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69-419: The district includes the communities of Kusapín, Blue Bay, Santa Catalina, Yucca Loma, Rio Chiriquí, Tobabe and Llano Bonito. The district is created Kusapín from Law 10 of March 1997. Next to the district Kankintú, is part of the region in Ñokribu Ngobe Bugle. Being located in the coastal regions of the province of Bocas del Toro, is necessary to travel by boat. These depart daily at 6:00 am and arrive at

138-521: A Native South American Beer". In Chile, there are two main types of chicha: apple chicha produced in southern Chile and grape chicha produced in central Chile. Both are alcoholic beverages with no distillation, only fermentation. Chicha is mostly consumed in the countryside and during festivities, such as Fiestas Patrias on September 18. Chicha is usually not found in formal supermarkets unless close to September 18. Sites like Máfil in southern Chile were traditional centres of apple chicha produce that

207-418: A chácara. Some women also make these bags to sell so they may participate in the informal economy. Families have a few large cooking pots called pailas and many keep chicha , a corn drink, in the house. Guaymí men typically wear homemade multi-colored pants, straw hats and rubber boots, while women wear full bright colored dresses with shoulder and neckline adornments ( nagua ) and embroidered bands around

276-463: A community was another important aspect to the way the Incas went about everyday life. It was incorporated into the meals that the Incas ate. The production of chicha was a necessity to all because it was a sacred item to the people. "Among the Incas , corn was a divine gift to humanity, and its consumption as a fermented beverage in political meetings formed communion between those where drinking and

345-520: A fruit puree. Locally, among the Kuna or Gundetule of the San Blas chain of islands "chicha fuerte" refers to the fermented maize and Grandmother Saliva mixture, which chicha is enjoyed in special or Holy days. While chicha fuerte most traditionally refers to chicha made of germinated corn (germination helps to convert starch to sugar), any number of fruits can be fermented into unique, homemade versions of

414-469: A large part in determining land ownership and use rights. As the Ngäbe-Buglé typically practice subsistence agriculture, definitions of land ownership and use are of pinnacle importance to every household, especially as population increases in proportion to arable land in the comarca and productive land is degraded by excessive use. The intricate system on which land resources are allocated is based on

483-408: A more generalized issue, and it becomes more difficult to generate capital in a shrinking labor market, malnutrition is prevalent, especially in children and expecting mothers. Attempts to generate capital by becoming a migrant worker also have negative social effects including added strains on family structure and increased pressure on women to provide for their children alone. The dispersed nature of

552-405: A more liquory taste. This variety is commonly referred to as Chicha Andina and is a typical Christmastime beverage. Chicha use can reveal how people perceive their own cultural identity and express ideas about gender , race , nationality , and community . Chicha use contributes to how people build community and a collective identity for maintaining social networks . It is often consumed in

621-585: A strong, purple-colored liquid, which is then mixed with sugar and lemon. This beverage is usually taken as a refreshment. Chicha morada is common in Bolivian and Peruvian cultures and is generally drunk as an accompaniment to food. Women are most associated with the production of chicha. Men and children are still involved with the process of making chicha, but women control the production and distribution. For many women in Andean society, making and selling chicha

690-784: Is a fermented (alcoholic) or non-fermented beverage of Latin America , emerging from the Andes and Amazonia regions. In both the pre- and post- Spanish conquest periods, corn beer ( chicha de jora ) made from a variety of maize landraces has been the most common form of chicha . However, chicha is also made from a variety of other cultigens and wild plants , including, among others, quinoa ( Chenopodium quinia ), kañiwa ( Chenopodium pallidicaule ), peanut , manioc (also called yuca or cassava), palm fruit, rice, potato, oca ( Oxalis tuberosa ), and chañar ( Geoffroea decorticans ). There are many regional variations of chicha . In

759-535: Is a key part of their identity because it provides a substantial amount of political power and leverage. Chicha de jora has been prepared and consumed in communities throughout in the Andes for millennia. The Inca used chicha for ritual purposes and consumed it in vast quantities during religious festivals. Mills in which it was probably made were found at Machu Picchu . During the Inca Empire women were taught

