An auto translation by Google:
It is not a hint, the expression of a guarded desire to either continue with the festejos by the first anniversary of Exploring Peru. In fact it is pure coincidence, one of those chances of the life that never lack to the one that makes me publish this post, with the photography of a woman asháninka of the community of Coriteni Tarzo (province of Satipo, Junín), in the heat of task of preparation of the traditional masato, the infaltable drink in the amazonian verdor. To pure punche and with concerted effort, ollón with several kilos of yucca and sancochado sweet potato is ground, crushed, turned doughy mass with “a disguised” oar of bucket. The procedure is than exhausting more and the lady makes it in silence, totally concentrated and without watching at peculiar that they teem by his very small community, lost one in the exuberente foliage that upholsters the borders of the river Inn. In the masatea forest by day and at night, when there is celebration or it is warm, when a visitor arrives or the teachers of the school go away. He takes himself always suavecito or fermented. If sometimes they invite it, he accepts without chistar, drinks although he is just a little bit, because in many communities its rejection is interpreted like a terrible rudeness. That yes, tries to think that the drink was prepared as it is seen in the image and not in the old and traditional way that consisted of chewing the yucca and soon to escupir it, so that this is fermented. Delicious, truth? If you ask to him the settlers how the masato becomes, it is very probable that they respond to him with an enigmatic smile, sometimes accomplice. Beyond the fears and the secrets of selváticos preparation of “barmans”, the yucca drink is let take and, after a few sorbos, it could seem to him excellent… in short, things of the drink, insondables mysteries of the art to raise the elbow.