Posts Tagged ‘Sacred Valley’

Chicha, Fermented Corn


How chicha is made

How chicha is made

A local Cuscanian, Ernesto, explains how the fermented corn drink, Chicha is made, as guide Guillermo Seminario and the owner of a Chicha rest stop in the Sacred Valley look on.

Chicha is a traditional Andean corn beer that is shared during communal gatherings and festivals, and fosters a sense community. Chicha is most commonly made in small batches in the family kitchen.

Chicha is made from dried corn kernals, which have been soaked and allowed to ferment. They are then mashed and slow cooked in large a ceramic pot over a wood fire. The fermented kernals are sprouted,  water is added, then sugar and spices to taste, and the strained liquid is stored for two to four days which allows further fermentation.. Ummm!
Watch out though, it’s never done my stomach right, and it’s known to wreak havoc with locals’ digestion as well.
Want to learn how to make your own Chicha? Click here.

Ridgewalking Inca Ruins


This footage was taken today as we explored the ridge high above the Inka ruins above Pisac, the Sacred Valley, near Cusco and Machu Picchu. Although I’ve been bringing groups to Peru and have guided the high peaks of South America, today was my first day in Pisac.
The ridge got our attention when we  descended a narrow staircase leading to an exposed drop off, but at the brink, a sharp turn to the left led into a steep narrow slot with steps. Straightforward, but it cleaned out our cobwebs for the day.
The footage was prior to the descent to the ceremonial center on the ridge below, then to the village and market of Pisac, Peru.