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 in 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 Ground corn
1 Sugarcane or rapadura
500 milliliters of Sugarcane juice
2 liters of Water
Preparation
Step 1 : To prepare this recipe, follow the steps below.
Step 2 : First, grind the corn until you obtain 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 ferment for 4 days to create 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 known as "head," the second phase is called "heart," and finally, the third phase is known as "charbasca."
Step 7 : During the distillation process, it's important to check the quality of the liquid obtained.
Step 8 : Place the liquid near 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, it can be enjoyed as preferred, whether cold or at room temperature.
