Chicha morada
Two traditional Peruvian drinks paired together, chicha morada (right) and pisco sour (left).
Country of origin  Peru
IngredientsPurple corn

Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level.[1]

The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains.

Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.


Purple corn being boiled with a small portion of pineapple to prepare chicha morada.

Nowadays, chicha morada is consumed in three ways: A traditional homemade preparation, a pre-manufactured product or a manufactured product.

A notable Peruvian delicacy can be derived from chicha morada by adding a binder such as chuño or corn starch to the traditional preparation. This porridge-like substance is what Peruvians call "mazamorra morada", to which is added dried or fresh fruits such as prunes and raisins. Its consumption is very widespread in Peru in celebrations together with chicha morada, but it increases during October.

Large-scale manufactured chicha morada.

Cultural impact

See also


  1. ^ Sergio Zapata Acha (2006). Diccionario de Gastronomía Peruana Tradicional. Universidad de San Martín de Porres, Escuela Profesional de Turismo y Hotelería. ISBN 9972-54-155-X.
  2. ^ "Mercado de refrescos líquidos crecería más de 50% este año". 2007-11-26. Archived from the original on 2014-04-27.
  3. ^ "Exportación de maíz morado creció 216% entre enero y mayo". Archived from the original on 2008-08-03.