Mexican Farmers Rediscover an Ancient Superfood Anna Bruce - The Ecologist
go to original October 29, 2014

Mexico's conquistadors outlawed amaranth - a highly nutritious seed farmed by the indigenous peoples for millennia - due to its use in religious rituals. But it's now being hailed as a 'superfood', writes Anna Bruce, and a growing number of Mexican campesinos are once again cultivating the 'noble plant' among their corn, squash and beans.

Amaranth has been described as one of the world's super foods, and is ingrained in Mexican history, rich in culture and nutritional value.

Although amaranth tastes like a grain and has a nutty, almost malty flavour, it is actually a seed. Likened to quinoa, amaranth is high in protein and amino acids. It is being re-introduced as a staple food to Oaxaca, Mexico, to help tackle malnutrition in the area.

The most commonly found use of amaranth seed is when it has been 'popped' - after which it sells for almost four times the price. In this form it's eaten as a cereal, or combined with honey, (sometimes chocolate), to make bars known as alegria (Spanish for happiness).

Recipe for alegria bars

To make the traditional alegria cereal bars you need:

• 6 tablespoons of honey
• 1 tablespoon of butter
• 1 cup of washed and dried amaranth seed
• Up to 1 cup of extras, for example, sunflower seeds, pumpkin seeds, dried fruit, flaked coconut.

1. Pop the amaranth in a skillet over medium heat (like with popcorn).

2. Mix the honey and butter, then boil the mixture over a medium heat stirring constantly with a wooden spoon for 5-8 minutes.

3. When the mixture is completely homogenous, hot and lightly browned, add the amaranth.

4. Add any 'extras' and thoroughly mix everything together.

5. Spread into a tray and leave to cool.

6. Cut into any shapes you like.

Read the rest at The Ecologist

Photo: Jane Dummer

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