Chefs among travellers proving there is demand for produce from Madidi – and helping communities understand commercial potential of their flora and fauna
Deep in Bolivia’s Madidi national park, Kamilla Seidler – the head chef of the Gustu restaurant in La Paz – was looking at a basket of cusí, the fruit of the babassu palm. An oil processed from the seeds is already marketed as a hair and skin product, but Seidler suspected it could have culinary potential, too.
“Bring me three kilos of it and in a month I can tell you all kinds of things you can do with it,” she told Agustina Aponte, who was representing a group of women from Yaguarú, one of 31 campesino and indigenous communities living within Madidi’s 1.89m hectares.
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