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| Baby sloth relaxing at the Jaguar Animal Rescue Center. |
Maybe it was too much time hanging out at Jeffrey's Jamaican Kitchen, savoring grilled red snapper, black bean salad and manioc chips, all washed down with guava juice? Or maybe it was all the tasty samples we were given on the Chocoart tour? We learned about all the steps in an artisanal chocolate making process, from tree (sweet and tangy cacao pod pulp is one of the most delicious fruits I've ever had) to roasted nibs of chocolate, to chocolate sauce sweetened with cane sugar, served with slices of local red bananas...
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| A cacao pod: inside is the white pulp, surrounding black seeds that can be made into chocolate. |
Then again, there were the delicious homemade yucca pudding squares, coconutty, gingery, not too sweet, and slightly gelatinous (I'm a sucker for this texture, think glutinous rice balls with Carribean flavours). There's a woman at the Saturday morning market who sells them, and I think I bought her entire supply. And then ate it all by myself. Too bad nobody else wanted any.
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