Carnaval in the Amazon: Water Fights, Foam Guns, and Community Joy in Shandia

By: Heidi Ho, Program Coordinator, Spring ‘25

EARLY FEBRUARY 2025

I was carrying an empty Tia bag full of bathroom trash to the blue bin outside our Talag home, when I saw Yuleisy and Jaymar, two neighborhood kids running towards me. They were carrying 2 buckets full of water and ready to attack their next victim, who I hoped wasn’t me. I had just showered with cold water–thank you jungle life–and was enjoying feeling fresh and dry, feelings that are rare in Amazonian humidity. 

“CARNAVAL! CARNAVAL!” they screamed, running towards me with mischievous grins, each strike of their approaching shark flip-flops growing louder. Carnaval wouldn’t begin until early March. I was confused, "Are they celebrating a whole month early?"

I had heard about Carnaval through the vague mutterings of excited community members and the solemn warnings of Manna staff, but I didn’t know what I was in for. All I knew was that the whole country would let loose for four days of grandiose celebration and indulgence. 

“Ay no por favor, acabo de bañarme,” stumbling as I spoke. I was milliseconds away from being soaked by my two excited child neighbors, when in the knick of time their mothers stopped them. My shoulders relaxed and I sighed a sigh of relief. 

HISTORY

Carnaval is derived from the spanish words “carne vale” which translates to “farewell to meat.” Rooted in Catholicism, Carnaval takes place during the days leading up to Lent, during which people feast, party and indulge before they have to give something up for Lent. Although Shandia is a primarily evangelical community, the entire region has kept the Latin tradition, which has indigenous Andean, African and European roots. 

While each region celebrates in their own unique way, almost every one participates in one way or another. While not everyone participates in the more extreme activities that are more rough and dirty, it is a great excuse to spend time with family and friends, especially because school is cancelled. 

FAST FORWARD TO MARCH 1-4 2025

The morning of March 1st I was preparing for war. In Shandia specifically, the most common weapons of choice are water, foam, flour, eggs and colored powder.I took me and my five dollar bill to a local shop and bought me and my host siblings all Carioca foam guns. With our ammo, we headed into the battlefield where we would find other fellow volunteers, friends and community members. 

As soon as we got to the beach where festivities were being held, all restraint let loose. Once we spotted people we knew, we attacked them with foam. By the end of the day, I was a soaking wet colorful mess. 

Little did I know that was just the beginning, because the next day was about to be much more intense. No one is safe during Carnaval, because even strangers become predators. I was the victim of a five foot water cannon. 

Additionally, my housemate and colleague Leo bought flour, and he made it clear to me that I was a target. He made sure that when my hair was wet to rub flour into each individual strand, creating dough. I did, eventually, get him back with my foam gun. 

But there is so much more to Carnaval than just battlefare. Throughout all the chaos, there were local and surrounding groups that sang and danced. One of my favorite dances were the traditional Kichwa dances, which were performed by the women of the Shandia community. 

It was a unique period of time where I saw the community come together. No one was worried about anything, and just let go. 

As I walked home, I was exhausted. But, right by the door entrance were Yuleisy and Jaymar, ready for another battle.

Curious what it’s like to experience Carnaval as an intern abroad?
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About the Author

Heidi Ho is a public health and journalism student at Northeastern University completing an international co-op experience with Manna Project International in the Ecuadorian Amazon. As MPI’s Public Health Program Coordinator, she supports community-based initiatives while gaining hands-on experience in global health and Spanish for healthcare. Originally from McAllen, Texas, Heidi is passionate about cultural immersion, language learning, and community wellness. When she’s not working, she enjoys trying new foods, dancing, and playing the piano.

How the RAÍZ Program is Transforming Rural Amazonian Agriculture for a Sustainable Future

By: Mary Dimyan, Program Coordinator Spring ‘25

On February 11, MPI inaugurated the RAÍZ program (Regeneración Agrícola e Innovación en Zonas Rurales), an initiative dedicated to agricultural regeneration, conservation, and economic empowerment. This event brought together community members, local leaders, and partner organizations with aims of creating sustainable change. The launch of RAÍZ marks a significant step, providing communities with the necessary tools and knowledge to create resilient and self-sufficient agricultural practices.

