How to use cannondales in Mexico
An Australian couple has spent more than a year developing a new way of eating cannondoles in Mexico.
Their new recipe for cannodas, the only type of drug-resistant starch they have been able to make in their home country, uses a technique that is the subject of a three-part series in the magazine.
The Cannondale Habit article is part of the ABC’s Health series.
More stories from the Northern Territory:The pair’s recipe, which they have named the Cannondakabana, is made from the same ingredients as those found in other South American cannodales, but with a slightly different flavour.
“We use the same kind of beans and the same spices, but it’s different in that we use coconut oil, but we use a lot of sugar and we use spices like cumin, coriander and ginger,” they told the ABC.
“The coconut oil helps it stick to the starch, so the starch doesn’t stick to it, but the coconut oil also gives it a nice golden colour.”
The recipe is based on a recipe that was created by the Netherlands-based family-owned business Cannondalkabana in the Netherlands.
The family-run business makes cannodaches, but has a range of other products, including chocolates, pastries and biscuits.
“I don’t think there is a way of making the same thing in Australia, but in the last 10 years there have been so many developments in the Australian market, we thought we would try our hand at a little bit of a re-imagining,” they said.
“It’s been a long process of developing the product and now we’ve finally had a product we are proud of, we’ve gone back to our roots and made it better.”
For the recipe, they have used a blend of ingredients from around the world, including local indigenous varieties and a range from the US.
“From the moment we got started on this we have been experimenting, trying out new flavours, trying to find new combinations and ways of using the same recipe,” said their chef, Joost van den Broek.
“Cannodas are an indigenous delicacy, and we know that the flavours and textures vary from country to country, so we thought that it was important to use the flavours of Australia.”
The first step was to get to know the local Indigenous people living in the region, including the local dialect.
“If you go into the Indigenous communities in the north, they speak the local language, and the languages that they speak is also very different to the English spoken in Australia,” Mr van den Breek said.
“So we decided to use that as a starting point.”
He also knew there was an opportunity for a “home-grown” version, so he added some extra spice.
“Our first batch of the product came out really nicely,” he said.
The recipe was developed over three years, and they were able to achieve a high-quality product.
“There are some differences between the original recipe and this version, but at the end of the day the ingredients are exactly the same,” Mr Van den Brek said.
While the recipe has been successful in the North-East, it is a different experience in Mexico, where the government is not keen on the cultivation of the herb.
“You cannot make a cannodacon in Mexico,” said Mr van der Brek.
“But you can make a product that’s similar to the one we made in the UK, which is also a very expensive product, but if you take away the requirement for the government to control the production of this product, then we can do that.”
The family-led cannodacas business is one of the few to have survived the drug war, and it has developed a good reputation.
“Every time there’s an outbreak of any kind, we always have a business ready to go, because we’ve had good sales,” Mr da Silva said.
Topics:health,drug-use,drugs-and-substance-abuse,mexicoFirst posted March 11, 2018 18:35:33Contact Antony ThomasMore stories by Antony Thompson