La agualoja, Nicaraguan drink, is made with corn, spices, and served cold with ice. Roasting corn, grinding it, adding spices and sweets, letting it ferment, and straining are key steps in its preparation. An elixir that reflects the tradition and creativity of Central American cuisine. Cheers.
La agualoja is an ancestral drink that requires patience and care in its preparation.
The toasted corn is mixed with water and left to rest for several days, thus acquiring its characteristic flavors.
Spices are added gradually, providing a touch of sweetness and freshness to this refreshing drink.
La agualoja
Ingredients
½ kilogram of Corn
60 grams of Crushed sweet pepper
60 grams of Crushed cinnamon sticks
60 grams of Cloves
1 ½ Rapadura black sugar cone
120 grams of Ginger
Brown sugar
Water
Preparation
Step 1 : First, place the corn in a pot to toast for 10 minutes, stirring constantly for even toasting.
Step 2 : Once ready, let it rest in a dry place until cool.
Step 3 : On the other hand, place the toasted corn in a blender in parts, and transfer it to a bowl.
Step 4 : Once all the corn is ground, cover it with water and let it rest covered for 4 days.
Step 5 : After that time, add the crushed sweet pepper, cinnamon, and cloves previously ground in the blender.
Step 6 : Subsequently, incorporate 1 grated rapadura black sugar cone with the help of a knife, 4 oz of chopped ginger, and 3.5 liters of water.
Step 7 : It is important not to stir the mixture.
Step 8 : Cover and let ferment for 24 hours.
Step 9 : The next day, add 1/2 rapadura black sugar cone and let it rest for one more day.
Step 10 : Finally, remove the entire mixture, add brown sugar to taste (it can be more than 1 cup), and strain with a cloth strainer.
Step 11 : Serve with ice.
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