The omnipresent manioc beer, referred to as 'chicha' or 'nijiamanch'. Chicha forms the backbone of achuar society constituting not only a huge part of the diet but also the main lubricant of social interaction. Chicha is made from manioc (yuka), firstly the husk is taken off with a machete, the manioc is then washed in the river and boiled in water until it is soft, it is then mashed in a manioc mortar and the pieces are chewed and spat out until the entire mortar is full of liquid. The chicha is then left for 2,3,4 days (depending on the strength desired) to ferment in the saliva enzymes (this can be sped up using plantain leaves wich contain similar enzymes to saliva).
The omnipresent manioc beer, referred to as 'chicha' or 'nijiamanch'. Chicha forms the backbone of achuar society constituting not only a huge part of the diet but also the main lubricant of social interaction. Chicha is made from manioc (yuka), firstly the husk is taken off with a machete, the manioc is then washed in the river and boiled in water until it is soft, it is then mashed in a manioc mortar and the pieces are chewed and spat out until the entire mortar is full of liquid. The...
more »
Download Image
twitterlinkedinfacebook