Trip to Suriname
We recently had the pleasure to travel to Suriname. It was an incredible vacation, where we discovered a very enriching culture. And how could it be otherwise, I investigated the gastronomy of this place.
One day they took us on an excursion in the village, where they gave us to drink beer in a cup made of a dried gourd, they explained to us that in this way the flavor is accentuated to perfection. Then they showed us a fruit that is used to make makeup or to sweeten meals.
We continued our excursion. Our guide told us about the little worms that live inside the nuts of the local trees. He specified that they are eaten raw or when they are cooked. I tasted them and found them to be magnificent, they tasted creamy and sweet.
Before you get scared, it is necessary to clarify that they are not contaminated.
Because they don't come out of the nut until you take them out of there, and it doesn't hurt to eat them.
Another day they took us to the jungle. Devyn, my wife, explained to the guide that I was a chef and that I wanted to try foods to analyze and rescue the flavors of that culture. So the guide was attentive to show me all the natural flavors that crossed our path. In between, we saw many trees and plants. Almost every plant had some medicinal benefit, such as treating malaria, supporting the kidneys, and cleaning the blood. Many of these items are eaten raw or used in teas. Many plants were bitter or sour in flavor.
After so much walking, the guide asked me if I was thirsty. He took a machete and broke the root of a papaya tree. Suddenly lettuce-flavored water started to come out, it was very tasty and refreshing.
We also tasted a fruit that eventually becomes nutty. It had an astringent taste like quince, was very sweet, and with a lot of water.
At that time my head was already working to generate new ideas, thanks to all the flavors I was tasting.
The experience was gratifying. Once again I confirm that traveling is the best ally for gastronomy. Even when I'm on vacation I look for ways to improve my recipes. And I always find inspiration and novelties, which help me to unify cultures and make them known in my work.
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