The Sweetened Mashed Camote

Hmm… These boiled camote has been sitting here for 12 hours now. It is a violet variety but only superficial. I mean, only the part beneath the thin skin is violet. The rest is dirty white. It is not tasty either. Perhaps the reason why it is still here.

boiled violet camote

I never wanted it go to waste. I did something that we usually do in the fast. Make it sweeter by adding sugar and some milk in case available.

I peeled them all. Added some sugar. Mashed camote and mixed thoroughly. It is now sweeter. However, my kids never want it still because what they know that I was eating bland camote. Telling themĀ  sugar was already added was not convincing.

sweet mashed violet camote

Side Note: Camote skin is perfectly edible. Nobody wants it because it makes the flavor awkward. Raw together with skin is edible too. The crunchy texture compensates for the lack of flavor. However, only few eat it raw. I guess they only do it for survival cases as I seen on movies.

While eating …

It closely resemble the looks and texture of ice cream. I think adding enough of any liquid milk ( condense, evaporated or fresh). The freezing will be able to turn it to delicious ice cream. A bit more water, packing in sleek ice bag, then freezing will make ice candy instead. We became too excited and added to much water and ended up with camote juice for sharing with family and peers.

I planned on adding powdered milk. It was not available at the moment. I thought of adding generous amount and make a camote flavored polvoron.

Camote, ube and cassava have similar texture when boiled. Does it mean they can all be processed into haleya. I need to find it out. Good tasting chips could be made out of cassava and camote but I have never tested it using ube.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.

Any Processing Technology for Snake Wine?

First, I would like to ask you a question. What is snake wine to you? A cure all medicine? You want it in hope to cure whatever disease you might have? A collectible to boast with your friends? An aphrodisiac to impress you sex partner? Or an item to make money with?

Snake wine? I don’t think the term is right. I have not tasted it nor make one for myself. I only seen someone making it on television. However, I can tell that it is not a snake wine. It is a strong alcoholic drink infused with poisonous snake specie, commonly a cobra. Just like what they are doing with lambanog. They are adding various flavorings like: whole chewing gum, slice of apple, jackfruit etc… to change the flavor a bit and make it more appealing.

Wine is made by fermenting grapes to get alcohol content average of 14%. It involves action of yeasts to convert sugar to alcohol. Thru time, the definition is extended to other sugary fruits, woods and flowers. There is also provision that if the sugar content is not enough, sugar could be added. Making wine out of meat is not yet covered.

Addition of poisonous snake (and scorpion too) to any alcoholic drink is value adding to the extreme. A plain bitter alcohol suddenly became a cure all medicine and increases man’s virility. Not mentioning its worth as collectible item. Friends and relative coming to your home will surely amazed.

A cure all medicine. Here comes the boring sentence. There is no scientific evidence. I agree but the hell with this so boring line. Every paragraph that should be put on paper for publishing or as a resource should be proven scientifically by scientists, doctors and drug companies. How could there be evidence if no one is willing to study it in the first place!

Maybe it can indeed cure some diseases, maybe not. In can be a placebo effect. Believing you will be okay just because you have taken the wonder medicine. On the good side, stress tend worsen any disorder and even make a well person sick. Getting rid of stress is one factor of wellness.

Cobras are poisonous. If you are bitten, then, your life is in grave danger. However, alcohol has a degrading effect on proteins. Venom is protein and is degraded by alcohol. I guess that is the reason behind why they are fermenting (my term there is aging rather) it for a week to month.

Let us get things clear here. I am not telling you to make or drink it!

Manufacture and trade is forbidden in many countries because of its possible dangers and species near extinction. I don’t know if it is forbidden here but if your going to make one, you can’t get any permit. Applying business and FDA permits will be very troublesome. Law enforcers might sue you in the end.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Accepts coaching and consultancy services. Lecturer of Cocoa Foundation of the Philippines.