Does Chicha Mean in Spanish?
In Latin America, chicha refers to a beverage, usually alcoholic. In Ecuador, Peru, and Brazil, traditional chicha is made with yuca. In Ecuador’s highlands, chicha is often made with corn or quinoa.
11 Things to Know About Ecuadorian Chicha
1) Yes, it’s really made by chewing and spitting
And then chewing and spitting some more.
2) It’s usually made with yuca…
Among travelers to Ecuador, the terms yuca and yucca are often used interchangeably. Some people say that one is Spanish and the other is English – but this isn’t correct.
What’s the difference between yuca, yucca and cassava?
- Yuca (aka cassava) is an annual crop that produces edible, starchy roots with a waxy finish. It’s official species name is manihot esculenta. This is what’s used in chicha.
- Yucca, on the other-hand, is an ornamental plant/tree in the agave family. The yucca flower is the state flower of New Mexico. The words (yuca / yucca) are not interchangeable.
3) … but you might also find it made with verde.
Verdes are green plantains (unripe) and are super starchy. When fully green, these are extremely hard and very difficult to peel.
4) First, the yuca (cassava) is washed, peeled and boiled.
Raw yuca is extremely hard. Before the chewing can begin, it is prepared and softened.
5) The saliva is actually part of the process.
The combination of starch and spit enzymes convert the starch to a simple sugar. This simple sugar is than converted by bacteria (of which there is plenty, thanks to being in lots of mouths) or wild yeast into alcohol.
6) The yuca juice begins to ferment in just a few hours.
The saliva accelerates the fermentation process and within just a few hours, you’ll have a mild sweet and sour chicha.
7) After 1 to 7 days you’ll get an alcoholic drink.
The longer you wait, the stronger it’ll be.
8) Children drink new chicha.
Children are offered unfermented chicha (without alcohol) while the adults (including guests) drink the fermented batch. The highest alcohol content is reserved for men.
9) Chicha de yuca is popular throughout Ecuador, Peru and Brazil.
There are many versions of chicha, including corn, sweet potato, banana, and quinoa.
10) Varietes of chicha are popular across Latin America.
Not all chicha is like that in eastern Ecuador. Here are some of the varieties of Chicha you’ll find in Central and South America.
- Nicaragua: Chicha de maiz is a typical, non-alcoholic drink served cold. This is made with corn.
- Panama: Chicha can mean “fruit drink.”
- El Salvador: Chicha refers to an alcoholic drink made with maize, panela (cane sugar), and pineapple.
- Colombia: Chicha is usually an alcoholic drink and is made with maize, yuca, quinoa, pineapple, rice and potatoes. Some recipes include cannabis, coca leaf, or other psychedelic substances.
11) Don’t trust the fermentation process to sanitize the liquid.
While it’s true that chicha ferments and (eventually) becomes a strong alcoholic drink, there is a need to be careful. First of all, how long has the drink been fermenting? Secondly, if you participate in making the batch, you’ll likely re-chew yuca mass that was already chewed by any number of guest or locals.
As you might expect, there are differing opinions on this traditional drink. Some longtime expats drink it out of respect for the culture they are visiting.
Kichwa Woman in Rio Blanco, Napo Province, Ecuador
Here’s another example of making traditional chicha. If you aren’t up for this, you’ll find a recipe for saliva-free, chicha made from yuca, below the video.
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Not all chicha is processed with the chew-and-spit method. You can find these saliva-free options in Ecuador. If it matters to you, you should ask first about how it’s made.
Here’s a recipe that you can make at home.
Recipe for Chicha de Yuca (Spit Free Version)
- 2 medium sized yucca
- 1 sweet potato
- Peel the yucca and cut into chunks.
- Place the yucca in a large pot, cover with water, and boil until it is soft. Drain but save the water.
- Mash the yucca in a wooden bowl.
- Grate the sweet potato into the saved water.
- Add the mashed yucca to the sweet potato and water.
- Place in a ceramic container to ferment.
- Allow to ferment for at least 24 hours and up to five days.
The above recipe is thanks to notyouraverageamerican.com
Have you tried chicha in Ecuador? Will you, if given the chance? Join us in the comments below!