During your visit to Manu National Park, you’ll have the opportunity to taste Masato liquor, known for its slightly sour flavor and rich cultural significance.
What Is Masato?
Masato is a traditional Amazonian beverage, fermented from yuca (manioc or cassava), and is widely consumed by various indigenous communities of the Amazon region, especially in Peru, Colombia, and Brazil.
Prepation of Masato Liquor In Manu National Park
The process of preparing masato varies depending on the culture, but generally involves boiling the yuca and then fermenting it, which gives it a slightly sour taste.
In some communities of Manu National Park, the fermentation of masato is accelerated by chewing the yuca, as the enzymes in saliva help break down the starches and facilitate the fermentation process. Historically, this method represents the authentic way of preparing masato, as practiced by previous generations, preserving a tradition that has endured for centuries in the Amazon region.
Tasting Masato in the Native comminuty of Santa Rosa de Huacaria
How Important Is Masato for the Indigenous People of Manu National Park?
Masato holds a deep significance in the tribes of Manu National Park, where it is not just a traditional drink but also a central element of their social and spiritual life. In these communities, masato symbolizes unity and connection with nature, as it is made from yuca, a vital resource of the jungle. Additionally, masato plays a fundamental role in ceremonies and rituals.
Currently, in some parts of the Amazon jungle, masato is prepared differently than the traditional method, without the need for chewing. This modern version is made specifically for consumption, and if you see “masato for sale” in the Amazon markets, it means it hasn’t been prepared in the ancestral way (by chewing), but through a process of crushing and mixing with other ingredients. So, feel free to try it without hesitation!
Would you dare to drink the ancestral masato in Manu National Park?
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