Yucca drink

Yucca drink of fermented corn is a traditional indigenous beverage still widely consumed. The yucca drink is known as nijimanche among the Jivaros Indians.

Jivaro is the name that linguists and anthropologists have assigned to the Amazon tribes Shuar, Huambisa, Aguaruna, and Achuar, who share the same language with slight variation in dialect.

It has a malty flavor, very nourishing, as much food as beverage.

The drink is made from yucca plant, by rasping the root to a white pulp which is boiled, then chewed so that saliva kick starts the fermentation process.

Afterwards, it is spat into large vats where it ferments within a day or two in the heat and humidity of the jungle.

When used, it is taken out the jar by the handful, mixed with water in a gourd, stirred with the fingers, and drunk. It is powerful intoxicating.

Most adults drink 4 to 5 quarts a day.

Yucca plant is often called ‘The Lord’s Candle’.

Yucca is a genus of evergreen plant that includes many varieties. It is nearly impossible for the amateur to distinguish between species.

Some yucca species have short stems, while others grow 20 - 40 feet tall and have woody, scaly trunks.

The leaves are pointed, stiff and narrow with sawlike or fibrous edges.

This plant contain a high concentration of saponins, and they act reducing swelling, eliminating pain and joint stiffness.
Yucca drink