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Updated: October 8, 2026
They are not only fond to excess of the fermented liquors prepared from cassava and maize, and of palm-wine, but they throw themselves into a peculiar state of intoxication, we might say of madness, by the use of the powder of niopo. They gather the long pods of a mimosacea which we have made known by the name of Acacia niopo,* cut them into pieces, moisten them, and cause them to ferment.
The seed that yields this powder is no doubt also a mimosacea; for the Ottomacs, according to Father Gili, designate even now, at the distance of one hundred and sixty leagues from the Amazon, the Acacia niopo by the name of curupa.