Parakari

Parakari is a traditional fermented beverage that is indigenous to the Wapishana and Macushi tribes of Guyana. It is made from the root of the bitter cassava (Manihot esculenta) and is a significant part of the social and cultural life of these tribes.

Preparation

The preparation of Parakari involves a complex process that takes several days. The bitter cassava root is first peeled and grated. The grated cassava is then squeezed to extract the juice, which is collected in a large pot. The juice is then boiled until it thickens into a paste. This paste is then mixed with water and left to ferment for several days.

Cultural Significance

Parakari holds a significant place in the cultural practices of the Wapishana and Macushi tribes. It is often served at social gatherings, ceremonies, and rituals. The process of making Parakari is also a communal activity, often involving the participation of several members of the community.

Health Benefits and Risks

While Parakari is a source of nutrition, it also contains cyanide, a toxic compound that is naturally present in the bitter cassava root. The process of making Parakari involves boiling the cassava juice, which helps to reduce the cyanide content. However, if not properly prepared, Parakari can pose health risks.

Legal Status

In Guyana, the production and consumption of Parakari is legal. However, due to its alcohol content, it is regulated under the country's liquor laws.

See Also

• Manihot esculenta
• Fermented drinks
• Indigenous peoples of Guyana
• Cassava

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