Inhangapi

Inhangapi is a traditional alcoholic beverage originating from Brazil, specifically associated with Indigenous cultures of the Amazon region. It is typically made from fermented cassava (manioc) or other starchy roots and tubers. The process of making Inhangapi varies depending on the specific Indigenous group and available resources, but generally involves cooking the cassava, masticating it to aid fermentation (often done by women in the community), and then allowing it to ferment for several days or weeks. The resulting beverage is often consumed during rituals, celebrations, and social gatherings.

The flavor of Inhangapi varies widely depending on the ingredients used, the fermentation process, and the specific cultural traditions. It can range from slightly sweet to sour and have varying alcohol content. Beyond its consumption as a beverage, Inhangapi holds significant cultural importance, symbolizing community, tradition, and connection to ancestral knowledge.