In April 2024, the FLAAR Mesoamerica expedition team went to the beautiful mountains of Senahú to visit the Chipemech community. 20 km away from the center of Senahú, they met some of the relatives of our photography assistant and expert in local ethnobotany topics, Senaida Ba. The purpose of this visit was documenting the preparation of the artisanal cacao drink.
Mamey sapote fruits hanging from a mamey sapote tree (Pouteria sapota). Photo by Senaida Ba. Senahú, March 21, 2020.
So, a cacao substitute made from mamey sapote seeds. How do the q’eqchi’ community of Senahú do it? When cacao (Theobroma cacao) is not in season, Mother Earth offers alternatives to make delicious cacao drinks. Through the documentation process of the FLAAR team in this expedition, the preparation to turn mamey sapote seeds into a cacao drink substitute could be summarized as follows:
1. The mamey sapote fruits (Pouteria sapota) are harvested and the seeds are extracted. Since the seeds are covered by a very hard peel, this peel is cracked open using a grinding stone.
Senaida´s sister removing the hard peel of mamey sapote seeds. Photo by Brandon Hidalgo. Senahú, Chipemech community; April 17, 2024.
2. The naked mamey sapote seeds without the hard peel are very soft. Once they are removed from the peel, they are cut into smaller pieces and placed in a clay pot with water to simmer for 3 days.
Cooking of the mamey sapote seeds. Photo by Senaida Ba. Senahú, Chipemech community; April 17, 2024.
3. The seeds are removed from the water and left on a drainer for a few minutes so that they begin to dry. They are then toasted on a clay comal griddle.
Roasting the mamey sapote seeds. Photo by Victor Mendoza. Senahú, Chipemech community; April 19, 2024.
4. Once the seeds have been toasted, one proceeds to grind them with the help of a grinding stone.
The mamey sapote seeds are turned into a dough. Photo by Maria Alejandra Gutierrez. Senahú, Chipemech community; April 19, 2024.
5. While the seeds are being grinded a brown dough will begin to form. This dough is transferred to a bowl and kneaded. Water is then added to make the mixture more watery. This mixture is then used to prepare the cacao drink substitute. To do so, a handful of this mixture is added to 1 liter of water and it is sweetened adding sugar to taste.
Drink of mamey sapote seeds served in the local traditional clay tableware. Photo by Victor Mendoza. Senahú, Chipemech community; April 19, 2024.
Group photo of relatives of Senaida and the FLAAR expedition team that documented the cacao drink substitute made of mamey sapote seeds. Photo by Maria Alejandra Gutierrez. Senahú, Chipemech community; April 19, 2024.
Written by Ing. Victor Mendoza
Edited by Sergio Jerez
Expedition team: photographer Maria Alejandra Gutierrez, Drone pilot Brandon Hidalgo, photography assistant Senaida Ba and Julia, and researcher Victor Mendoza.