Many Guyanese would know about the popular Amerindian dish known as ‘pepper pot’, a dish which is enjoyed by the masses, especially during the Christmas season, but, have you heard of Tuma pot? Tuma Pot, unlike the pepper pot which is most commonly known, is not made with cassareep instead it is soaked in cassava water. Casareep is made after having refined the cassava water. Cassava water is described to be more of a broth. Pepperpot is mainly made by the Arawak community whereas Tuma Pot is made by the Macushi tribe, Wapishiana, and the Patamonas tribes. The Tuma pot, similar to the pepper pot, is also made from various types of meat. The dish is mainly prepared using fish. It is somewhat like fish soup or fish broth. It is traditionally cooked over a fireside in a clay pot.
Where Did The Name Come From?
“Tuma” refers to meat/fish cooked in cassava water. The cassava water is referred to “Kada” or “Kadakura sauce”.
Origins
The Amerindian tribes are known for creatively extracting poisonous juice from the bitter roots of the cassava plant to be consumed. One such use is to make the well-known sauce called ‘Cassareep’, this was discovered by the Arawaks. Other tribes such as Machusi and Patamonas realized that cassava water can also be used to make a sort of meat soup and thus, by adding fish to the cassava water the tuma pot was born. The Tuma Pot originates in the hinterland regions of Guyana.
What Is Inside Tuma Pot?
Tuma pot is made from fish or any wild meat that may be found including labba (A small rodent found in Guyana), wild deer, wild cow, and wild hogs. The hottest pepper that can be found within the community would be added to the pot and of course, you need your cassava water, Kada, which is the important, self-flavoured ingredient in making your Tuma Pot.
Fun Fact: If Cassava water is not properly boiled over a fireside it can cause stomach ache and diarrhea. The poison within the cassava water is close to cyanide and it can be lethal.
How To Extract Cassava Water
Amerindian girl holding a matapee. Photo Source: https://m.facebook.com/gotoguyana/posts/2707968055888597/
To extract the poisonous juice from cassava roots you would use a matapee an ancient tool used by the indigenous tribes for straining. The cassava is grated and then placed into the matapee where the juice is strained. After you extracted the water you need to have it placed into a pot where it begins to form starch after a while. This starch is then used to create a sauce that can be consumed.
How To Serve Tuma Pot
Tuma pot can be served with cassava bread or farine. The Warrau will use the fresh cassava bread referred to as “arasuka”.
Like pepper pot tuma pot can also be stored and kept for days, enhancing the taste of the dish.
How To Make Tuma Pot
Ingredients
- 2 lbs of fish of your choice
- 4 teaspoons of casareep
- Teaspoon of Salt
- About 20 hot peppers
- 2 liters of water
- About 10 blades of shallot
Note: Any type of fish can be used when making tuma pot, however, if you would like a more authentic dish these are the most common types of fish used: peacock bass (lukanani), tambaki, basha, houri, haimara, patwa, yakatu, and butterish.
Three Of The Fishes Used In Tuma Pot
Preparation
Tuma pot with cassava bread. Photo Source: https://m.facebook.com/gotoguyana/photos/fish-tuma-and-cassava-breadyummy-love-indigenous-foodsphoto-shenna-george/2375384969146909/
- Wash and clean the fish.
- Put water on the fire to boil in a pot large enough to cover. (Note: Tuma pot is usually made over a fireside in a clay pot but you can also cook on the stove.)
- Add fish and allow to boil for 2 minutes.
- Add casareep and stir for another 2 minutes.
- Add salt and stir for two minutes. Wash hot peppers and throw them into the pot.
- Chip shallot blades and stir into the mixture.
- Allow the mixture to boil for about 30 minutes on high heat.
- Remove and serve hot with rice, farine, cassava bread, or whatever you choose.
The restaurant named “Tuma Sala” was established in order to serve traditional, Amerindian cuisines to Guyanese and have them experience the rich, culinary flavours of our first people. The word “Tuma Sala” is a Patamona phrase that means “Come, Let us eat!”. The restaurant was first opened in the year 2014.
References:
- https://www.guyanatimesinternational.com/the-tuma-pot/
- https://guyanasouthamerica.gy/food/cooking-in-guyana/indigenous-style-pepperpot-made-with-fish-also-called-tuma-pot/
