Gallo en Chicha/Rooster in Chicha

Chicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages. Chicha may also be made from manioc root (also called yuca or cassava), maize, grape, apple or other fruits.

While chicha is most commonly associated with maize, the word is used in the Andes for almost any homemade fermented drink, and many different grains or fruits are used to make "chicha" in different regions.

According to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab,or "chiab" which means maize. However, according to Don Luis G. Iza it comes from the Nahuatl word chichiatl, which means "fermented water"; the verb chicha meaning "to sour a drink" and the postfix -atl meaning water. (Note that these etymologies are not mutually exclusive.)

The common Spanish expression Ni chicha ni limonada (neither chicha nor lemonade) is roughly equivalent to the English "neither fish nor fowl". (Thus, it is used when something is not easily placed into a category.)

http://en.wikipedia.org/wiki/Chicha

Ingredients to make fermented drink:

Chopped

1 Pineapple

2 ripe Plantains

12 Mombins or Spanish Plums

2 Granny Smith Apples

1 Lb. Blackberries

1 Lb. Nancite

6 cups Sugar

Preparation:

In a close container placed all the chopped ingredients and the sugar and let it stand for a week in room temperature.

Ingredients to cook the Rooster:

25 Lbs. Young Rooster

6 cups of water

15 Scallions

1 Chile pasa (dried red or black chili it can be found in mexican markets)

5 Garlic Cloves

Salt to taste

15 capers

15 prunes

For the Sauce:

1 red bell pepper

1 chile guaque (it can be found in mexican markets)

pinch of castilla pepper (not Black pepper)

5 scallions

10 garlic cloves

1 1/2 tbs. sesame seeds

10 medium riped tomatoes

Preparation:

Placed the rooster in pieces in the chicha and let it stand for 8 hours to marinate. In a big pot placed the rooster and the chicha in 6 cups of water, add all ingredients, except the capers and prunes cover and simmer on high until the rooster is cooked, if is necessary to add more water do so, once is cooked, you will be able to sliced a knife through it with no effort, uncover and keep cooking on low, add capers, and prunes, simmer until is throughly cooked.

Aside in another pot we prepare a sauce to thicken the soup:

1 red bell pepper-1 chile guaque (dried chili) let them soaked in water, seasoned with castilla pepper (not black pepper) In a dry pan placed and roast 5 scallions- 10 garlic cloves - 1 y 1/2 tbs. sesame seeds -10 peeles seeded medium riped tomatoes. Blend all the roasted ingredients and pour the sauce in the pot where the rooster is, let it simmer .