CAPOMO – The New Mojo
Ancient Mayan Superfood from the Rainforest
It has also been called the Anti-Coffee: while it looks and somewhat tastes like coffee, capomo is a caffeine-free super drink that replenishes and relaxes the body – so it has the opposite effect of coffee. While coffee gives only the illusion of energy (for a few minutes) and leaves you and your adrenals depleted (what you experience in the crash little time after), capomo nourishes, grounds and provides sustained energy. High in minerals, anti-oxidants and amino acids, it supplies your body with the nutrients that it desperately craves. Capomo is even incorporated in addiction recovery treatment, because it increases the production of serotonin in the body, the happiness molecule. It is also used for detoxification as well as increasing nutrients and milk flow for breast feeding women.
Wild harvested and slow processed
Capomo is so precious to me, after having seen the tropical forests where it comes from, met the people that harvest it, and witnessed the time consuming process of creating it. Capomo is called the 'Maya Nut', while it is actually the seed of the tall tree brosimum alicastrum native to Latin America and the Carribean. The seed is wrapped in a green fruit that is a delicious meal for the birds. When the seed has fallen to the forest floor and the green fruit has come off, you can see the unimposing brown shell that protects the precious seed. After collection of the seeds, the harvest gets spread out on a tray and dried by the sun. Removing the shell is a more challenging step and I’ve witnessed different techniques like walking on it or putting the capomos in a bag and hitting it on the ground. The freed seeds will be put in a stone oven to get roasted by the fire. After having been cooled down they are run through a grinder. Then the capomo grounds get roasted again in a big pan over an open fire till they are nice and dark to perfection.
Delicious and versatile
Capomo has been a staple food for the Mayans. The seeds can be boiled and eaten in form of a salad, stir-fry, soup, ground and fried as tortillas or baked as cookies. The seeds can also be ground finer and only slightly roasted what is then called capomo flour. This fiber rich, protein rich, gluten free flour is a delicious ingredient for baking all kinds of delicacies from capomo brownies to cakes. I love in particular the combination of capomo with cacao, maca and cinnamon.
Forgotten food threatened by deforestation and replaced by cash crops
Even 2 generations ago the indigenous people used capomo as they are using corn today. The family that is making our extra dark roast of capomo, told us that their parents used to make capomo tortillas and cookies. It was normal to make use of this perfect food that nature provided for the people in the surrounding forests. Today, it has been almost forgotten by the grandchildren. The forests are less and less valued and the market is dominated by the demand for corn, wheat, soy and coffee. Educating about the value of capomo as delicious and nutrient dense food as well as its value for the ecosystem that it is growing in, could make a difference in preserving the forests.
Not just a coffee replacement but a real food
I highly recommend you give this special superfood a try. I am not even a coffee fan, but I just LOVE capomo. It is so relaxing, grounding and comforting for me. I’m craving the dark, earthy, soft taste and there’s no day that I’m without it :-) I love the story and the tradition behind it, I love that it is an ancient food and I love how it makes me feel. I am envisioning a capomo culture where people relax over a cup of capomo, take time to connect, share stories, fuse traditions and create new ones. This running and rushing, pushing oneself to achieve more, stressing and fearing, never good enough – is not true to our real nature and for sure not healthy. Culture is connected to food and food brings people together. I tell ya – capomo is the new mojo!