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828-534: Is characterized by mountainous terrain, steep slopes and generally nutrient poor soil with high rock content, all characteristics that make farming difficult. On the Caribbean slope there is no dry season and tropical forest dominates the landscape; on the Pacific slope there is a windy dry season (December to April) and a wet season. As a result of greater seasonal variation, there are more localized geographies on

897-408: Is made of boiled rice, milk, sugar; it is generally of white color and has the consistency of eggnog. It is usually served as a sweet, refreshing beverage with ground cinnamon or condensed milk toppings. This chicha de arroz contains no alcohol as it is not fermented. Sometimes it is made with pasta or semolina instead of rice and is commonly called chicha de pasta . In most large cities, chicha

966-490: Is made with the same ingredients, but without allowing it to ferment. In Honduras, the Pech people practiced a ritual called Kesh where a shaman contacted the spiritual world. A Kesh could be held for various reasons, a few including to help appease the angry spirits or to help a deceased member of the community on his or her journey after death. During this ritual, they drank Chicha made of yuca, minia, and yuca tamales. The ritual

1035-416: Is no longer practiced, but the drink is still reserved for special occasions with family only. In Managua and Granada , "chicha de maiz" is a typical drink, unfermented and served very cold. It is often flavored with banana or vanilla flavors, and its saleswomen can be heard calling "¡Chicha, cafe y jugo frio!" in the squares. Nicaraguan "chicha de maiz" is made by soaking the corn in water overnight. On

1104-461: Is offered by street vendors, commonly referred to as chicheros ; these vendors usually use a flour-like mix and just add water, and generally serve them with chopped ice and a straw and may ask to add cinnamon, chocolate chips or sugared condensed milk on top. It can also be found in commercial presentations just like milk and juices. The Venezuelan Andean regions (such as Mérida ) prepare an alternative version, with added fermented pineapple, which has

1173-511: Is reserved for men. In Bolivia chicha is most often made from maize, especially in the highlands, but amaranth chicha is also traditional and popular. Chicha made from sweet manioc, plantain, or banana is also common in the lowlands. Bolivian chicha often has alcohol. A good description of the preparation of a Bolivian way to make chicha can be found in Cutler, Hugh and Martin Cardenas, "Chicha

1242-577: Is the largest and most populous of Panama 's five comarcas indígenas . It was created in 1997 from lands formerly belonging to the provinces of Bocas del Toro , Chiriquí , and Veraguas . The capital is known as Buäbiti in Guaymí and Llano Tugrí in Spanish . Ngäbe-Buglé Comarca is sub-divided into 3 sub-regions, 9 districts and 70 corregimientos : Starting in 1972, the Panamanian government

1311-715: Is virtually similar to the sound "aw" in the word "saw". The spelling Ngäbe, used here, is the more widely spread (/correct) spelling in Ngäbere. The Guaymí generally live in houses supported by sticks with a grass or zinc roof and dirt floor, wealthier families may have a cement floor. In each house a platform under the roof is used for food storage and there are a number of raised bed platforms. Chácaras (called kra in Ngäbere), are sturdy bags made from plant fibers. They are used both as storage units and to transport materials. Occasionally you can even see infants being transported in

1380-599: The Chibchan language family. Collectively, these two groups make up the largest indigenous population in Panama. Note the difference in spelling of Ngäbe and Ngöbe; the two variations depend on local dialects. The vowel low-back-rounded sound indicated by ä does not exist in Spanish and is confused with "o". (Since newspapers know the vowel should have a dieresis on it they often misspell it as "ö".) The sound represented by "ä"

1449-487: The Inca could allow a family to be provided with supplementary goods that not everyone had access to. The Inca would give chicha to families and to the males that that contributed to mit'a . In the economy of the Incas it was important that there was a steady flow of chicha, amongst other goods that were important to everyday life. In the fields of the Andes, there was special emphasis where maize would be planted and it

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1518-545: The Inca Empire , chicha had ceremonial and ritual uses. The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas. It is possible that one of the first uses of the term chicha was from a group of people who lived in Colombia and Panama,

1587-439: The Incas themselves were to by leading their army to victory and chicha was at the forefront. After major military victories the Incas would celebrate by drinking chicha. When the Incas and the Spanish conquistadors met, the conquistadors would not understand the significance of chicha. Titu Cusi explains how his uncle, Atahualpa reacted when the intruders did not respect chicha. Kusi says, "The Spaniard, upon receiving

