The Amazing Purple Corn
Purple corn is a close relative of our yellow corn and is grown in the Andean regions of Peru.
This ancient healing food has been cultivated already centuries ago by the Incas and is still very popular among modern Peruvians.
Among its many health benefits is its high content of anti-oxidants. It is also anti- inflammatory, helpful against diabetes and has a great weight loss potential.
Its deep, rich color has been used traditionally to color food.
In modern Peruvian cuisine it’s used for many purposes. Recently I tried Cheesecake with a Chicha topping, a real culinary Highlight.
A refreshing, customary drink called Chicha Morada is made by boiling the purple corn.
This vitalizing, cool drink is all natural, very refreshing and cause of its gorgeous color a real treat for the eyes.
To prepare Chicha Morada you need:
½ kg purple corn
The peel of ½ kg apples
1 cinamon stick
½ cup of sugar
Bring the water to boil with all the above mentioned ingredients except for the sugar and the lime juice.
Then lower the temperature to moderate heat and let simmer for about 45 minutes.
Let cool down and drain.
Serve ice cold. You can keep the Chicha Morada in the fridge for 2-3 days.
*Note: add the sugar and lime juice just before serving to prevent fermentation!