Hanna Hochstetler shares her thoughts about preparing chicha in the village of San Juan de Rio Bueno:
There are many things that make up the rich culture of Ecuador, but one defining characteristic is chicha. Chicha is a fermented drink that is made of usually yuca or chonta. Many places we have traveled have had hospitable people who offer us the traditional drink. I wouldn’t necessarily say it tastes good, but the experience of all drinking it together, usually by sharing a bowl, has been interesting and meaningful.
My most memorable time drinking chicha is from when we stayed in the Quichua community and woke up at 4:30 am to drink guayusa and chicha. The woman in our group were able to actually make chicha that morning. Silvia, the woman who served us our guayusa, cooked the yuca, then showed us what to do. We were to grab a ball/section of the smashed yuca and chew it. Now the saliva in our mouths would help in the fermenting process. So five of us gathered around and chewed the yuca—which had the consistency of mashed potatoes—for about half an hour.
This process helped show me how much work goes into this drink and how important it is for the culture. The woman who I worked with all were able to enjoy the process and time together. Chicha may not be my favorite thing to drink but I do appreciate the woman who make it and the meaning it has beyond the drink itself.
