Indigenous cuisine is based on the display of ancestral knowledge that has become the heritage of diverse cultures; native products set the standard for the preservation of techniques, flavors and traditions, becoming a component of traditional gastronomy. In the case of chicha, it stands out as an ancestral element. Researching its origins not only revitalizes it, but also leads us to reflect on its production, cooking, consumption and conservation.

Chicha, known as aswa in the Kichwa language, has its roots in the pre-Inca era. Curiously, researchers discovered the remains of clay pots in the coastal area, indicating their use for fermentation. One of the functions it fulfilled at that time was to differentiate social classes, as only “upper class” people could drink it. Today, its importance has evolved and it has become more routine or “homemade”.

In most cultures of the Ecuadorian Amazon, the preparation of chicha has a connotation of grouping elements. Water, cereals, flavorings and sweeteners create the vibrant base of chichas. The mixture of other ingredients varies according to the region, creating an exciting variety of options: rice, quinoa, egg, yucca and jora. The latter clearly stands out as the most “ancient”, as it was created in the time of the Incas. In the Amazon region, yucca shines as the most popular drink. Women are the only ones who prepare it, driven by factors such as time and emotions.

Ingredients: Cassava (root); each community has water, plant leaves (for preservation) and cereals or tubers in their “chagra”.

• Cook the peeled cassava!
• The hot cassava gives way to the exciting process of crushing it, which is carried out in a large container. To do this, a wooden bat (batan) comes into play.
• To do this, they use a tool known as a “takana muku”, which translates as “wooden mallet”. This stick resembles a baseball bat and is made from a strong, durable tree.
• While the cassava is being beaten, it is chewed simultaneously. The person takes a small piece of yucca from the tray, puts it in their mouth, chews it until it becomes liquid and then puts it back on the tray. They repeat the process as many times as necessary!
• Let the masato (chicha) cool before putting it in a pot! Some add sweet potatoes and pieces of cane for rapid fermentation.
• You can start drinking it the next day!
• To preserve the chicha, place it in a jar with banana leaves, making sure it is well ventilated. As time goes by, the fermentation process intensifies, developing an exciting alcoholic flavor.

Chicha can be used for various events or even on a daily basis.

Daily: Also known as routine or everyday. Every day, men go out hunting and working, and the source of food is fresh chicha, which provides them with minerals and energy.

Festivals or rituals: in this case, the chicha is more fermented, so the flavor is strong, indicating

Like other natural drinks, chicha has that “value” because its ingredients come directly from the earth and the procedure respects natural cycles, encouraging conscious consumption.

In the Ecuadorian Amazon, chicha is more than a drink; it is a living tradition that encapsulates the essence of native communities. Its flavor, preparation and meaning demonstrate the intense relationship between Amazonian communities and their environment. You can enjoy this ancient drink on any of our programs to the Ecuadorian Amazon.