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Alcoholic drinks from south-central Chile and south-west Argentina
Muday, also called mushka, is the maize drink of the Mapuche. Dry maize is ground, swollen with water, ground again and kneaded, and in the past the women chewed the dough to sweeten it with saliva. The dough is boiled, cooled until lukewarm and left to ferment in a large vessel, and the drink is made for ceremonies, festivals and burials. Hanseniaspora uvarum and a commercial baker's strain of Saccharomyces cerevisiae, the only yeasts isolated from araucaria-seed mudai does most of the fermenting.
| Dry maize grains · Ground and sieved[cona1930] |
| Water · Used to swell the meal, to knead it and to cook it[cona1930] |
| Saliva, in the past · The women chewed the dough before cooking; this is no longer done[cona1930] |
| Apple chicha (optional) · Mixed in, when there was any, for a livelier fermentation and more volume[cona1930] |
| Starter: spontaneous; formerly salivary enzymes from chewing; apple chicha could be added |
What changes: Dry maize is ground on a stone and sieved
Output: maize meal.
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
Muday is boiled from a kneaded maize dough, not from malted grain, and in the past its starch was broken down by chewing. Like other traditional Chilean chichas it was fermented only briefly and drunk low in alcohol, often before fermentation was over.
Every number is labelled with how it is known. How this atlas is made
Pascual Coña, a Mapuche cacique, described how muday was made and used in his autobiography, recorded by Ernesto Wilhelm de Moesbach and published in 1930. Archaeological finds point to the fermentation of araucaria seeds in the Andean forests of Patagonia.
