n the forests of Guatemala a small nut free for the taking has the potential to transform Central America. Called the Maya nut, it is so nutritious that entire villages have survived for centuries by eating food made from it. Locals call it the tree of life http://english.aljazeera.net/news/americas/2010/06/201062815449882349.html There is a short 2min video on this new health nut (no pun intended) Its super nutritious and has been the principle source for the Mayan's for thousands of years. Has anyone heard of this particular nut? If so what is the nutritional value? I wonder how long it will be, now that the nut has reached international news, before the harvesting of this nut is done by large food industry instead of being picked freely and sold by locals. If it becomes popular and in demand the Mayan's might find they no longer have direct access to this free food that supplements their diet.
I've read about it. Its also called breadnut or ramón and the botanical name is Brosimum alicastrum. It is both calorie and protein dense. Nutritional value: source A picture of the fruit Please Register or Log in to view the hidden image! This is a nice lay article about it http://www.backyardnature.net/chiapas/ramon.htm
Thanks Sam. Have you tried it? The description you gave of the nutritional value gives it a high water content and refers to the 'pulp'. Is it like a coconut which goes through stages where there is water and then the fruit? I was surprised at the high water quantity.
The water content of most fresh foods is pretty high. Even dried fruits and nuts have some water. No I haven't tried it but it sounds interesting. Considering the composition and protein content, it probably has a nutty flavour. They haven't written about the fat content - 4 kcals per gm is the Atwater value for protein and carbohydrates, so it would seem that its not high in fat
Never tried or heard of that nut, though I did just start eating another Mezo-American superfood: Quinoa (usually pronounced "keen-WAH"). It takes a bit getting used to. I attempted to make Quinoa Pilaf last night, but it turned out mushy. But, otherwise tastes pretty good. ~String
I love Quinoa if its not over-cooked. @Sam Why a double-cooker? All I've ever done is put it in a pan of boiling water?Please Register or Log in to view the hidden image!
The texture is better and you can cook a two tiered meal with meat stewing in the bottom and the quinoa cooking in the steam.
Ah now that two tiered meal sounds interesting. Unfortunately I'm not that much of a cook. I consider spreading soft goat cheese on wasa bread to be cookingPlease Register or Log in to view the hidden image! No seriously you know much more about cooking than I do.
Wait. I have one. What do I do? Does it cook by steaming? I've never heard of that. Yeah. I've overcooked it several times now. The recipe calls for a two-to-one water-to-quinoa ratio which is WAY too much (at least for the Quinoa I have). ~String
My ex- was Moroccan and he liked to cook. Couscous is a kind of staple in Morocco. Stewing lamb in the lower part of the couscousiere makes the couscous more delicious. Please Register or Log in to view the hidden image! The traditional recipe is given here: http://www.africa.upenn.edu/Cookbook/Morocco.html
yeah it cooks by steaming. Haven't you ever made a pudding or a flan in a double boiler? check out the recipe for couscous in my link, it gives the method. According to this lady here, a 2:1 proportion works well in a double boiler [ 2 cups water to one cp seed] http://www.ourgiftsfromnature.net/quinoa.html
Ok thanks. No I've never made desert unless you consider taking it out of a box a 'cooking method'Please Register or Log in to view the hidden image!
Were you taught or are you self-taught? I ask because outside of maybe one or two dishes my mother was a terrible cook. *sorrry momPlease Register or Log in to view the hidden image!*
My mother was an off hand cook. she hated cooking but when she made the effort it was slow [very slow] but good. But my brother and I enjoy cooking, we've preserved all the innovative recipes that my mother came up with. She hated eating the same thing too often, so we're equally experimental in our food habits.
My mother-inlaw makes it in a salad with finely diced apple, semi-dried cranberries and she grills pumpkin and sweet potato liberally covered with cummin and she rubs it with sesame oil and once it's cooked, will sprinkle it with toasted sesame seed and chops it up and stirs it through along with some nuts (chopped almonds usually).. She normally has to make huge quantities as we tend to consume a lot of it.. it's that yummy.. Served with a rich lamb stew spiced with chilli and cummin with lots of coriander and spiced tomato salad, etc.. yummy.. We eat it often at her house and at home as well. And yes, we do steam it. I don't normally add the roasted/grilled vegetables that she does. I tend to add crisp vegetables like finely diced cucumber and celery to it along with the chopped nuts (I'm partial to almonds and walnuts).. I tried to make it her way and yeah.. couldn't get the balance right.Please Register or Log in to view the hidden image! Please Register or Log in to view the hidden image! Don't overcook it. It needs to be firm and the grains still loose and not stuck together too much. Like cous cous, it should not be overly clumped together but you should be able to stir a fork through it and have it like firm grains of rice (like you'd normally cook basmatti rice for example).. separates easily.
I haven't heard of maya nuts before. I will notice them now. I am getting hungry reading this thread. So many delicious flavors! Bells mentions "spiced tomato salad". What are the ingredients in that? Is it like pico de gallo? It is one of my favorite things. It goes with tortilla chips, eggs, avocado, chicken, just about anything. Ingredients: chopped fresh tomatoes, onion, cilantro, minced garlic, lime juice, diced hot peppers. Fresh mango is good in it too. You also mention craisins (dried cranberries). The are tasty in every kind of salad, cookies, rice pilaf, with salted nuts and anything you would normally put raisins in.
My favourite couscous salad is a simple one, I just steam the couscous, add salt, pepper and lemon, chill it and add diced cold cucumber and chilgoza just before serving it. Yummy!
