Chapana: An authentic Peruvian quinoa sweet treat. Try it!

Chapana is a sweet dish with a long history from the coastal region of Peru. Discover its origin, evolution, and learn how to prepare it.

Chapana: Dulce Quinoa with cinnamon and wrapped in the traditional way with banana leaves.

Chapana: An authentic Peruvian quinoa sweet treat. Image credit to cocinando con Paty

Origin and History of Chapana

Chapana: Its name derives from the Quechua word "chapana," which means to knead. There are several versions of chapana, but the best known are those made with yuca or manioc and quinoa. Both are of pre-Columbian origin, as they are native products of the Americas.
In this article, we'll introduce you to sweet quinoa chapana. Its preparation also varies depending on the region of Peru. Furthermore, once Spanish influence was established through the conquest, new foreign ingredients and preparation methods were incorporated.

Quinoa is a seed or pseudocereal native to the Andes and is highly nutritious. The indigenous peoples of the Andes have known how to control, protect, and preserve this extraordinary seed. It is also easily adaptable to various environmental conditions and exhibits a wide range of genetic diversity.
For these same reasons, it is an important ingredient in a wide variety of recipes. One of the favorites of the Peruvian people is chapana. During the colonial period, this dessert underwent some changes due to the incorporation of ingredients brought by the Spanish. Therefore, the recipe prepared by the native peoples of South America is no longer as easy to find.

This original preparation, sweetened with chancaca or panela, was wrapped in banana leaves or dried corn husks and served in its natural state. It is true that in some communities, this tradition is maintained in the way it is wrapped and presented.
Currently, there are ways to prepare sweet quinoa chapana, like the one we offer below, so you can enjoy making it at home.

Chapana: Peruvian Sweet Quinoa Recipe

Here, we offer a more modern recipe, more suited to popular tastes and easier to make, which is very similar to another traditional dessert, rice pudding.

Ingredients

100 grams of quinoa.
200 milliliters of water.
¾ liter of milk.
One lemon.
A few grams of butter (optional).
80 grams of sugar.
Two grams of salt.
One cinnamon stick.
Ground cinnamon to taste.

Preparation

Rinse the quinoa well in a colander until the water runs clear.
Drain the quinoa thoroughly and place it in a pot with a thick bottom.
Light the heat, add the water, and bring it to a boil. Immediately reduce the heat and let it simmer until the liquid evaporates.
Add the cinnamon stick, the lemon rind (excluding the white part), and a pinch of salt.
Add ¾ of a liter of milk, bring it to a boil, stir, and reduce the heat.
At this point, it begins to simmer for approximately 40 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pot.
After this time, add the sugar and stir until well combined.
Keep an eye on the liquid. You may need to add a little more milk to achieve the correct texture.
In approximately 20 minutes, the quinoa will be cooked, but it's important that your mixture is creamy.
If you decide to use butter, please feel free to do so at this stage.
Now, remove the cinnamon stick and lemon peel. You can pour everything into a large container or into individual casseroles.
Wait for it to reach room temperature and then, if you prefer, refrigerate it.
When serving, it's ideal to top your sweet quinoa chapana with ground cinnamon.

Where to eat Chapana

Panchita Restaurant: Specializes in highlighting Lima traditions and the best of its colonial heritage. You can find it at 298 2 de Mayo Street, Miraflores 15074, Lima.