Key Parameters
Temperature
20°C
15°C - 25°C
Time
5 days
3 days - 7 days
Equipment
Large containerCheeseclothWeightFermentation vessel
Steps
- 1.
Chonta Tacacho (Peruvian Amazon): Fermentation softens fibrous texture for pounding into dough
- 2.
Maito de Chonta (Ecuadorian Kichwa): Lactic acid acts as natural preservative for leaf-wrapped parcels
- 3.
Pirão de Pupunha (Brazilian Amazon): Fermented pulp thickens fish stews without flour