Recipes

Ingredients:

• ½ kilogram of purple corn
• ½ ounce lemon juice
• 1 cup of chuño flour or potato starch 6 liters of water
• 1 cup sugar (to taste) 3 cinnamon sticks Cloves
• Rind of a pineapple Cherries
• Raisins

Preparation for the base

First, we prepare the purple chicha. To do this, put the 6 liters of water in a pot and, when it boils, add the purple corn, cinnamon, cloves to taste and the pineapple rind. Cook over low heat until the water is purple. This can take around 45 minutes.

Adding the fruit

Next, in the 3 liters of boiled-down water, which now has a purple colour, we add the sugar to the pot and stir it so that it dissolves. Now, add the pieces of fruit, such as the quince, apple or pineapple and let it boil for 8-10 minutes. Then, the lemon juice is added.

Thickening

Separately, we dissolve the chuño flour in water. Once dissolved, we add it to the pot little by little while stirring constantly. We continue cooking until the purple water acquires a thick porridge-like consistency. Before serving, add the cherries and raisins.

Finally- enjoy!