I'd like regular ancestral cooking emails!
Three-day fermented, home-nixtamalised corn served warm with a generous lump of 100% cacao melted in, topped with my favourite nut – Brazils.
There are several main varieties of cacao bean, and each has different properties, both in taste and in nutrient profile. A lot of the beans I’ve been able to access as a small-quantity purchaser have been a variety called `Criollo´. I noticed that the chocolate I made from these beans affected my sleep and it mystified me for a while as previously eating the same quantity of Lindt wouldn’t.
Turns out Criollo beans can have up to four times more caffeine than other varieties.
That sent me on a hunt for ethical non-Criollo beans I could buy in small quantities. The variety in the delicious breakfast you see are called Nacional Arriba, and grow only in Ecuador.
And they taste divine :-)