Cunca

The pits of the fruits are known as Cunca. They are often cooked using the Xumnac method, and cracked open. The pits are very high protein and high oil. Often, Cunca is crushed or cut up really small and added into soups, a topping for Naci, or on other dishes. The pits always split in half or are cut up, but are relatively small and are eaten as a snack or as a topping chopped up. The seeds do not make up most of the energy from the fruits, but are important.

The pits of Tumat Tla'o are known as Cunca. These are usually mid-small in size, and are roasted via Xumnac and chopped up. It can also be ground into a powder. Chopped up Tumat Tla'o is added on top of solid dishes, like Naci or Kalacit. Powders are often mixed into dishes like soups and even sauces. It provides a thickening effect. When added to oils, of any kind but particularly Isa Ciknok, it can form a thick sauce ranging from buttery to oily in texture and added to salads, dark greens and as a spread on Kalacit and other dishes. This sauce is known as Isa Cunca. Often eaten alone as a snack too.

To create Isa Cunca, add 3/4 part Cunca powder and 1/4 part oil to 1/2 part Cunca and 1/2 part oil. Pour into a mixing device, known as a Masum, and mix/grind thoroughly into a smooth, thick sauce/spread. Very common.