Kasiri

Kasiri, also sometimes spelled Kasiri as a single word, refers to a traditional fermented cassava beverage popular in Guyana and other parts of the Caribbean, particularly among indigenous communities. It is a slightly alcoholic drink, prepared using a complex fermentation process involving the addition of a culture known as "cassava bread" or "kasiri bread," which contains various yeasts and molds that convert the starches in the cassava into sugars and then into alcohol. The strength of Kasiri can vary depending on the duration of fermentation and the specific microorganisms involved in the process. The drink is often associated with ceremonies, celebrations, and communal gatherings. The fermentation process and precise recipe can vary from village to village and family to family, reflecting local traditions and knowledge.