1656-723: The Kuna . However, according to the Real Academia Española and other authors, the word chicha comes from the Kuna word chichab, or “chiab” which means maize. According to Don Luis G. Iza it comes from the Nahuatl word chichiatl , which means “fermented water”; the verb chicha meaning “to sour a drink“ and the noun atl meaning “water”. These etymologies are not mutually exclusive. The Spanish idiom ni chicha ni limonada (neither chicha nor lemonade) means “neither one thing nor another” (roughly equivalent to

1725-572: The acllas was considered sacred because of the women who produced it. This was a special privilege that many women did not have except for the "most attractive women." The Incas themselves show the importance of chicha. The lords or royalty probably drank chicha from silver and gold cups known as keros . Also, after defeating an enemy Inca rulers would have heads of the defeated enemy converted into cup to drink chicha from. An example of this could be seen when Atawallpa drank chicha from opposing foes skull. By doing this it showed how superior

1794-405: The Andes. The specific type or combination of corn used in the making of chicha de jora shows where it was made. Some add quinoa or other adjuncts to give it consistency; then it is boiled. During the boiling process, the chicha is stirred and aerated so as to prevent overboiling. Chancaca , a hard form of sugar (like sugar cane), helps with the fermentation process. After the milling of

1863-510: The English “neither fish nor fowl”). Chicha de jora is a corn beer prepared by germinating maize, extracting the malt sugars, boiling the wort , and fermenting it in large vessels, traditionally huge earthenware vats, for several days. The original Quechua name is aqa ~ aqha (Ayacucho vs. Cuzco-Bolivia varieties), and it is traditionally made and sold in chicherías, called also aqa wasi or aqha wasi (lit. “chicha house”). Usually,

1932-542: The Guaymí diet. Meat is rarely eaten although many families keep cows, pigs, ducks, and chickens (mostly egg laying); sardines are a common staple and hojaldras (fried Panamanian bread) are sometimes eaten for breakfast. Most farming is done on land cleared using slash and burn techniques, and due to growing population pressures, this land is rarely left fallow for sufficient time, so crop yields tend to decrease over time. As subsistence agriculture becomes less and less reliable,

2001-439: The Guaymí people have started to participate in the cash economy, which provides some relatively accessible alternatives for generating capital and obtaining necessary amenities and resources. Labor is one abundant resource the Guaymí possess, although due to poor education and low human capital including health and nutrition, the labor force is rather unskilled. As a result, many men serve as migrant agricultural workers or leave

2070-446: The Pacific slope and vegetation consists of grasses mixed with tropical forest cover. Small perennial streams and larger rivers run on both sides of the continental divide and are used for bathing, laundry, and drinking. In the region most travel is done on foot or horseback as there are few year-round access roads leading into the comarca (the first ever starting out as a mine access road that runs up to Buäbti and continues to Escopeta,

2139-435: The Spanish, it left with Atawallpa saying, "Since you don't respect me I won't respect you either." This story recorded by Titu Cusi shows the significant relationship the Incas had with chicha. If someone insulted this beverage they would take it personally because it offended their beliefs and community. In the economy of the Incas , there was not an exchange of currencies. Rather, the economy depended on trading products,

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2208-426: The beverage. In rural areas, chicha fuerte is the refreshment of choice during and after community work parties ( juntas ), as well as during community dances ( tamboritos ). Chicha's importance in the social and religious world of Latin America can best be seen by focusing on the drink's central role in ancient Peru. Corn was considered a sacred crop, but Chicha, in particular, was considered very high status. Chicha

2277-422: The brewer makes chicha in large amounts and uses many of these clay vats to do so. These vats break down easily and can only be used a few times. The brewers can arrange their vessels in rows, with fires in the middle, to reduce heat loss. The process for making chicha is essentially the same as the process for the production of malted barley beer. It is traditionally made with Jora corn, a type of malted corn from

2346-456: The capital of the entire comarca is Büäbti, located in the Müna district. As the Ngäbe-Buglé population tends to identify more with their communities than with an ethnicity and is distributed rather unevenly, the political organization that prompted the formation of their comarca is fairly unusual, but nonetheless demonstrates a powerful capacity to influence government actions. Ngäbe-Buglé comarca

