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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Pre‑fermented maize is left in a shallow pit at 20–30 °C for 24–48 h, then cooked in an earth oven at 90–120 °C for 2–3 h.
Origin: Quechua and Aymara (16th century) — Andean highlands
See full technique reference →During the 24–48 h fermentation, lactic acid bacteria convert maize starch into lactic acid, ethanol, and acetic acid, lowering the pH to 4.5–5.0 and reducing cyanogenic glycosides. The subsequent earth‑oven cooking denatures proteins and gelatinizes starch, producing a nutrient‑dense, culturally significant dish.
Primary Reaction
Starch → lactic acid + ethanol + acetic acid (fermentation)
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