Learning Lessons from the Amazon Rainforest

When I think about the Amazon Rainforest, I conjure up images of lurking jaguars, long, hungry anacondas, and thick green vegetation. Yes, the forest has all of that, but it also contains the much feared candiru fish lurking under murky water and the traditional drink of chicha.

Penis Fish

How did he forget to mention that the slim parasitic penis fish is lurking in these very waters that I just finished tubing on? Before I had jumped in the river situated in the densely thicketed Amazon rainforest, I eyed it over suspiciously. ” Are you sure there are no snakes in here?” I ask faintly to the guide. “No snakes, just fish,” he states matter of factly and places my tube in the water holding it down, so it doesn’t float away. I land ungracefully in it, splashing him with cold water directly to the face. He takes a hand to try and dry his eyes, and then helps Mandy into her tube.

Mandy is a total bad ass private chef on a yacht that is docked in Florida at the moment. Talk about a dream job. She is my opposite. She knows Spanish, is blunt, carefree and outgoing. I possess a miniscule amount of Spanish vocabulary, I’m rather shy at first, and my mind is overactive. We become instant friends.

Floating down the river, I lean my head back and watch the rays of sun peak through the leaves. After an hour float, I get out and dry off. That’s when I am told about the penis fish, also known as the candiru. The nickname was given to it because of the fish’s habit to swim up unsuspecting victims’ urethras. The smell of ammonia is more likely to attract them. Luckily, I do not possess the habit of peeing in large bodies of water. Once they attach themselves to your urethra with their spikes, you must remove the fish with a surgical procedure.

Chicha

Mandy and I are loaded into the backseats of a pickup truck and are taken to a row of green and red longboats. The Kichwa tribe welcomes us and give me a masher to crush on the yuca root for the traditional fermented drink of chicha. My arms began to get sore, and the root ends up being a thick, white paste. Afterwards, we watch a beautiful performance and are served two small, brown cups containing a creamy, thick liquid. Our guide urges us to drink up and the fluid tastes warm, starchy, and still has a few small chunks in it. I show my appreciation by slurping it instantly down while Mandy watches in horror with wide, eyes and takes a few small sips.

” Would you like a refill?’ one of the ladies ask me. I contemplate for a minute, but ultimately reject the offer. I can feel the effects of the drink already lifting my mood. Later that night, I searched up the fermentation process and came across shocking results.

The yuca is chewed up and spit out. This process is repeated a couple of times and the enzyme in the saliva turns the starch into sugar which is ultimately transformed into alcohol. Mandy confirmed with me that’s what our guide had said, but in that moment, I must have been distracted. Thanks to my ignorance, I was able to enjoy this beverage blissfully.