Cauim
Traditional saliva-fermented manioc beer of Indigenous Brazil.
Cauim is a traditional alcoholic beverage, a type of beer, made by Indigenous peoples in Brazil since before European contact. The drink is made by fermenting manioc (a starchy root) or maize, and is sometimes flavored with fruit juices. In Spanish, it is called *chicha de yuca* or, in places like Peru, *masato*; a suitable English term is "manioc beer." It is known as *Lumu Asua* in Kichwa, *Nijiamanch* in Shuar, and *Co'n* in Paicoca. A key feature of its production is that the base ingredient is cooked, chewed, and then fermented, allowing enzymes in human saliva—including amylase—to break down starch into fermentable sugars. This method is distinct from the production of Japanese sake, which traditionally uses koji mold (Aspergillus oryzae) to break down starches, not human saliva.
Among the Tupinambá people of 16th-century coastal Brazil, as recorded by Jean de Léry, cauim preparation was strictly women's work. Manioc roots were sliced thin, boiled until tender, and cooled. Women and girls would then gather around a pot, each taking a mouthful of manioc, chewing it, and depositing it into a second pot. The men insisted that if they chewed the paste, the drink would not taste as good, and they considered the task as inappropriate for them as spinning yarn would be for European men. The chewed paste was then returned to the fire, stirred with a wooden spoon until fully cooked, and left to ferment in large earthenware pots, described as half the size of a Burgundy wine barrel. The resulting beverage was opaque and dense, like wine dregs, with a sour-milk taste. Light and dark varieties existed, and it could be flavored with fruits. A similar drink was made from maize. Since both plants grew year-round, cauim was prepared in any season, sometimes in large quantities. It could be consumed quietly by one or two people, but was most often drunk at parties involving tens or hundreds of people from multiple villages. Contemporary records note that thirty or more large pots could be consumed at a single party, and that no European drinkers—German, Flemish, Swiss, or French—could match the Americans in that art. Cauim was also required for solemn occasions, such as the ceremonial killing and eating of a war prisoner.
Serving cauim at parties was also women's work.
- Origin
- Indigenous peoples of Brazil (pre-Columbian)
Lore & Background
Cauim preparation is strictly a women's task, with no involvement from men. Manioc roots are sliced thin, boiled until tender, and cooled. Women and girls then chew mouthfuls of the cooked manioc and deposit it into a second pot. The enzymes in human saliva convert the starch into fermentable sugars. The chewed paste is then cooked again and allowed to ferment in large earthenware pots. The resulting beverage is opaque and dense like wine dregs, tasting like sour milk, and comes in light and dark varieties, sometimes flavored with fruits.
Reader's Guide
Cauim is significant as a pre-Columbian alcoholic beverage that continues to be produced by Indigenous peoples in Brazil and the Amazon. Its defining feature—the use of human saliva to break down starches—illustrates an ancient understanding of enzymatic fermentation, a principle also used in making Japanese sake. The beverage plays a central role in social and ceremonial life: it is consumed at large parties involving tens or hundreds of people, often from multiple villages, and is de rigueur at solemn occasions such as the ceremonial killing and eating of a war prisoner. Drinking parties could last two or three days, with men expected to empty large bowls in one go and women serving and sipping continuously. The beverage also serves as a staple food for infants of the Tapirapé Indians until age two. Analysis shows fermentation is driven by bacteria such as Lactobacillus pentosus and L. plantarum, with lactic acid providing acidity, and yeasts like Candida tropicalis also present.
Did You Know?
- Cauim is made by chewing cooked manioc or maize so that enzymes in human saliva break down starch into fermentable sugars.
- The Tupinambá considered it a great shame to leave a drinking party, worse than 'schelm among Germans'.
- Jean de Léry reported that he and his companions tried to make cauim without chewing, but it did not work.
- Cauim is the main staple food for infants of the Tapirapé Indians until they are two years old.
Frequently Asked Questions
What is Cauim?
Cauim is a traditional fermented alcoholic beverage produced by Indigenous communities in Brazil. It is essentially a manioc-based beer that predates European arrival in the region.
How is Cauim made?
The starchy base—manioc or maize—is cooked and then chewed by a person before being set aside to ferment. This chewing step introduces saliva enzymes, especially amylase, which break down the starches into sugars that yeast can convert into alcohol.
What ingredients go into Cauim?
The core ingredient is either manioc (a starchy root) or maize, both cooked and chewed before fermentation. Some regional versions add fruit juices to give the drink extra flavor.
What is Cauim called in other languages?
In Spanish it appears as chicha de yuca or, in areas like Peru, masato, while English speakers often call it "manioc beer." Indigenous languages have their own names, such as Lumu Asua in Kichwa, Nijiamanch in Shuar, and Co'n in Paicoca.
How far back does the tradition of Cauim go?
Cauim has been brewed by Indigenous peoples of Brazil since the pre-Columbian era, well before any European contact. The saliva-fermentation method has been handed down through generations of native communities.
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