2415-614: The central plaza. The chicha cascaded down this “gullet of the Sun God” to the Temple of Sun, as awestruck spectators watched the high god quaff the precious brew. At most festivals, ordinary people participated in days of prodigious drinking after the main feast, as the Spanish looked on aghast at the drunkenness. Human sacrifices first had to be rubbed in the dregs of chicha, and then tube-fed with more chicha for days while lying buried alive in tombs. Special sacred places, scattered throughout

2484-449: The comarca Ngöbe-Buglé have schooling beyond the sixth grade. Finally, many Guaymí communities are threatened by environmental degradation caused by both farming and government or corporate exploitation of their land. The Cerro Colorado copper deposit, one of the world's largest deposits of copper ore is located in the comarca Ngäbe-Buglé. Mining in the area, although it is legal because the property rights of subsurface resources belong to

2553-533: The comarca to seek other types of informal jobs. 2008. Many men work during the coffee harvest in the Chiriqui Highlands including Boquete and Santa Clara. This region of Panama is known for high quality shade-grown, and in some cases, organic coffee. The Guaymí also harvest seasonal vegetables grown at higher altitudes. Women also participate in the informal economy by making chacaras, naguas and jewelry to sell, and some men sew pants or weave hats to do

2622-415: The context of feasts and festivals , which are valuable contexts for strengthening social and cultural connections. The production and consumption of chicha contributes to social organization and can affect social status. Chicha consumption included its use in rites of passage for indigenous peoples such as the Incas . Chicha was important in ceremonies for adolescent boys coming of age, especially for

2691-443: The corn and the brewing of the drink, the chicha is then sieved. Traditionally, it is sieved through a large cloth. This is to separate the corn from the desired chicha. In some cultures, instead of germinating the maize to release the starches therein, the maize is ground, moistened by saliva in the chicha maker's mouth, and formed into small balls, which are then flattened and laid out to dry. Naturally occurring ptyalin enzymes in

2760-563: The degree of liquor desired. Chicha was outlawed in Colombia in 1949 and remains formally illegal, but brewing continued underground and the drink is openly available in some areas. A major chicha beer festival, Yamor , is held in early September in Otavalo . It has its roots in the 1970s, when the locals decided to revive an ancient tradition of marking the maize harvest before the September equinox. These locals spoke Quechua, and "Yamor"

2829-482: The drink in his hand, spilled it which greatly angered my uncle. And after that, the two Spaniards showed my uncle a letter, or book, or something, saying that this was the inscription of God and the King and my uncle, as he felt offended by the spilling of the chicha, took the letter and knocked to the ground saying: I don't know what you have given me. Go on, leave." Another instance like this occurred between Atawallpa and

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2898-460: The empire, and mummies of previous kings and ancestors were ritually bathed in maize flour and presented with chicha offerings, to the accompaniment of dancing and panpipe music. Even today, Peruvians sprinkle some chicha to “mother earth” from the communal cup when they sit down together to drink; the cup then proceeds in the order of each drinker's social status, as an unending succession of toasts are offered. In Venezuela chicha or chicha de arroz

2967-423: The exchanging of services, and the Inca distributing items out to the people that work for him. Chicha that was produced by men along the coastline in order to trade or present to their Inca . This differed from the women that were producing the chicha inland because they were doing so for community gathers and other important ceremonies. Relationships were important in the Inca community and good relations with

3036-440: The following day it is ground and placed in water, red food coloring is added, and the whole mixture is cooked. Once cooled, sugar and more water is added. On the following day, one adds further water, sugar and flavoring. Although fermented chicha is available, the unfermented type is the most common. In Panama, chicha can simply mean "fruit drink". Unfermented chicha often is called batido , another name for any drink containing

3105-432: The interiors of Ecuador, Peru, Colombia, and Brazil), chicha is usually made from cassava, but also cooking plantain is known to be used. Traditionally, the women chew the washed and peeled cassava and spit the juice into a bowl. Cassava root is very starchy, and therefore the enzymes in the preparer's saliva rapidly convert the starch to simple sugar, which is further converted by wild yeast or bacteria into alcohol. After

3174-472: The invitee. In this way, the drinking of chicha via qeros cemented relationships of power and alliances between people and groups. Chicha can be mixed with Coca Sek , a Colombian beverage made from coca leaf. There are a number of regional varieties of chicha, which can be roughly divided into lowland (Amazonia) and highland varieties, of which there are many. Throughout the Amazon Basin (including

