A Quick Introduction To Husa Canapa De Curand
The word “Husa Canapea” is probably unknown to many of you. In fact, I bet you didn’t know that it was a type of palm tree. So, what is Husa Canapea anyway? It’s an actual type of stoc, or tropical hard wood, that grows in drier tropical regions throughout the world. Some species are known as the Sibley cinera and the Atlas Cedar.
To give its botanical name, the husa canapea is also known as the Sibley cinera. It’s rare species of palm tree that grows in high elevation rainforests in several countries in South America, including Argentina, Bolivia, Brazil, the Colombian Andes, Chile, the Dominican Republic, the Peru/Chile borders, and the Guianaro province of Brazil. In the early years of its cultivation, husa canapea the house was used as a source of timber for scaffolding in high elevations of buildings. The wood would rot naturally and then could be utilized for other applications. It’s now exported to countries like Thailand and Vietnam.
The husa canapea is a member of the cedar family. One of the most striking characteristics is the large flowers that grow in clusters – sometimes in the hundreds – on the branches. Flowers are of two types: a terminal flower that bloom for only one day; and a secondary flower that flowers several times during the year and then withers and dies. Each flower, if it blooms more than one day, is referred to as a “corm” and it is the job of the manager to lift and store them into baskets or pots so they may be used where they will thrive most.
The husk can be used to make a variety of foods. It has a very sharp flavor, somewhat like curry powder. Traditionally served with a meal known as molle, the fotoliu is served as a dessert after the main meal. Although it can be found throughout the Amazon rainforest, it is farmed out to villages that are in close proximity to the river or the sea in order to have a continuous supply of plant food.
Most of the time the husa panacea or is prepared by hand and cooked by hand. There are three varieties of cookery: wet boiling, dry boiling, and simmering. The most traditional method is dry boiling, which is a slow process of slowly heating the clay pot to just below the boiling point. To speed up the process, boiling powder is sprinkled into the pot prior to the cooking.
The stoc, or vessel, used for preparing the Husa Canapea De Curand consists of a round wooden or metal container usually sealed with aluminum foil. There is no specific time frame for cooking, as the pot can be left to cook overnight if needed. The stoc is then used as a serving dish for meals when desired. The most common ingredients used for this preparation are: mateo (fruit that has been soaked and then dried), eggs, sugar, water, corn meal, and stoc.
The final stage in making Husa Canapea De Curand is the addition of fruits to the clay pot. Depending on the recipe, this step may be short or long. Usually the base of the crane has three to four pieces of fruit in it. The rest of the ingredients can be added while the ingredients are still warm. After all the ingredients have been added, the curand is placed into a pot or pan full of water and brought to the boil.
At this point in the process, the husa coltar on Jacquard will be prepared, usually in a frying pan or an iron skillet. The husa coltar on Jacquard is fried until it becomes light brown and the edges begin to caramelize. It is at this point that the authentic dish begins.