Senaida rises at 4:30 a.m. to prepare the children for school. Due to the distance from the community center, the canoe bus departs at 6 a.m.
WAY TO SCHOOL
She states that she had to walk for over an hour to get to school when she was a child due to the lack of transportation options. However, she did not mind this since she went with her schoolmates, played on the neighboring trail, and observed the tamarin, squirrel monkeys, and colorful butterflies, of which her favorite was the electric blue morpho.
SANI WARMI
Senaida has been a Sani Warmi Women’s Association member since its inception. She notes that all members are delighted to be involved in this initiative, which enables them to support children in their academic pursuits and spend time with them in the afternoon to monitor their homework. «It is a gratifying endeavor that enables us to generate income, strengthen the household economy, and remain with our families. We only have to go home in the morning one week a month.» The time we spend at home is dedicated to making crafts to sell to the guests of Sani Lodge.
AMAZONIAN TAMAL
Maito is a traditional Amazonian dish comprising a tamale filled with fish, chicken, meat, or palm heart with wild cocoa for vegetarians. The leaf in which it is wrapped is called rumipanga (stone leaf), which is renowned for its resilience and ability to withstand high temperatures without burning. It is also a versatile ingredient that uniquely flavors various dishes.
SUSTAINABILITY
All crops produced within the community are organic, reflecting the local people’s commitment to soil rotation and natural fertilization. The presence of Sani Warmi and Sani Lodge enables more families in the community to benefit from selling their agricultural surplus to the two enterprises at a fair price.
The success of sustainable community tourism is evident in the conservation, equality, employment, health, and education opportunities provided to the community members.
WORK IN PERSON
The day’s activities begin with harvesting yuca, green plantain, wild cacao, and palm hearts, which are integral components of the customary lunch provided to our guests. The tilapia or cachama fish is collected from the pools while the grubs have already been collected.
Upon arrival at the interpretation center, we wash and peel all the ingredients served that day, ensuring they are ready to be shared with guests.
TRADITIONAL CUISINE
Our traditional Amazonian Kichwa cuisine comprises two types of beverage, chicha and guayusa, as well as grilled foods such as maitos, green plantain, yuca, wild cacao, chili, and grubs which are a delicacy of the jungle.
JUNGLE BEER
Chicha is a traditional beverage originating from the Amazonian region. It is prepared by peeling the outer bark of the cassava, cutting it into small pieces, and boiling them until they are soft enough to mash. The resulting dough is mixed with sweet potato to accelerate the fermentation process. Senaida notes that her parents continue to adhere to the tradition of chewing the yucca, citing its beneficial effect on fermentation. The alcohol content of the chicha increases over time, which can reach an alcohol level of 8% within a week.
RED BULL FROM THE JUNGLE
Amazon people have guayusa plants in their chakras ( gardens ). The leaves are dried to later be used as tea, and the tea’s theobromine-caffeine content makes it an energy drink known as Jungle Red Bull.
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