peruvian corn

Peruvian corn
Choclo, is a variety of Field corn, also referred to as Peruvian corn or Cuzco corn (named for the capital city of the Inca empire: Cuzco), is a large kernel corn from the Andes. When compared to Sweet corn, the kernels are larger and chewier and have a starchy, hefty texture rather than a sweet taste. Peruvian corn is often white in color. The word “choclo” derives from the original Quechua word “choccllo” and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general. In Peru, choclo is commonly served as an accompaniment to dishes such as ceviche, and its toasted, salted form, similar to corn nuts, are customarily given free to restaurant patrons upon being seated. Full ears of choclo are also a popular street food in Peru and other Andean countries, typically served with a slice of cheese. [x]

Purple corn is another name for Blue corn, a variety of flint maize originating from Mesoamerica. The kernels of purple corn are soaked in hot water by people of the Andes to yield a deep purple color for foods and beverages, a practice now recognized for its industrial uses as a colorant. In Peru purple corn is used in chicha morada, a drink whose use and consumption date back to the pre-colonial era of Peru, even prior to the creation of the Inca empire. The traditional preparation of the drink involves boiling the corn in water with pineapple and, after the juices have gotten into the water, letting it cool. Sugar, cinnamon, and clove are often added for extra spice and flavour. It is a very common drink found in many Peruvian restaurants and markets. Although the drink can, Chicha morada usually does not contain any alcohol. [x]

Chicha de jora is a corn beer chicha prepared by germinating maize, extracting the malt sugars, boiling the wort, and fermenting it in large vessels (traditionally huge earthenware vats) for several days. The process is essentially the same as the process for the production of regular beer. It is traditionally made with Jora corn, a type of corn from the Andes. Some add quinoa or other adjuncts to give it consistency, then it is boiled. Chancaca, a hard form of sugar (like sugar cane), helps with the fermentation process.
It is traditionally prepared from a specific kind of yellow maize (jora) and is usually referred to as chicha de jora. It has a pale straw color, a slightly milky appearance, and a slightly sour aftertaste, reminiscent of hard apple cider. Chicha de jora has been prepared and consumed in communities throughout in the Andes for millennia. The Inca used chicha for ritual purposes and consumed it in vast quantities during religious festivals. Mills in which it was probably made were found at Machu Picchu. During the Inca Empire women were taught the techniques of brewing chicha in Aqlla Wasi. It contains a relatively small amount of alcohol, 1-3%.  [x]

Corn nuts, also known as cancha, is a snack food made of roasted or deep-fried corn kernels. Its consumption is very popular throughout the Peruvian Andes, the Spaniard chronicler Juan Ruiz de Arce mentions its consumption in his chronicles written in 1545, and the Spaniard writer González Holguín in 1608 includes the word cancha in his Dictionary Quechua-Castellano. [x]