3 October, 2021
Estimated Reading Time : 1 minute, 10 seconds
Chivé is a traditional beverage from eastern Bolivia, specifically Beni, made with cassava flour, water, and sugarcane juice. It is also one of the main ingredients for preparing "pasoca," a typical Benian dish.
Its origin dates back to the Bolivian Amazon; indigenous people in the area mastered the use of cassava for food, which adds high nutritional value to boost the body's energy. Chivé is frequently consumed to accompany meals.
Traditional knowledge about the root of cassava has a significant impact among families in Beni, who in recent years have automated the grating process with the acquisition of grating machines that make the task easier, reducing the time from 7 hours to less than 1 hour of grating, allowing more time for other chores.
Chivé represents a sustainable economy in Beni, as demand continues to grow due to increased productivity, even reaching exports—though in small quantities—to Brazil, where it tends to be paid better than in Bolivia itself.
Its preparation occurs between April and May when the cassava harvest is optimal for extraction. It is estimated that to produce 11 kilograms of Chivé, 33 kilograms of ripe cassava are needed, with an ideal harvest time at 12 months.
The most traditional way to enjoy Chivé is accompanied by a delicious soup, as its artisanal preparation provides high nutritional content and is also refreshing in tropical areas.
August is an ideal time to visit Beni during its Mojeña Production and Crafts Fair, where, besides serving delicious Chivé, it is also a good occasion to showcase other local foods such as cacao, plantains, sweet potatoes, rice, bananas, jelly, sugarcane honey, chicha, among others.
