cooking, and is used to make cassava bread, a marinating sauce called cassareep, farine (similar to cous-cous), and an alcoholic drink called parakari. The production of parakari involves a complicated process with thirty different stages, and the use of a sophisticated fermentation technology. The fermentation of parakari involves the use of an amylolytic mold (Rhizopus), and it is the only known fermented drink to be produced by the indigenous peoples of the Americas that involves the use of an amylolytic process. References Populated places in Upper Takutu-Upper Essequibo Indigenous villages in Guyana