Cauim
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'n.
A characteristic feature of the beverage is that the starting material is cooked, chewed, and fermented, so that enzymes (including amylase) present in human saliva can break down the starch into fermentable sugars. (This principle was originally used also for Japanese sake.)
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