Parakari
Parakari is a fermented alcoholic beverage made by Amerindians of Guyana and Venezuela.Parakari is produced by Pemon, Wapishana, Macushi, Patamona tribes, and production was observed among the Wai-wai, but is said to have ceased due to Christian missionary suppression.[1] For the Makushi tribe, parakari making and drinking are an important part of group cohesion and cultural identity.[2] In a study of the production process in a Wapisiana village, thirty steps were involved in parakari manufacture, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives.The bread used to make parakari is deliberately overcooked, as burning lends the drink its characteristic taste.