Masato is the drink of choice here in the jungle. They intake more masato than water daily. I was once even told to drink more because it stays with you longer than water!
They take a large paddle and mash it up to the consistency of mashed taters. At this time, they shred some sweet potato and begin chewing it. Once the sweet tater is sufficiently chewed, it is spit into the big vat of mashed yucca. For the next 2 hours or so, spoonfuls of yucca are chewed and spit, chewed and spit, chewed and spit. You how have the masato concentrate. This sits overnight to begin the fermentation process. The following morning, they take some of the mush, add water . . . and WHALA - masato!! A 16 liter bucket is made each time. One pot of concentrated masato lasts for about a week and at least twice a day the bucket is refilled.
So, you may be asking yourself - ¨What is this masato you speak of?¨ It is a drink made from the yucca root. It is a plant that grows in abundance out here. It could be compared to a potato, but still it is different. Let me share with you the whole masato making process!
Masato day begins a little before 6:00 AM. All the women grab their baskets and m
achetes and head for one of the many surrounding yucca fields. Once there, everyong begins to dig . . . even the gringas! The Yaminahua women can somehow dig up 20 or so yucca in about 5 minutes, whereas it still takes me 20 minutes to dig up 5 pieces of yucca!!!! We work with the pros. After 2 hour of digging, the peeling process begins, to which I´ve nearly lost fingers. By 9:00 AM we are back at the house and washing all the yucca. We put it to boil and then the fun part begins.
achetes and head for one of the many surrounding yucca fields. Once there, everyong begins to dig . . . even the gringas! The Yaminahua women can somehow dig up 20 or so yucca in about 5 minutes, whereas it still takes me 20 minutes to dig up 5 pieces of yucca!!!! We work with the pros. After 2 hour of digging, the peeling process begins, to which I´ve nearly lost fingers. By 9:00 AM we are back at the house and washing all the yucca. We put it to boil and then the fun part begins.
They take a large paddle and mash it up to the consistency of mashed taters. At this time, they shred some sweet potato and begin chewing it. Once the sweet tater is sufficiently chewed, it is spit into the big vat of mashed yucca. For the next 2 hours or so, spoonfuls of yucca are chewed and spit, chewed and spit, chewed and spit. You how have the masato concentrate. This sits overnight to begin the fermentation process. The following morning, they take some of the mush, add water . . . and WHALA - masato!! A 16 liter bucket is made each time. One pot of concentrated masato lasts for about a week and at least twice a day the bucket is refilled.
This jungle beverage is most definitely an acquired taste. When drinking, I just try not to think of the whole process. In the beginning, I grimaced while drinking my bowl . . . but after two months in Yaminahua-ville, I finish my bowl and with my masato mustache can smile and say ¨¡Mama sharakoi!¨ (Masato is great!)
