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Alcoholic drinks from Northern and Chaco Argentina
Aloja is a regional drink of north-west Argentina made from the pods of the white algarrobo tree (Prosopis alba). The pods are pounded, topped up with water and left about two days, while lactic bacteria and then yeasts turn their sugar into a slightly sour drink of 5–7 % alcohol. It is drunk soon after it is made.
| Algarrobo pods, moistened and pounded by hand in a wooden mortar2 kg | The quantity of the family recipe recorded in the 2012 study[sciammaro2012] |
| Rain water or tap waterWater to make up about 5 L | The study found no clear difference in the fermentation between the two waters[sciammaro2012] |
| Home recipe given on Spanish WikipediaAbout 5 ripe, medium pods per litre of water | Each pod is split in two and left in a closed container in the dark[eswp-aloja] |
Total time across the recorded steps: 3 days
What changes: Ripe algarroba pods are gathered
Output: ripe algarrobo pods.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Aloja is a regional drink of north-west Argentina made from the pods of the white algarrobo tree (Prosopis alba). The pods are pounded, topped up with water and left about two days, while lactic bacteria and then yeasts turn their sugar into a slightly sour drink of 5–7 % alcohol. It is drunk soon after it is made. Made in 5 steps over 3 days. The longest step, let the yeasts make alcohol, takes 2 days (Sciammaro L.P 2012). Lactic acid bacteria and Yeasts do most of the fermenting.
| Main step | 2 daysReported[sciammaro2012] | Let the yeasts make alcohol |
|---|---|---|
| Temperature | 34 °CMeasured[sciammaro2012] | Add water and let lactic bacteria sour it |
| Acidity | pH 3.8Measured[sciammaro2012] | Let the yeasts make alcohol |
The sugar is already in the pod, so aloja needs no malting or cooking. The pods are moistened and pounded, water is added, and the drink ferments in about two days.
In the recorded batch the enterobacteria count fell as the lactic fermentation soured the mash, and no staphylococci were detected. This is one family batch, not a safety limit.
Hazards the sources name: Enterobacteria (the count fell during the lactic fermentation).
Every number is labelled with how it is known. How this atlas is made
Archaeobotanical studies of north-west Argentina, reviewed in a 2022 paper, find that pod drinks like añapa dominated in the Formative period and drinks like aloja in the Late and Inka periods, possibly linked to communal gatherings. Spanish Wikipedia says aloja was sold from street kiosks in the squares of San Miguel de Tucumán until the 1960s.
