Chicha de Moriche
A traditional Colombian drink made from the nutrient-rich Moriche palm fruit and sweetened with Panela. A refreshing taste of the Amazon.
Ingredientes
- 50 units Moriche palm fruits Also known as Aguaje or Buriti (If you cannot find fresh fruit abroad, look for frozen Aguaje/Buriti pulp in Latin or Brazilian specialty markets).
- 1 block Panela Unrefined cane sugar (Substitute: Dark brown sugar or muscovado sugar).
- Water Quantity as needed to cover fruit and adjust consistency.
Preparación paso a paso
- Remove the fruits from the bunch/stem. Place the whole Moriche fruits in a large bowl and cover with water. Let them soak for at least 1 hour to soften the tough outer skin.
- Drain the water. Manually remove the scaly shells (scales) and the seeds/pits, reserving only the orange-yellow flesh (pulp) This requires some elbow grease! The goal is to extract as much of the oily flesh as possible..
- In a separate pot, dissolve the Panela in a small amount of hot water to create a syrup (melado).
- Place the fruit pulp in a fine-mesh sieve or colander. Press it through to extract the smooth, vibrant yellow essence. Mix this extract with the prepared Panela syrup and additional water until you reach your desired consistency and sweetness.
- Serve: Fresh: Chill thoroughly and serve immediately over ice for a refreshing, non-alcoholic treat. Traditional (Fermented): If you prefer a stronger, slightly fizzy version, leave the mixture at room temperature in a covered clay or glass pitcher for two days to ferment.
Datos Curiosos
- The Moriche fruit has the highest known Vitamin A content of any fruit. It is also packed with proteins, antioxidants, and healthy oils.
- Because of its high nutrient content, Moriche oil is becoming a trendy ingredient in high-end cosmetics around the world for skin and hair care.
- If you are shopping in the US or Europe, you might find this fruit listed under its Peruvian name "Aguaje" or its Brazilian name "Buriti." In Peru, this specific drink is known as Aguajina.