Peruvian Masato Recipe

El Peruvian Masato is a fermented drink which is traditionally prepared with boiled cassava, which is mixed with water, chewed in the mouth and left to stand so that the yucca starch turns into sugar and finally ferments and produces alcohol.

This form of preparation prevails among the native amazonian ethnic groups; however, commercially gets ready grinding the cassava and adding bread yeast for fermentation, thus facilitating consumption by people outside the Amazonian ethnic groups, who in an untraditional way "repudiate" its consumption, given that the cassava is previously chewed.

This preparation, along with girl of Jora, is a millennial drink and more deeply rooted within the Amazonian traditions, so at this time you will learn to how to do it commercially, so that you know and enjoy its flavor beyond the letters of a text.

The ingredients are very basic and comfortable to acquire, so let's get to work and not waste time with this recipe

Peruvian Masato Recipe

Ingredients

• 3 kilos of yucca
• 500 gr of sugar or panela
• 500 ml of boiled water

Materials or utensils

• Knife
• Olla
• tenedor
• Strainer
• Clay jug

Preparation

1. wash the cassava with plenty of water, then remove the shell y break into small pieces.
2. Now, in a pot place the yucca and cover it with water. Let it cook until it is completely soft.
3. being ready, remove it from the pot and let it drain in a colander.
4. Add the yucca to a bowl and mash it with the help of a fork. Add gradually the sugar, trying to integrate one ingredient with the other.
5. Then add the boiled water and mix everything very well until you get a soft dough.
6. Immediately pour the entire mixture into a clay pot y let marinate for about a week.
7. After macerating for the recommended time, Mix the dough very well with a little more water and strain it to avoid impurities.
8. Serve au naturel within wide glasses or if it's your choice, add ice cubes to form a cold and refreshing drink.

Recommendations to make a good and better Peruvian Masato

• If you are one of those people who like strong flavors, you can let the preparation macerate for approximately 10 days so that it takes on a flavor with greater acidity.
• To enjoy the taste of liquor, add a bottle of brandy to the mixture before placing it to macerateThis will allow you to have it ready in less days and will add an intense flavor to the recipe.
• With this same recipe you can make cassava chicha, the only difference will be the days of maceration, since with chicha you only need 3 to 4 days for the mixture to ferment.

History of the Peruvian Masato

Masato is a fermented drink of pre-Hispanic origin, of local consumption and of certain importance in Peru, Ecuador and Bolivia, which was formerly made under the same principle as chicha, that is, its fermentation began by chewing it and spitting it into a pot or a log cut and carved into the shape of a small canoe, where it was allowed to rest overnight or even several days to achieve its maceration. Sometimes this recipe was mixed with sweet potato or yam, instead of using cassava.

A more modern method is the use of the sugar cane and the addition of yeast or feet to start fermentation. It takes a day or two before it is ready, but in general there is always someone who decides to try it a few days before.

This Masato tastes like atole or sour yogurt, but as a slightly grainy texture. Many say that Masato tastes like sour beer, also comparing it with the taste of earth or wood.

Curiosities of the Peruvian Masato

• In various areas of the Amazon of Peru it is totally valid chew and spit yucca to be able to ferment and transform it as quickly as possible into a alcoholic beverage sacred.
• The Masato is sweetened with panela to make it darker. The use of sugar is totally denied, since it totally changes the taste.
• In Venezuela, they have a Masato based on rice and corn, this is called chicha and they consume it with condensed milk and cinnamon powder.
• It is not advisable to drink masato for those with diabetesdue to its high sugar content.
• In the Peruvian Amazone el Masato It is considered as a nutritious drink, coming to be used in the social ambit and the ancestral ceremonies.

Yucca benefits

La yucca is the main ingredient of this preparation, for which we must highlight its healthy properties, among which stand out:

• wide index of Vitamin C and complex b.
• Available fiber which reduces appetite.
• benefits the digestive system.
• Fight the constipation.
• It provides <strong>economic data</strong> on the business environment. gluten free starch, is a great ally for celiacs.
• It is rich in vitamins K, B1, B2 and B5.
• It has a significant supply of magnesium, calcium and potassium.
• Its low fat content makes it ideal for patients with overweight.
• It is an ideal energy food for athletes.

Yucca contraindications

Manioc or cassava is nutritious, cheap and delicious. It is excellent for those who have few resources to eat healthy, but it should always be consumed cooked, the reason for this is that this vegetable contains cyanide, which is dissolved after cooking.

Now, you have to be especially careful with bitter cassava. It contains toxic components; cyanide or hydrocyanic acid levels that requires a broader process than a simple cooking. Here, bitter yucca can be lethal.

You should be aware of the sweet and bitter yucca, Therefore, if after 20 minutes of cooking it is hard or has a bad taste when eaten, it is better not to consume it.