The traditional drink Terere is prepared in a jug or thermos by mixing cold water with Pohã Ñana and then crushing it in a mortar. The practices and traditional knowledge of this ancestral drink are widespread in the Paraguayan territory and involve a variety of bearers.
Terere (known as ka'ay) has roots in pre-Columbian America, and became a traditional drink during the Governorate of Paraguay. The drinking of Terere is associated with the culture of Poha Nana, an ancestral drink from Guarani.
Terere is served in a glass mixed with yerba mate and sucked Bombilla (cane/ metal straw). There are specific ways of preparing the Terere. The process involves pre-established codes, and each Poha Nana herb, which is believed to have health benefits that are linked to traditional wisdom passed down through the generations.
Terere practices in the culture of Poha Nana have existed in Paraguayan families around the sixteenth century. Tereré was originally consumed by the Guarani; it was adopted during the Guarani Jesuit Missions, and afterwards spread by emigrants as a social and medicinal beverage. There are many people who drink tereré with medicinal herbs as well as for refreshing purposes.
Though this practice varies depending on the region, it is usually prepared with medicinal herbs in Formosa Province in Argentina. The exception to this is the preparation with citrus juice in the South of Argentina, especially during the summer months, and among the younger generation.
Tereré is a traditional staple of native Argentinean diets, such as that of the Qom people who consume it as part of stews and torta fries or chipá cuerito. An investigation revealed that over 90 percent of Qom consume terere regularly throughout the day.
Terere is also popular throughout the Central-West and Northern regions of Brazil due to the hot climate, and it is usually made with various juices. Traditionally, knowledge about the medicinal characteristics of the Poha Nana, and how they are used, is transmitted spontaneously within a family. The number of apprentices has increased in recent years, but family transmission remains the main mode of transmission.
As a key part of the culture of Poha Nana, the practice of the Terere aims to foster social cohesion. Through the time and space dedicated to preparing and consuming Terere, it promotes inclusion, friendship, dialogue, respect, and solidarity. The practice can also enhance young people's appreciation of the rich botanical and cultural heritage of Guarani origin.