3243-438: The juice has fermented in the bowl for a few hours, the result will be mildly sweet and sour chicha, similar in appearance to defatted milk. In Colombian Amazonia, the drink is called masato . It is traditional for families to offer chicha to arriving guests. Children are offered new chicha that has not fermented, whereas adults are offered fermented chicha; the most highly fermented chicha, with its significant alcohol content,

3312-418: The kinship system. Ownership rights to unclaimed land are established through occupation and farming, although very little fertile land in the comarca remains unclaimed. Members of a kinship group collectively own land, but those who live in the village on the land control it. Undeniable rights to this collectively owned land belong to each member of the kinship group, while borrowed rights are often extended to

3381-645: The location of the Cerro Colorado mine) from San Felix, a city connected to the interamericana highway via Las Cruces. Although closely associated and collectively referred to as the Guaymí, the Ngäbe and Buglé are two separate linguistic/indigenous groups whose languages are mutually unintelligible. The larger group, the Ngäbe , speak Ngäbere , while the smaller group, the Buglé, speak Buglére ; both are members of

3450-551: The maker's saliva catalyses the breakdown of starch in the maize into maltose . This process of chewing grains or other starches was used in the production of alcoholic beverages in pre-modern cultures around the world, including, for example, sake in Japan. Chicha prepared in this manner is known as chicha de muko . Chicha morada is a non-fermented chicha usually made from ears of purple maize ( maíz morado ), which are boiled with pineapple rind, cinnamon, and cloves. This gives

3519-483: The members of a spouses family, although these rights can be revoked. In this way, social organization shapes the pattern of economic life and livelihood for most Guaymí. The most common crops grown in the comarca Ngäbe-Buglé ( Ngobeland ) are corn, rice, beans, otoe, bananas, and coffee although people also grow tomatoes, peppers and other vegetables in smaller gardens at home. Fruits such as mangos, oranges, nance , grow seasonally along with cacao, all of which supplement

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3588-418: The paths of legal recourse available to them when it would be beneficial to do so. This condition especially affects women because far fewer of them speak Spanish than men. Levels of secondary education are also low in the comarca Ngäbe-Buglé as children are financially limited and transportation to secondary schooling presents a great challenge for many families. As a result, only ~18% of children ages 15–19 in

3657-482: The population also makes existing medical care hard to access, and a general lack of potable water and sanitation services cause a myriad of health problems. Lack of sufficient infrastructure and under provision of social services by the government is often the root of many problems that plague the most rural areas. Prevalence of poor Spanish skills is also an issue as Guaymí people are often unaware of legal rights and hence either fail to communicate complaints or to use

3726-417: The port of Chiriqui Grande from 8 to 9 am, depending on weather conditions. Leaving the port to Kusapín at 11:00 am, drivers reliable as Rutilio Mr. Trotman, Roger Hooker, Chalito, Yimmi. This article about the geography of Ngäbe-Buglé Comarca is a stub . You can help Misplaced Pages by expanding it . Ng%C3%A4be-Bugl%C3%A9 Comarca Ngäbe-Buglé ( Spanish: [ˈŋɡoβe βuˈɣle] )

3795-415: The same. Social capital is again salient to participation in the informal economy as relationships provide people with new opportunities to make money; social capital can even be a mechanism used to attract help from both governmental and non-governmental organizations. The Ngäbe-Buglé experience much adversity as a result of contemporary conditions. As localized problems of land and crop shortage grow into

3864-422: The sons of Inca nobility . Young men would get their adult names in ceremonies using chicha. One thing that these boys did was to go on a pilgrimage to mountains such as Huanacauri that had significant meaning. Boys did this about a month before a ceremony honoring maturation . After the pilgrimage, the boys chewed maize to make the chicha they would drink at the end of the month-long ceremony. One activity

3933-457: The state, poses a great environmental threat as waste materials from extraction and processing pollute local watersheds. Although they may provide temporary income, mining endeavors also have many adverse social and cultural effects in the comarca and most natives are opposed to mineral exploitation on their lands. 8°46′11″N 81°44′02″W  /  8.76972°N 81.73389°W  / 8.76972; -81.73389 Chicha Chicha

