Description of the plant and its fruits. Useful properties and harm when using umari. How do they eat silky porakweiba, for what dishes they use it. What drinks did the aborigines prepare before? Interesting facts about the tropical plant. The healing properties of plant leaves and fruit seeds are used. A decoction of the leaves is used to treat infectious diseases: salmonellosis and dysentery. For the same purpose, dried and crushed seeds are used, which contain a large amount of starch. The same starch is used to eliminate hyperhidrosis, treat dermatological diseases of an infectious nature.
Harm and contraindications to the use of umari
Like all tropical fruits, silky porakweiba should be eaten with care so as not to provoke the development of allergic reactions.
When introduced into the diet of umari, harm can bring:
- With diabetes mellitus, since the fruits are sweet;
- With a tendency to diarrhea - the use of oily fatty pulp will aggravate the condition;
- With pancreatitis and gallbladder disease - increases the secretion of digestive enzymes and stimulates bile secretion.
Locals give fruit to a child from an early age, but when visiting the Amazon countries with small children, this should not be done. It is not known how the new product will work on children's stomachs.
Also, you should not introduce fragrant oily pulp into the diet for pregnant women, so as not to provoke intestinal disorders and relapse of toxicosis.
Nausea, vomiting, diarrhea and dizziness appear if you consume unripe fruits or those that have already begun to rot. Unripe fruits contain a large amount of organic acids, including citric acids, which irritate the gastric mucosa. Rotting in tropical conditions covers the entire fruit at once - the oily substance goes rancid, which negatively affects the state of health.
How do umari eat
The whole fruit is edible. The stone is used like an almond, peeling and frying. The kernels are also overdried, added when baking bread and sweet desserts. You can make a drink from poracweiba nuts that resembles acorn coffee.
How umari is eaten: spread on bread - ordinary or from cassava, like butter is used instead of cream in desserts, fish and sweet potatoes are fried on the pulp of the fruit.
As already mentioned, the preference is given to the raw pulp of umari, spreading it on bread. But the fruits are also used as ingredients in dishes.
Crazy recipes:
- Fried rice … Rice is washed and poured with cold water for 1, 5-2 hours, then the water is decanted. Warm up the pan, spread the umari pulp and rice on it, stirring well. Fry, stirring constantly, until all the rice is soaked and golden brown. During frying, the water evaporates and the structure of the dish becomes crumbly. There is no need to salt - it is so conceived so that the dish turns out to be sweetish. When the juice has almost completely evaporated, add water, black pepper, if necessary - soy sauce, bring the side dish to readiness.
- Cassava crispbread … Cassava is a flour derived from the cassava root. For baking bread, it is customary to combine it with wheat flour, but if sweet pastries are planned, then you can add flour from the pulp of porakweiba and crushed fruit seeds. Umari seed kernels are fried in a dry frying pan, pounded into powder, and the fruits are cut into slices, dried in the oven and also ground. Cassava root tubers also require preliminary processing. They are peeled, soaked for 60 hours in ice water - the water is changed periodically. Then the tubers are cut into pieces, boiled or steamed, for at least an hour, dried, and only then ground into flour. Combine flour of different varieties in equal parts. Dilute a glass of milk with the same amount of water, add salt - a teaspoon, bring to a boil. Knead the dough (2 glasses of flour) with diluted hot milk, allow to cool, drive in 2 eggs and any homemade grated cheese. If buns are formed from the batch, they are baked in the oven at a temperature of 180 ° C. When tortillas are planned, the dough is fried in a hot skillet in vegetable oil mixed with the pulp of the fruit. When serving, the bread is smeared with the fragrant pulp of umari.
- Pudding … A sweet pudding can be made from a mixture of two types of flour. In this case, it is better to take a little more flour from the umari and do not grind the nuts finely so that the grains are felt. A glass of flour mixture is poured with water, 2/3 cup, and set to infuse for 40 minutes. Then pour 2 cups of milk into a bowl with swollen flour, add salt and put on fire. Boil, stirring constantly, until the liquid has evaporated by 1/3. Beat separately 2 eggs with vanilla extract and a little sugar. Gently spread the beaten eggs into the hot mixture with spoons, stir and re-boil. After 4 minutes, transfer the pan to the ice, poured into the basin, and stir with a whisk until the mixture cools. The cooled mass is poured into molds and put into the freezer. Sprinkle with nutmeg before serving.
Umari flour can replace wheat flour in any sweet baked goods. Nuts can be eaten as almonds or pumpkin nuts, having previously fried in a dry frying pan.
From a mixture of cassava and umari pulp, various drinks are prepared, including kauim or kahuana. The recipe is offered for familiarization; Europeans are unlikely to want to try it. First, the cassava root tuber is prepared traditionally by soaking and boiling in thin slices. In the traditional recipe, women of the tribe chewed boiled cassava pieces. Then they put the chopped pieces to cook. When the consistency of sour cream is obtained, the drink is poured into clay vats and allowed to ferment. After a month, add the pulp of the umari and again wait for it to ferment.
The drink is dense and tastes like sour milk. As an experiment, modern chefs tried to prepare a drink by interrupting pieces of cassava with a blender, but the natives did not appreciate the taste. Probably, the enzymes of saliva give it a special taste.
Interesting facts about umari
The largest groves of silky porakweiba are located near the city of Tamshiyaku, which is built on the shores of the Amazon. The plantings are alternated with Brazil nuts to increase the yield of both crops.
Umari prefer heavy clay soils, depleted in nutrients, do not tolerate high humidity and frost. Optimal conditions for plants are from 15 ° C and above.
Trees begin to bear fruit 3 years after planting, and after 5 years you can harvest. The fruits are not picked - they are picked from the ground.
Interestingly, wood burns very badly, and local residents widely use this property for their needs. They use poracway barrels to make charcoal and still use it to heat their homes in cooler seasons and heat stoves with it.
Dried fruit pulp and umari seeds are crushed and added to animal feed.
Souvenirs, overall furniture and small accessories - for example, eyeglass frames - are made from dense wood.
Watch the video about umari:
It is unlikely that there will be an opportunity to get acquainted with a new taste even when visiting countries located on the shores of the Amazon. Tourists are fed more traditional food, realizing that their stomachs are not adapted to exotic tastes. But if, nevertheless, hospitable farmers treat umari, you need to immediately tune in that this is not a fruit in the traditional representation, but rather an addition to the meal. For the same purpose, Europeans smear melted sweet cheese or chocolate butter on bread - delicious and satisfying.
