cauim is a traditional alcoholic beverage or beer of the indigenous peoples in brazil since pre-columbian times. it is still made today in remote areas throughout panama and south america. cauim is made by fermenting manioc (a large starchy root), or maize, sometimes flavored with fruit juices. the kuna indians of panama use plantains. in spanish it is called "chicha de yuca" or in some places (like peru) "masato". the best term in english may be "manioc beer". in kichwa, "lumu asua". in shuar, "nijiamanch". in paicoca, "co'no" a characteristic feature of the beverage is that the starting material is cooked, chewed, and fermented, so that enzymes present in human saliva can break down the starch into fermentable sugars. (this principle was originally used also for japanese sake.) ==preparation and customs== ===historical use among the tupinambÃ¡=== the following description, largely from jean de lÃ©ry's account of his trip to brazil in the 16th century applies specifically to the tupinambÃ¡ natives who lived along the coast of central brazil. however, it is typical of other tribes throughout brazil. cauim preparation (like other cooking tasks) is strictly a women's job, with no involvement from the men. manioc roots are sliced thin, boiled until tender, and allowed to cool down. then women and girls gather around the pot; each repeatedly takes a mouthful of manioc, chews it, and puts it into a second pot (depending on the culture). enzymes in the saliva then convert the starch into fermentable sugars. (men firmly believe that if they were to chew the paste, the resulting beverage would not taste as good; and anyway they consider that work as inappropriate for them as spinning yarn would be for european men.) the chewed root paste is put back on the fire and stirred with a wooden spoon until completely cooked. the paste is then allowed to ferment in large earthenware pots ("half as big as a burgundy wine barrel"). the resulting beverage is opaque and dense like wine dregs and tastes like sour milk. there are light and dark varieties of cauim, and the beverage can be flavored with various fruits. the same process is used to make a similar beverage from maize. since both plants grow abundantly throughout the year, the natives prepare the beverage in any season, sometimes in large quantities. cauim can be consumed quietly by one or two people, but is most commonly consumed at parties with tens or hundreds of people, often from two or more villages. according to contemporary records, t
Amylase_induced_fermentation Brazilian_cuisine Circum-Caribbean_culture Fermented_beverages Indigenous_cuisine_of_the_Americas Indigenous_culture_of_the_Amazon Maize_beverages Types_of_beer