Guatemala’s Maya Kitchen – Chipilin

Now we’re talking about a super plant which we use a lot in our Guatemala’s Maya Kithchen and is colled CHIPILIN

Chipilin with pretty flowers

University studies have found that their stems and cooked fruits cure gonorrhea, while the stems and leaves juice helps disinfect wounds and sores. Infusion has sedative effects.

delicious tamalitos de Chipilin,

Chipilin nutritional values​​:

According to a book called: “Our Huerta School”, where a table on the content of vitamins A and C in vegetables, published by INCAP in 1960.

It mentions that the bush chipilin has more vitamins A and C as the famous spinach.

100 grams chipilin contains 3843 mg of vitamin A and 112 mg of vitamin C.

Chipilin contains more vitamin A and vitamin C than even carrots.

This ancient plant has been investigated for several years to determine their nutritional and medicinal attributes, and it was found that by the nightshade -macuy or quilete-, -tubérculo- chipilin and jicama can be vital to eradicate hunger and malnutrition in the country.

These were preferred in ancient times; however, the Spaniards introduced spinach, lettuce and broccoli. “This made the wild growing native grasses fall into disuse, and in some cases contempt and oblivion,” says the agronomist Aníbal Martínez Muñoz.

As a wonderful plant and a delicious ingredient, in our Lake Atitlan Guatemala Cooking class this plant never fails! If you’re interested to have a wonderful experience don’t hesitate to come, we will receive you with warm welcome!

Guatemala’s Maya Kitchen – Chipilin Recipe

5 cups of cord dough

2 cups of chipilin (leaves)

1 cup of water

1/2 cup of vegetable oil

2 tbs consume

1/2 salt

wrapper you can use, corn husk, corn’s leves or muxan.

Process:

Mix all ingredients except the salt, so you can add it if is necessary, make small balls and then wrap them.  After  with the leaves ramain make like cushion in a big pot, in the pot add 7 cups of water and boil them for 20 minutes and done!

BUEN PROVECHO!