Kamias (Averrhoa bilimbi) is a small tree growing 5 to 12 meters high. In Malaysia it is called “belimbing asam”, in Indonesia, it is “belimbing besu”, in Thailand it is “taling pling”, we also have in French they called it “carambolier” and here in the Philippines we generally called it “Kamias”.
If you want to reduce the acidity of Kamias you may pricked and soaked in water overnight, after that it is boiled with sugar to make jam or ice jelly. If you want the half ripe fruits salted set it out in the sun and can be kept for 3 months especially when the rainy season happen no need to buy tamarind for your food you can use this as a substitute.
I myself use this Kamias in some of my dishes especially with fish. If l remembered it right last two weeks I cook “Kaswela”. The main ingredients of this dish are fish, cabbage, kamias, garlic, onions, tomatoes, fish sauce, green chili, 3 cups of water and 2 tbsp. oil.
In a pan just add the 2 tbp. of cooking oil, sautee the garlic, onion, tomatoes then add the Kamias just mixed all of them until the Kamias is already soft then add 3 cups of water, let it boiled and add the fish, cabbage and fish salt to taste and green chili and simmer it again and that’s it.
Aside from the fact we can use it in our dishes it has food value that we can get like Protein, Fiber, Calcium, Phosphorus, Iron, Carotene, Thiamine, Riboflavin, Niacin and Ascorbic Acid. I am really amazed and surprised with all the benefits that we can get from Kamias very good in our health. How lucky I am no need for me to buy because we have here at home Kamias tree.
article is written by me
photo is taken by me here in my home
credits information to google.com