The RAÍZ program plans to address challenges faced by rural Amazonian communities by integrating traditional farming methods with modern farming practices. As illegal mining and deforestation in the area continue to threaten both the local environment and the livelihoods of its residents, RAÍZ attempts to show an alternative path that prioritizes restoration, food security, and economic stability. The program will enhance agricultural productivity while preserving biodiversity by reintroducing native fruit trees, implementing sustainable beekeeping (centered around the endangered Melipona stingless bee), and by providing locals with alternative sources of income. Doing so will reduce reliance on extractive industries, particularly illegal mining, and thereby the toll it takes on the area. 

One of the core objectives of RAÍZ is skill building, ensuring that community members are equipped with the knowledge and skills to independently implement what they have learned. The program involves 30 families from Shandia and neighboring Talag, offering them hands-on workshops, technical training, and resources to improve or create gardens. Manna is working in collaboration with Ikiam University, the Kamana Pacha Foundation, and WorldVision, organizations whose expertise in environmental conservation, agroforestry, and community development will be essential for the success of the program. 

Representatives from Manna Project opened the event with discussions on the program’s long-term vision, emphasizing the importance of environmental stewardship and sustainable economic alternatives, followed by representatives from Kamana Pacha. Community members and local farmers participated in sessions where they shared their prior agricultural experiences and hopes for the program. The discussions showed the need for an approach that includes both modern techniques and the agricultural traditions of the Kichwa people. With unemployment affecting a large portion of the Shandia community and over 80% of residents living below the poverty line, RAÍZ offers a set of steps toward financial stability. The program demonstrates how cooperative farming models, market access strategies, and entrepreneurial training can help farmers maximize the value of their crops. Partnerships with regional and national organizations will provide access to new markets, increasing the profitability of products.

At the conclusion of the inauguration, participants and organizers outlined the next steps for the program. Over the coming months, the first series of hands-on workshops will take place. Participating families will learn about agroforestry techniques, soil conservation methods, and sustainable crop diversification strategies. As it evolves, assessments will be conducted to measure impact, ensuring that it continues to meet the needs of the community effectively. The collaboration inherent to the program will remain central to RAÍZ’s growth, because sustainable development is always most successful when driven by the communities it seeks to serve.

About the Author

Mary joined Manna Project International in January 2025. Originally from New York City, she is studying Environmental and Sustainability Sciences at Northeastern University with a minor in International Affairs. Passionate about environmental research and community engagement, she is excited to contribute to MPI’s mission in Ecuador. On site, she has taken a leadership role on sustainability initiatives, including the inaugural RAÍZ Program.

A Taste of the Amazon: My Favorite Foods and Drinks in Ecuador

A Taste of the Amazon: My Favorite Foods and Drinks in Ecuador

By: Luke Simcox, Program Director ‘24-’25

Since I first arrived in Ecuador three months ago, I have had the opportunity to try many new foods and drinks for the first time. As someone who loves trying new foods, this has been one of my favorite parts of my stay these last few months. In this blog post, I would like to highlight some of my favorite local foods of the Amazon. 

One of the biggest surprises was getting to try all of the fruits that I had never seen before in my home country, the United States. First, plantains are super popular and included in many local dishes. For example, it is included in the typical breakfast called “majado”. During a two week homestay I spent with a family in Shandia, I ate majado multiple times and enjoyed it every time. Plantains are also used to create chucula, a drink that is frequently mixed with milk. Its sweetness made it an instant hit in my mind. I also got to try cacao, passion fruit, naranjilla, soursop, and guava for the first time. 

When I was living in my homestay, my family went to retrieve guava from a tall tree. One of the sons climbed up the tree and used a large stick to knock the guava to the ground. It was a very memorable experience for me, since I had never seen someone climb such a trall tree nor eaten guava. 

I also tried cassava for the very first time. Called “yuca” in Spanish and “lumu” in Kichwa, it is a staple in Kichwa cuisine and present in a wide variety of dishes. Its texture reminds me a bit of a starchier baked potato. It is also on the side when I order maito de tilapia, another typical dish. To prepare this dish, the cook roasts the fish inside a tent of maito leaves, giving it a distinct flavor. It is then served with salad and cassava. Unlike the United States, fish here is always served with the skin, head, tail, and bones intact. 

One of my favorite new beverages is called guayusa. It is made from the leaves of a type of holly tree, and also contains caffeine. I find it quite tasty, and once accidentally drank a bit too much. I ended up feeling quite jittery for a few hours. These are just some of my favorites, but I have also tried many other foods and drinks. 

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