Cauim facts for kids

Cauim is a special traditional drink made by indigenous peoples in Brazil for hundreds of years, even before Europeans arrived. It's still made today in some parts of Panama and South America. Cauim is usually made by fermenting manioc (a starchy root also called cassava) or maize (corn). Sometimes, people add fruit juices for extra flavor. For example, the Kuna people in Panama use plantains.

In Spanish, this drink is sometimes called "Chicha de Yuca" or "Masato" in places like Peru. In English, you might call it "Manioc Beer." Other names include "Lumu Asua" in Kichwa, "Nijiamanch" in Shuar, and "Co'no" in Paicoca.

A unique thing about cauim is how it's made. The main ingredient (like manioc) is cooked, then chewed, and then left to ferment. This chewing step is important because human saliva contains special helpers called amylase enzymes. These enzymes break down the starch in the manioc into simpler sugars. These sugars can then ferment and turn into the traditional drink. This method was also used a long time ago to make Japanese sake.

Making and Using Cauim

How the Tupinambá People Made It Long Ago

Much of what we know about how cauim was made long ago comes from a traveler named Jean de Léry. He wrote about his trip to Brazil in the 16th century and described the Tupinambá who lived along the coast. Their way of making cauim was similar to how other tribes in Brazil made it.

Making cauim was always a job for women and girls. Men did not take part in this work. First, manioc roots were sliced thin, boiled until they were soft, and then left to cool. Then, the women and girls would gather. Each person would take a mouthful of the cooked manioc, chew it, and then put it into a second pot. The enzymes in their saliva would start to change the starch into fermentable sugars. The chewed manioc paste was then put back on the fire and stirred until it was fully cooked. After that, the paste was left to ferment in large clay pots. These pots could be very big!

The finished drink was thick and cloudy, like the bottom of a wine barrel, and it tasted a bit like sour milk. There were different kinds of cauim, some lighter and some darker. People also added various fruits to give it different flavors.

The same method was used to make a similar drink from maize (corn). Since both manioc and maize grew well all year, the Tupinambá could make cauim whenever they wanted, often in large amounts. Cauim could be enjoyed quietly by a few people, but it was most often shared at big parties with many people, sometimes from different villages. Records from that time show that many large pots of cauim could be enjoyed at a single party. Cauim was also a very important part of special events and ceremonies.

Serving cauim at parties was also a woman's job. Cauim was best served warm, so the women would place the pots over a slow fire in the village's main gathering area. They would keep the drink stirred and serve it in large drinking bowls to the men who were dancing. The men were expected to drink their bowls quickly. Women would take smaller sips more often.

These parties could last for two or three days, filled with music, dancing, and shouting. It was considered very bad to leave a party early. Interestingly, the Tupinambá did not eat during their drinking parties, and they did not drink during meals. They found it very strange that Europeans mixed eating and drinking.

Jean de Léry and his friends tried to make cauim without the chewing step, by just grinding and cooking the manioc or maize. But it didn't work! Eventually, they got used to the traditional drink. Jean de Léry explained that just like wine becomes pure through fermentation, cauim also cleanses itself during the process.

How Cauim Is Used Today

Cauim is still made by many indigenous communities in Brazil and other parts of the Amazon rainforest. For example, among the Tapirapé in the Mato Grosso state, cauim is a main food for babies until they are two years old.

See also

In Spanish: Cauim para niños