Exploring “Jucho”: A Cultural Tradition in the Andes of Ecuador
In the highlands and valleys of the Ecuadorian Andes, there is an ancient drink that contains centuries of history and tradition: Jucho. This drink, made from various seasonal fruits where the capulí plays a leading role, has been an important part of the Pawcar Raimy festivities, for the beginning of the indigenous new year in many communities in the Andes.
El Capulí and his arrival to Ecuador
Capulí, (Prunus serotina), is native to North America, but found its home in the Ecuadorian Andes centuries ago. It is believed that it arrived in this region through bird migrations, which transported the seeds and thus contributed to the botanical diversity of the area.
With its arrival, the capulí became deeply rooted in the Ecuadorian gastronomic culture, becoming an essential part of the celebrations that occur for the March equinox, when the capulí tree bears its fruits, small and juicy, highly appreciated for its sweet flavor, their versatility in the kitchen and because they can only be consumed once a year.
Ingredients and Preparation of Jucho
Preparing Jucho is a simple process that requires a little patience and skill. The main ingredients are simple but fundamental: peaches, ripe capulí fruits, sugar, water, cinnamon, honey and cornstarch. The magic of Jucho lies in the precise combination of these elements to form a sweet drink with a slightly thick consistency.
- In a large pot, bring water with cinnamon and spices to a boil. Cook until the aroma emanates. Add peaches, sugar and cook until tender.
- Add the honey then add the cornstarch dissolved in cold water, stir and cook for 10 more minutes. Add the capulí.
- Cook until the first capulí splits. Remove the pot from the heat and place it on a tray full of ice water so that the temperature drops, causing thermal shock and thus preventing the capulís from opening.
- Serve immediately. If you are going to store it, do so in an airtight container in the refrigerator.
Oral Traditions and Jucho
Jucho is not just a drink; It is a link to the past, a connection with the generations that have come before. In many Andean communities, the preparation of Jucho is wrapped in oral traditions passed down from father to son for centuries.
The stories of Pachamama, Mother Earth, and ancient harvest rituals are intertwined with the making of Jucho, infusing each sip with deeper meaning. Drinking Jucho during Pawcar Raimy is not only an act of celebration, but also a tribute to the ancestors and the land that sustains them.
Now you know that Jucho is much more than a drink; It is a symbol of the cultural identity and spiritual connection of Andean communities with the land and its traditions. At Pawcar Raimy, every sip of Jucho reminds us of the richness of our heritage and the importance of preserving it for generations to come.
