The ojite: the miraculous fruit of the Totonac communities
The ojite has been used as a complement to corn during times of crisis in the Totonac communities of the state of Veracruz. Let's take a look at the wonders of these fruits in the words of the chef Esmirna Vázquez Rivera.
By Ministry of Culture of the Government of Mexico
Papantla Regional Unit—General Directorate of Popular, Indigenous and Urban Cultures
Árbol de ojite (2013) by Flavia Esmirna Vázquez RiveraMinistry of Culture of the Government of Mexico
Kukxapu or ojite is the common name of a wild tree from tropical forests or high mountains, as we say in the mountains, in Coxquihui, Veracruz.
Árbol de ojite con fruto (2016) by Francisco Santiago GarcíaMinistry of Culture of the Government of Mexico
The ojite is an ancestral fruit that we Totonacas eat. In times of famine it was used as food for our ancestors and as a substitute for corn, without knowing the goodness of this miraculous fruit. In 2006, I realized that this fruit is in danger of extinction without it being known to have many healing and nutritional properties.
Fruto de ojite (2015) by Flavia Esmirna Vázquez RiveraMinistry of Culture of the Government of Mexico
I have been able to train marginalized communities interested in eating them, as well as young people who are unaware of the existence of this tree. Our project is related to the recovery, conservation and teaching of preparation of fruit for consumption in this region, since it can be enjoyed in all kinds of gastronomy, in confectionery, drinks, cereals, etc.
Fortunately the ojite is harvested every year and we have to devote ourselves to the task of collecting it and drying it naturally in the sun, since if we do not, the fruit fills with mold and will be lost. That is why we need to allow it to dehydrate naturally to dry out and to store it for longer, but we can use it fresh.
Moliendo (2014) by Cecilia Sánchez GarduñoMinistry of Culture of the Government of Mexico
We use the fresh ojite to cook, in atole (drink), tamales, soups, tortillas, salads, puré (thick soup), ceviche, and in countless foods. We can also prepare bread, cookies, corn churros, etc.
Demostración (2012) by Francisco Santiago GarcíaMinistry of Culture of the Government of Mexico
With the dry ojite we can make coffee, atole (drink), cookies, bread, cake, Neapolitan flan, cereals, milkshakes, tea, etc. As a protein it has many benefits. It can be an excellent substitute for corn and is also nixtamalized with lime or ash.
Churritos de ojite (2015) by Flavia Esmirna Vázquez RiveraMinistry of Culture of the Government of Mexico
As a protein-rich source, it also a substitute for corn, meat, milk, soy, egg, rice, wheat, yucca, plantain and beans. In short, it represents a social, economic and ecological alternative to the agricultural production systems affected by excessive logging.
Ojite has more nutritional properties and contains 10 times more protein than corn. It helps lower blood pressure, reduces stress, and helps you fall asleep.
Expo venta de ojite (2015) by Francisco Santiago GarcíaMinistry of Culture of the Government of Mexico
The ojite tree maintains abundant amounts of seeds, without having to deforest, clear, burn, irrigate, or apply pesticides or fertilizers. It helps us protect soil, bodies of water and biodiversity, and of course it attracts wildlife that is unfortunately being lost.
Comida tradicional de ojite (2016) by Flavia Esmirna Vázquez RiveraMinistry of Culture of the Government of Mexico
Do you want to learn how to cook a dish with an ojite?
Ingredients:
green onion
Tomato
Green chili
Oil or fat
Salt
Water
Ojite
First the ojite is cooked for about three hours. When it is cooked, it is peeled again and washed again until it is unshelled.
After that, the green onion is washed, it is chopped separately with the chili, the tomato and the ojite. The fat or oil is then heated to allow the green onion to be fried. When seasoned, add the tomato and chili while waiting for it to cook. At the end, add the amount of ojite you prefer and salt to taste with a little water.
Flavia Esmirna Vázquez Rivera.
Instagram: flaviaesmirnavazquez
7841087742f@gmail.com
Papantla Regional Unit—General Directorate of Popular, Indigenous and Urban Cultures