4002-471: The techniques of brewing chicha in Aqlla Wasi (feminine schools). Chicherias ( chicha taverns ) were places to consume chicha . Many have historically been unlicensed, home-based businesses that produce chicha on site. Normally sold in large caporal (1/2 liter) glasses to be drunk on location, or by liter, if taken home, chicha is generally sold straight from the earthenware chomba where it

4071-497: The waist and bottom. Women generally do not wear shoes. These items are usually made at home with hand crank sewing machines and, like chácaras, sold for extra income. The filing of teeth to a point using a machete sharpener is not uncommon among Guaymí men and women, although the practice is generally carried out in more traditional areas. Families are usually rather large and often groups of women live close together so they can assist each other when caring for children. Polygamy

4140-665: Was brewed. On the Northern coast of Peru, it is often served in a dried gourd known as a Poto while in the Peruvian Andes it is often served in a qero. Qeros are traditionally made from wood with intricate designs carved on the outside. In colonial times qeros transitioned to be painted with figurative depictions on the exterior instead of carving. Some qeros were also made of metals and many are now made of glass. Inca leaders used identical pairs of qeros to extend invitations to drink. These invitations represented an indebtedness upon

4209-451: Was consumed in great quantities during and after the work of harvesting, making for a festive mood of singing, dancing, and joking. Chicha was offered to gods and ancestors, much like other fermented beverages around the world were. For example, at the Incan capital of Cuzco, the king poured chicha into a gold bowl at the navel of the universe, an ornamental stone dais with throne and pillar, in

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4278-484: Was extracted from their family-homes and taken to the acllahuasi or "House of the Chosen Women". These women were dedicated to Inca religion , weaving, cooking and chicha- brewing . Much of the chicha they brewed would go to ceremonies, or when the community would get together to worship their god. They started the chicha process by chewing maize to create mushy texture that would be fermented . The product of

4347-472: Was formed in 1997 both as a latent result of government promise and of considerable political pressure from the Ngäbe-Buglé , united by threats of natural resource exploitation and environmental degradation on their ancestral lands. The territory is made up of land previously belonging to the provinces of Bocas del Toro, Chiriquí, and Veraguas, and divided into seven districts (listed above with capitals);

4416-556: Was once common among the Ngäbe-Buglé as the number of wives and children a man has signifies prestige. It is no longer common since supporting multiple wives and large families is increasingly difficult. Social capital and reciprocity networks formed through a kinship system are important for reducing economic and social resource vulnerability while creating opportunity for families to cooperate and take advantage of more opportunities that will help them and other members of their kinship group get by. Marriage and kinship relations also play

4485-417: Was required to establish comarcas, demarcated regions in which indigenous groups possess exclusive land rights and considerable administrative autonomy. Within comarcas, people elect a General assembly, governor, and any number of regional and local leaders, although the government still controls public expenditure and tax revenues within the territory. The comarca Ngäbe-Buglé, located in north western Panama,

4554-512: Was running down the side of a mountain to get a kero of chicha given to them by young women in order to encourage them. The use of chicha can also be seen when looking at women who lived during the Incas reign before the arrival of the Spanish. Women were important to the community of the Incas. There was a select group of women that would receive formal instruction, these women were the aclla , also known as "Chosen Women". This group of women

4623-557: Was sold in the nearby city of Valdivia . With the introduction of beer by the German settlers who arrived in the second half of the 19th century the chicha production in Máfil declined and is now done by few and mostly for consumption within the family. In Bogotá, the capital of present-day Colombia, the recipe is simple; cooked maize is ground with black panela in a large pot. The mix is let to ferment for seven to eight days depending on

4692-415: Was taken seriously where the maize fields would be located. "Agricultural rituals linked the production of maize to the liquid transfer of power in society with chicha." The ability to plant maize showed an important social role someone had amongst their community. Due to the significance of planting maize, the state would probably be in charge of these farms. The significance of drinking chicha together as

4761-417: Was the name for chicha. The festival includes bands, parades, fireworks, and chicha sampling. In El Salvador, chicha usually refers to an alcoholic drink made with maize, panela , and pineapple. It is used as a drink and also as an ingredient on many traditional dishes, such as gallo en chicha , a local version of coq au vin . A non-alcoholic version usually named fresco de chicha (chicha soft drink)

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