Wild Edibles of Belize Part 2
Hamelia patens
Common Names: Red Head, Firebush.
As I was driving through San Pedro Columbia Village in the Toledo District I could not help but notice the distinctive flame-red colours of this plant growing in abundance by the road-side. Every opportunity is a foraging opportunity and I have no qualms about stopping the car to note the huge amount of foraging material and to pick some edible berries to eat. This tree comes up in the wild in roadsides, abandoned lots and secondary bush. It is a semi-woody shrub which grows to about 3 metres in height, with tubular orange and red flowers. The leaves are elliptical in shape growing to about 15cm, with red veins and a grey-coloured underside. The edible berries mature from green-yellow to red and finally to black. This tree is from the coffee family, Rubiaceae, and the berries have a very interesting flavour, reminiscent of coffee with a tannic quality. The taste of the berry is not sweet as you would assume, but actually has a mildly un-objectionable bitter and medicinal taste. It requires acquired taste, experimentation and a little bit of imagination to tweak the berry into a tasty edible. Rather than being intimidated by the unfamiliarity of the taste, it should be met as a challenge.
I am already familiar with this tree since I have several clumps of it growing on my farm but I did not think it would hurt to discover other locations of this interesting edible as a ‘back-up stash’ so-to speak. The berries are favoured by many birds, so you have to keep an eye on your plant to harvest the berries, otherwise you will swear that your plant never bears fruit. Hummingbirds are attracted to the flowers of the plant. Aside from the edible use, the plant is actually better known for its medicinal value. The flowers, leaves and stems are boiled in water and skin conditions such as wounds, sores, rash and insect bites are bathed in the decoction. Furthermore, the oral consumption of the decoction of the flowers and leaves is supposed to relieve menstrual cramps.
Here are two of my recipes for ‘Red head’ berries; the sauce can be served with chicken or fish, providing a very pleasing refreshing taste and a very interesting black-coloured sauce. It can also be enjoyed in combination with carambola as a chutney; a tasty compliment to any main meal. Enjoy the wild edibles!
Red Head Catsup
Ingredients:-
2 cups red-head berries
½ cup mild vinegar
2/3 cup water
1 cup brown sugar
½ tsp each of clove, ginger and paprika
1 tsp cinnamon
½ tsp salt
Put into a saucepan the berries, vinegar and water. Boil the berries until they are soft (5 minutes). Put through a blender or food processor. Then add the sugar, spices and salt. Simmer for 3 minutes. Serve at room temperature.
Carambola and Red-head Chutney
4 cups carmbola, peeled and pipped, cut into small pieces
¼ cup red-head berries
2 cups vinegar
2 cups sugar
¼ cup finely chopped ginger
Put in a heavy saucepan vinegar and sugar and bring to boiling point. Add the carambola and ginger. Cook on low heat for 2 hours, stirring occasionally to prevent sticking to bottom of can. Add berries in the last 10 minutes of cooking to allow then to retain their shape.