Tiquira

All Photos by N.C. Stevens Article by N.C. Stevens. Atlas Obscura: Gastro Obscura – April 2024.

Indigenous Brazilians have fermented alcoholic beverages from the cassava root for thousands of years. These beer-like beverages go by names like cauim, caxiri, and tarubá. Fermentation is an important step in cassava processing — the raw root has chemicals that can turn into cyanide in the human body. […]

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