Yuca or Manioc
Also known as casava, this plant is cultivated extensively in South America for its edible starchy tuberous root.
It is the same beverage made by the Jivaro in Ecuador and Peru (the Shuara, Achuara, Aguaruna and Mayna people) they call it “nijimanche”.
It has been described thusly: “The sweet manioc beer (nihamanci or nijiamanchi), is prepared by first peeling and washing the tubers in the stream near the garden. Then the water and manioc are brought to the house, where the tubers are cut up and put in a pot to boil. … The manioc is then mashed and stirred to a soft consistency with the aid of a special wooden paddle. While the woman stirs the mash, she chews handfuls of and spits them back into the pot, a process that may take half an hour or longer. After the mash has been prepared it is transferred to a beer storage jar and left to ferment. The resultant liquid tastes somewhat like a pleasingly alcoholic buttermilk and is most refreshing.
The Jivaros consider it to be far superior to plain water, which they drink only in emergencies.”
