Parakari facts for kids

Parakari is a special fermented drink made by some Amerindian groups in Guyana, a country in South America. It's made from cassava, which is a large, starchy root. To make parakari, people use a process called fermentation. This is when tiny living things, like molds, help change the cassava into a drink.

Who Makes Parakari?

Parakari is traditionally made by several tribes in Guyana. These include the Wapishana, Macushi, and Patamona tribes. It was also once made by the Wai-wai tribe. However, the Wai-wai people stopped making it due to changes in their culture.

For the Macushi tribe, making and sharing parakari is very important. It helps bring people together and is a big part of their cultural identity. It shows who they are and connects them to their traditions.

How Parakari is Made

Making parakari is a detailed process that takes many steps. In one village, people followed about thirty different steps to make it. These steps include choosing special types of cassava plants. They also control the temperature during the process.

Cassava roots can be poisonous if not prepared correctly. Because of this, the people who make parakari follow special steps to make sure it is safe to drink.

The Preparation Steps

First, the cassava root is grated into small pieces. These pieces are put into a long, woven strainer. This helps to squeeze out the juice from the cassava. This step also helps remove any natural toxins.

The remaining cassava flour is then used to make a type of bread. This bread is cooked until it is a bit burnt. The burnt taste is important because it gives parakari its special flavor.

Fermentation Process

After the bread is ready, it is soaked in water and broken into smaller pieces. These pieces are placed on a bed of leaves. Then, a special powder is added. This powder comes from dried cassava leaves and contains a mold called Rhizopus. This mold helps the fermentation begin.

Other ingredients like tapioca starch and dried cassava slices are also added. These help the fermentation process along. After a few days, the bread is taken out. It is then put into a different container for more fermentation.

The length of this second fermentation changes the taste of the drink. If it ferments for a shorter time, the drink will be sweeter. If it ferments for a longer time, it will be more bitter. This second step can take anywhere from one day to five weeks.

Other Cassava Drinks

The Wapisiana tribe also makes another drink from cassava. This drink is called Sarawi. Like parakari, it is also based on the versatile cassava root.