Dear Cecil,
First of all, I thank you for the kind words in appreciation of my writing.
Here are the answers to your questions:
1) I don’t know of any medical danger involved in drinking water immediately after eating zamllam. In fact, I always drank water after eating zabllam and still do, because one feels thirsty, especially if you eat too much zamllam. I remember though whenever I eat zamllam and drink water, I feel completely full. Parents mostly would not allow children to eat anything before food not even water because then we wouldn’t eat well. May be this is why they frightened children with medical consequences.
2) I know of two types of zambllam: 1) Regular with large, oblong fruits, dark-purple or bluish, with pink, sweet pulp and small seeds; 2) “Sunnerim zambllam” also known as “beddsam” which are small and round in shape. “Redo zambllam” are nothing but deformed zambllam from abnormal individual trees though sometimes they also grow on a good “zamboll.”
3) Forget what happened when you were 12 years old. Now that you have all the information at hand, I am confident you will you succeed.
Moi-mogan, Domnic Fernandes Anjuna/Dhahran, KSA
Domnic wrote: "Zambllam" is yet another Goan fruit delicacy which is abundantly available in every village.
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Dear Domnic,
Like all your previous nostalgia postings, your recent article on Zambllam etc was not only informative but also a pleasure to read. A few questions:
1) As a child I remember being told not to drink water immediately after eating Zambllam. Is there any medical danger involved?
2) Are there varieties of Zambllam as we have in mangos, jackfruits etc. I remember we referred to a particular tree as giving sunim(dog) Zambllam because the fruits were very small. And another tree that gave large but deformed fruit was said to be a redo (buffalo) Zambllam tree. Are these sub-varieties or just abnormal individual trees?
3) When I was about 12 years old I partnered up with my friend Thomas D'Souza and attempted to make Zambllam wine. Since we didn't have a clue about the procedure we asked around and took everybody's advise and suggestions. If someone told us to add more yeast we did so. If someone told us to add more sugar we did so. After weeks of fermentation and anticipatory testing we realized we had screwed it all up. We just left the whole mess in it's earthen (bhuyanv) unattended for something like six months. One day when we needed the container for something else we opened it to discover we had a unique dark vinegar with a light alcohol content which was fantastic for cooking and flavouring.
Cheers!
Cecil
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