Chicha de jora is prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels, traditionally huge earthenware vats, for several days.
In some cultures, in lieu of germination of the maize for release of the starches in the maize, the maize is ground, moistened in the chicha maker's mouth and formed into small balls which are then flattened and laid out to dry. The diastase enzyme in the maker's saliva releases the starch in the maize.
I have included a picture for everyone's viewing pleasure!  Susanne will love this one!
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Dave W
"It is easy to grow orchids - you just have to think like one!" - Unknown
Last edited by Oscarman; 08-18-2006 at 09:10 PM..
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