Amazonian fermented cacao pulp drink

The original use of cacao: a tart, refreshing fermented drink from the sweet white fruit pulp surrounding the beans

Origin: Upper Amazon Basin, South America

From the journey of Cocoa.

Long before anyone thought to roast and grind the beans, Amazonian peoples prized the cacao pod for its sweet-tart white pulp. Archaeological evidence from Ecuador suggests cacao pulp was being fermented into a frothy, mildly alcoholic drink as far back as 3500 BCE: making it one of humanity's oldest fermented beverages. The beans were scooped out along with the pulp, and the whole mass was left to ferment naturally in clay vessels or large leaves. This drink bears little resemblance to chocolate as we know it; it tastes more like a tropical fruit wine, bright and aromatic, with an underlying bitterness from any cacao compounds leached from the beans. Indigenous Amazonian communities in Ecuador, Peru, and Colombia still prepare versions of this drink today during cacao harvests.

Ingredients

base

  • 4 cups fresh cacao pulp (scooped from ripe pods, with or without beans)
  • 2 cups filtered water
  • 1 tbsp raw honey or piloncillo (optional, for sweetness)

seasoning

  • 1 pinch ground dried chilli (optional, for traditional warmth)

Method

  1. Break open ripe cacao pods and scoop out the pulp along with the beans into a large clean ceramic or glass vessel.
  2. Add the water and honey if using. Stir briefly to combine.
  3. Cover loosely with a clean cloth or banana leaf and leave at room temperature (ideally 25–30°C / 77–86°F) for 2–3 days. Stir once daily.
  4. Strain through a fine sieve or cheesecloth, pressing the pulp to extract all liquid. Discard solids (or save the partially fermented cacao beans for a follow-on recipe).
  5. Serve chilled or over ice. Stir in a pinch of dried chilli powder for a gentle heat if desired.

Notes

Fresh cacao pods can be sourced from specialty tropical fruit importers or online suppliers. If fermenting longer than 3 days the alcohol content will increase significantly. The drink is best consumed within 48 hours of straining.

The Gastrographer

The Gastrographer

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