Kamansi
2 Popular Kamansi Dishes
- Tinunuang Kamansi
- Nilung-ag nga Liso sa Kamansi
April is Filipino Food Month!
For this month’s Tropical Thursday series, the National Museum of Bohol will feature delectable plant-based Filipino food sources. Let’s start off with the Breadnut (Artocarpus camansi), commonly called Kamansi.
The kamansi belongs to the genus Artocarpus, which comes from the Greek word Arto which means bread, and karpos, meaning fruit, from the mulberry family, Moraceae. It is a branched tree that grows from 10 to 15 m high with large greenish ovate to oblong-shaped leaves. It bears spiny ovoid-shaped fruits with large light brown seeds and pulps.
To avoid confusion, this species is different from the seedless breadfruit (Artocarpus altilis) locally called Kolo.
This tree species is utilized in a myriad of ways with its unique flavor, high fiber content, a high percentage of complex carbohydrates, and its current use in ethnic cuisine and in traditional medicine. The trunk and branches are used to make furniture and boats or banca, and also as fast-burning firewood. The dried male flowers act as an insect repellent when burned. The decoction of its bark and leaves has medicinal properties and is used as an alternative medicine for malaria, diabetes, dysentery, rheumatism, and as an antioxidant.
The fruit, with high dietary fiber, is considered a staple food in rural communities. It is cooked as ginataan or tinunoan (with coconut milk) mixed with bago leaves and spices. It can also be cooked sweetened, mixed with tuno (coconut milk) and brown sugar. Others may fry or roast it and dip it in latik. The seeds can also be boiled and roasted. The pulp and seeds have high nutritional value, with protein, amino acids, and other minerals that the healthy body needs.
Not only is the breadnut highly versatile and can be consumed at all stages, but it is also environmentally friendly when cultivated and a true superfood that helps boost our immune system.
You may want to read:
- Mabolo
Bigwas
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