Cupá

Cissus gongylodes

vegetable

A vine grown by the Kayapó, Xerente and Timbira: fleshy stems cooked or roasted.

Origin

Southern and eastern Amazonia (Brazil)

Season (United States)

all year round

Preparation

The fleshy stems are cut into pieces and cooked, boiled or grilled over embers, then peeled; they are eaten cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

The Kayapó grow several varieties, told apart by their color.