Chivé: Sweet Fermented Cassava Beverage
Chivé is a traditional and highly refreshing beverage created by the indigenous peoples of the Amazon. Its base is fariña or mañoco, a coarse flour made from roasted bitter cassava, which provides a distinctly earthy and slightly tangy flavor profile.
The secret to this recipe is patience. While it only requires 10 minutes of active preparation, the mixture of cassava flour, water, and panela syrup must be left to sit and ferment for two full days before being strained and finalized with a generous addition of honey.
Chivé (Sweet Fermented Cassava Beverage)
An ancestral Amazonian drink! Roasted cassava flour naturally fermented in water with panela syrup, strained, and sweetened with honey.
Ingredients
- 1 cup Mañoco or Fariña Coarse roasted cassava flour
- 4 Liters Water
- 1/2 block Panela Unrefined cane sugar, melted into syrup (melado)
- 1 cup Honey
Instructions
- Ferment the base: The very first step is to place the mañoco (or fariña) into a large, clean container along with the 4 liters of water and the prepared panela syrup. Mix well, cover the container tightly, and let it sit undisturbed at room temperature for exactly two days.
- Strain and sweeten: Once the two-day fermentation period is complete, pass the mixture through a fine strainer or cloth to separate and discard the coarse cassava solids, keeping only the infused liquid. Add the cup of honey to this strained beverage.
- Mix and serve: Stir the beverage thoroughly until the honey is completely dissolved into the liquid. It is now ready to serve!
Notes
- Ancestral Ingredient: Fariña (or mañoco) is a staple pre-Hispanic food made from yuca brava (bitter cassava/manioc). The toxic root is traditionally grated, soaked, squeezed of its poisonous juices, and slowly roasted over a fire to create a safe, long-lasting coarse flour.
- Widespread Tradition: This beverage is not exclusive to the Colombian Amazon and Orinoquía; it is widely prepared and consumed by indigenous and local communities across Venezuela, Bolivia, Ecuador, and Peru.
- Fermentation Time Correction: Although the original recipe card lists the “Total Time” as 10 minutes, the crucial 48-hour resting period is essential for the panela and cassava to ferment and develop the drink’s signature tangy flavor.
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