Mangrove, Avicennia Combro

Written by on June 17, 2012 in Bali Food with 0 Comments



Avicennia Combro

http://mangroveactionproject.org/

Avicennia Combro
This is a traditional snack the size and shape of a springroll.
Ingredients
- 300 grams prepared Avicennia fruit
- 1 spring onion/green onion
- 250 grams Oncom (fermented cake made from soybean sediment)
- 2 mild chilli peppers
- 3 small spciy chillis
- 3 cloves of shallots
- 100 grams wheat flour
- 2 tablespoons butter or margarine
- 1 bunch celery leaves or 1 cup finely chopped celery stalks
- 250 grams chopped shrimp
- sugar and salt to taste
Preparation
Peel and clean the Avicennia fruit, boil and mix with ash. Wash again until clean. Soak
for two days in fresh water, changing when neccessary. Slice the fruit in thin pieces
and steam. Then pound the fruit and mix with all other ingredients in a blender. Form
long pieces of the mixture the size of a small eggroll. Deep fry and serve.

Avicennia-rumphiana

This tree is identified by its furry fruit and furry leaves (underside). The fur on the leaves conserve water by trapping a layer of insulating air and thus reduce water loss through evaporation.

Uses as food: The seeds are boiled and eaten, in some places, they are sold in markets as vegetables. The fragrant flowers produce nectar and are pollinated by insects. Avicennia produces some of the best honey.

Other uses: This fast growing mangrove tree is among the few used in replanting mangroves to protect coastlines (the others are Sonneratia and Rhizophora). It is rarely used to make charcoal and is used as firewood only to smoke fish or rubber.
Roots: pencil-like pneumatophores emerge above ground from long shallow underground roots.
Leaves: Satiny green above, underneath densely furred, yellowish brown.
Flowers: Small, yellow, several together, forming a cross-shaped inflorescence.
Fruits: Woolly flat capsule containing one seed, green to yellowish brown.

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