For the village festival enormous amounts of Chicha are brewed. To prepare the drink, a group of women from neighboring families meet in the host’s house, which changes every time. There they cook Yucca roots and manually crush them in a laborious procedure. To achieve a good quality, over several days the crushed mush is first chewed for at least five minutes and then spit into a ceramic jar, where it sits fermenting for some days. The enzymes in the saliva force the fermentation of the liquid and thus raise its alcoholic grade.