MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicha
 Categories: Corn, Beverages, Booze, Copycat
      Yield: 12 Qt
 
      3 lb Coarsely ground cornmeal
      1 lb Squash pulp; (any will do,
           -from pumpkin to winter
           -squash)
      1 lb Prickly pear cactus fruits
      3 ga Water
           Ale yeast
 
  The first step to making traditional chicha is moistening the maize
  with water, rolling it into a small ball and placing in your mouth.
  Work the maize thoroughly with the tongue until it is completely
  saturated with saliva. The natural enzymes (ptyalin) from human
  saliva work to convert the cornstarch into fermentable sugar. Then,
  the chewed up corn (called muko) is dried out. You'll use 2 lb
  cornmeal for this step.
  
  To make the beer, combine the dried out muko with 1 lb raw cornmeal
  along with any other additives you think would be tasty. For the
  recipe we use squash pulp and prickly pear cactus fruits, but you can
  use pineapple, cinnamon, cloves, strawberries, or limes. Heat the
  water to 150 F (65 C) and add it to your ingredients. Let it stand
  until cool. Ladle out the top layer of liquid (called upi) and set
  aside. Next, scoop out the jelly-like middle layer (called misqui
  kketa) and cook in a pot on the stove until it turns a caramel-like
  color. While this is cooking, press the grains and other ingredients
  by using a strainer or a lid to strain the liquid from the grain. Add
  this liquid to the initial liquid you drew off (upi) and boil 1 hour.
  Once the jelly-like middle layer turns to a caramel-like color, add
  it to the boiling liquid.
  
  Cool the final mixture to 70 F (21 C), pour into a fermenter and add
  yeast. Allow for fermentation to complete (about a week), siphon into
  bottles, prime and cap.
  
  Recipe by John Moorhead, homebrewersassociation.org
 
MMMMM