Chicha
Chicha
Chicha (/ˈtʃiːtʃə/; from the Quechua: chicha) is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages. Although the origin of the word is uncertain, it is known to have been used in Central and South America since pre-Columbian times.
Etymology
The term "chicha" is from the Quechua language, spoken by the Quechua people who are native to the Andean region of South America. The exact etymology is unknown, but it is believed to have originated from the process of making the beverage, which involves chewing maize or other grains to begin the fermentation process.
Varieties
There are many varieties of chicha, depending on the ingredients used and the region where it is produced. Some of the most common types include:
- Chicha de jora: A type of chicha made from germinated maize (jora), popular in Peru and other Andean countries.
- Chicha de maní: A type of chicha made from peanuts, popular in Colombia.
- Chicha de yuca: A type of chicha made from cassava root, popular in the Amazon region.
Preparation
The preparation of chicha varies depending on the type and region. However, the basic process involves soaking, boiling, and fermenting grains or roots. In some cases, the grains are chewed before fermentation, a process known as mastication, which helps to convert the starches into fermentable sugars.
Cultural Significance
Chicha has a significant cultural and historical importance in many Latin American cultures. It was used in religious ceremonies and social gatherings, and it continues to be a popular beverage in many regions.
External links
- Medical encyclopedia article on Chicha
- Wikipedia's article - Chicha
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski