Mangrove, Ketimus Api-Api, Avicennia

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



Ketimus Api-Api, Avicennia

http://mangroveactionproject.org/

Ketimus Api-Api
Ketimus is a Javanese cake traditionally made of corn or cassava with coconut
and palm sugar. In this recipe the Avicennia fruits are used as the starch substitute
for corn or cassava.
Ingredients
- 200 grams of prepared and blended Avicennia fruit
- 100 grams of tapioca
- 1/2 cup of palm sugar
- grated coconut meat from 1/4 coconut
Preparation
Mix all of the ingredients in a large bowl. Wrap in banana leaves in a pyramid
shape. Steam until cooked. Open the leaves and add extra grated coconut.



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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