This recipe requires a certain level of skill from the preparer, as it involves detecting aromas and flavors.
Its origin dates back to ancient indigenous traditions, where it was prepared ritually during sacred ceremonies. This beverage, which combines unique flavors of local herbs and spices, represents a deep connection with the land and its natural ingredients.
Cusuza
Ingredients
1 kilogram of Crushed corn
1 Brown sugar or rapadura
500 milliliters of Sugarcane juice
2 liters of Water
Preparation
Step 1 : To prepare this recipe, follow these steps.
Step 2 : First, crush the corn until it forms a paste.
Step 3 : Then, in a sterilized container, add the corn paste, the rapadura, and the water.
Step 4 : Seal the container well and let it ferment for 4 days to obtain the base for the cusuza.
Step 5 : Next, proceed with distillation in a copper still.
Step 6 : The distillation of cusuza consists of three phases: the first phase is called "head," the second phase is known as "heart," and finally, the third phase is called "charbasca."
Step 7 : During the distillation process, it is important to check the quality of the liquid obtained.
Step 8 : Hold the liquid close to the fire and observe the flame to determine the alcohol content and flavor quality of the cusuza.
Step 9 : Once the cusuza has fermented enough, you can enjoy it as desired, whether cold or at room temperature.
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