… well, in the foodie world, that is.
Euphoria Snax
It’s where bold flavours battle for attention, trends swing through the scene like wild creatures, and only the most inventive dishes survive. Diners today expect adventure on the plate, and chefs are rising to meet the challenge with creativity that roars.
BUT - one wrong step and you’ve been out-trended by a mushroom latte or a seaweed tartare.
My fascination with all things jungle-ly goes way back to my earliest memories of listening to Grandma Snaks reading The Jungle Book to all of us little Snaks.
She would give bear and tiger and snake and elephant and monkey characters all the (sort of) appropriate accents as she read to us, then reward us for our mesmerisation with her ‘Jungle Cookies’.
My particular favourite was King Louie, and I think he was definitely the most delicious!
BUT - one wrong step and you’ve been out-trended by a mushroom latte or a seaweed tartare.
My fascination with all things jungle-ly goes way back to my earliest memories of listening to Grandma Snaks reading The Jungle Book to all of us little Snaks.
She would give bear and tiger and snake and elephant and monkey characters all the (sort of) appropriate accents as she read to us, then reward us for our mesmerisation with her ‘Jungle Cookies’.
My particular favourite was King Louie, and I think he was definitely the most delicious!
Then, rather sadly, we grow up and no longer is it funny to play ‘jungles’ with teeth bared green from the cookie icing or pretend to be singing and dancing animals.
What did take over as a fascination for me was, firstly, what did the animals eat if they didn’t make their own jungle cookies, and then, as my foodie inclinations grew, what did PEOPLE in the jungle eat and then, HOW did they survive with a lot of vegetation but not what we’d describe as broad cuisine options.
I’ve looked most specifically at Africa for some foodie inspiration. The most common foods in the African jungle (rainforest) regions – particularly the Congo Basin, are starchy staples like cassava, plantains and yams which are usually served with a variety of leafy greens, fish and meats (chicken, goat and sometimes wild game) in stews or sauces.
Rice and Maize, introduced during colonial periods of many tropical areas, have also become common staples, especially in urban areas and specific regions.
Palm oil and palm butter is widely used for cooking and adds distinctive flavour. Chili, onions, garlic and ginger are also commonly used to add flavour and heat to dishes and steaming food in banana or Marantaceae leaves, and grilling are traditional cooking methods.
My next step into jungle gastronomy led me into another fascinating realm – the vast number of modern medicines derived from plants and other resources found in tropical forests.
What did take over as a fascination for me was, firstly, what did the animals eat if they didn’t make their own jungle cookies, and then, as my foodie inclinations grew, what did PEOPLE in the jungle eat and then, HOW did they survive with a lot of vegetation but not what we’d describe as broad cuisine options.
I’ve looked most specifically at Africa for some foodie inspiration. The most common foods in the African jungle (rainforest) regions – particularly the Congo Basin, are starchy staples like cassava, plantains and yams which are usually served with a variety of leafy greens, fish and meats (chicken, goat and sometimes wild game) in stews or sauces.
Rice and Maize, introduced during colonial periods of many tropical areas, have also become common staples, especially in urban areas and specific regions.
Palm oil and palm butter is widely used for cooking and adds distinctive flavour. Chili, onions, garlic and ginger are also commonly used to add flavour and heat to dishes and steaming food in banana or Marantaceae leaves, and grilling are traditional cooking methods.
My next step into jungle gastronomy led me into another fascinating realm – the vast number of modern medicines derived from plants and other resources found in tropical forests.
Many of us have heard of quinine for malaria and vincristine for leukemia. Traditional knowledge from Indigenous peoples is crucial in identifying these medicinal properties, though scientific research is now actively exploring and synthesizing new compounds from jungle sources to develop treatments for a wide range of conditions.
Modern medicines from the jungle include:
Modern medicines from the jungle include:
- Quinine: Found in the bark of the cinchona tree, it was the first treatment for malaria.
- Vincristine and Vinblastine: Derived from the rosy periwinkle plant in Madagascar, these are used to treat certain types of leukemia and Hodgkin's disease.
- Cortisone: The active ingredient in many birth control pills comes from wild yams in Mexico and Guatemala.
- Physostigmine: Used to treat glaucoma.
- Tubocurarine: A muscle relaxant used during surgery.
It’s a jungle out there in the foodie world: a thriving ecosystem of flavours, textures, and ideas competing for the spotlight. From foraged ingredients to fire-driven cooking, chefs are navigating this wild terrain with even more inventive approaches, all in pursuit of dishes that truly stand out, with scientific research adding to discovery and daring creativity.
As usual, there’s not enough space in this publication to share my entire jaunt through the jungle, but I hope I’ve whetted your appetite just enough to encourage your own exploration of this fascinating subject!
To get you started, we’ve published some very special recipes to try for yourself. You can find them HERE.
As usual, there’s not enough space in this publication to share my entire jaunt through the jungle, but I hope I’ve whetted your appetite just enough to encourage your own exploration of this fascinating subject!
To get you started, we’ve published some very special recipes to try for yourself. You can find them HERE.
