Kitchen Life and Food

Life here evolves around the kitchen, where cooking is done only on the traditional wood stove, or fogon.

Food in the reserve is traditional and organic, grown locally or caught (fish) and consists of chicken, pork, fish, rice, beans, banana, plantain and eggs. Yuca (cassava) and potatoes also form part of the diet here.

Fruits are also abundant: Banana, by far the largest “national” product in the region, is harvested all year round. Fresh juices form a daily form a refreshing, healthy and organic addition to every meal. Seasons define the flavors served at every lunch and dinner. Papaya, pineapple, coconut, guanabana (sour sop), mango steam, oranges, lemon, malay apple and lychees are the most common here.

Cacao, the indigenous’ most sacred fruit, is served mostly in the mornings. Coffee is a constant factor here as it is consumed from a very young age, and is always available.