Moraikobai resident shares the secrets of Amerindian cuisine, including the famed Tacuma worm.

THE Amerindian village, along with its music, culture, crafts, and cuisine, returned once again to the Sophia Exhibition Centre. Among the many vendors, patrons, and curious tourists was Fizil Jacobs, presenting one of the most intriguing dishes around: the famed Tacuma worm. This unusual dish is just one part of what Fizil describes as a very rich and vibrant culture. Speaking to Pepperpot Magazine at the Amerindian village, he discussed Indigenous cuisine, the thrill of trying new things, and why preserving culture is more important than ever in a changing world.

Fizil’s love for his culture was bred from his family and community. Born and raised in Moraikobai, Fizil says that although beautiful and culturally vibrant, growing up in the community had its challenges. Stating that today there is more than one way to commute to and from the village, Fizil explained that this was not always the case: “Growing up there was kind of tough. It was a challenging place to show progress and to get more opportunities. It’s a very remote village, so the journey there wasn’t easy. You could go into Moraikobai by road or river, but back then, it was difficult.”

Despite the challenge of transportation, Fizil says his early years in the village were like any other, days filled with family, friends, and adventure. He described a Moraikobai without internet access, yet overflowing with family bonds and regular community gatherings. “A regular day as a child was normal, just playing. We didn’t have internet access, phones, or anything like that. We had one landline in the village, and everybody used to go and call. Sometimes people would put on the radio and overhear your conversation. It was just how things were, everyone knew each other’s business and so on.”

The Moraikobai of today is very different, according to Fizil. Painting a picture of his community now, he shared that Moraikobai has seen a whole host of development. With additions and changes across all sectors, Moraikobai has even ventured into the tourism sector, balancing its natural, untouched beauty with necessary services and modern amenities. “Moraikobai has changed a lot since I was a child. The village is more beautiful now. We even have a tourist place, an ecolodge, which people couldn’t access before. Roads are better now, and we have cruisers and big trucks to help get around. It’s a lot easier than it used to be,” Fizil stated.

The community of Moraikobai continues to hold on to its traditions, however. Amid the rapid development, Fizil says traditional Indigenous culture is still alive and vibrant, and no time is it better felt than in September. “Heritage Month is in September, and you can feel the vibe in the village. We have a special day set by the village council to celebrate our heritage. It’s an important time for us, and we always invite visitors to come and experience the village,” he said.

A significant part of the community’s celebrations is the harvesting, preparation, and eating of the Tacuma worm. Recounting when he first tried the dish at the age of five, Fizil said, “My first time eating it was when I was about five years old. At first, I was scared, but I made up my mind to try it because my big brother and my father were eating it. We went into the background together to get some, and I watched them. Eventually, I joined in. That was my first experience with it.”

The Tacuma worm comes from the Ite palm, an essential plant in Amerindian culture. Moraikobai is surrounded by savannah, with hundreds of Ite palms within walking distance of the community. As Fizil explains, “The worm comes from the Ite palm tree. Everything from that tree is useful. The leaves can be used to make roofing, similar to zinc sheets, or woven into baskets. The tree also gives a sweet, heavy juice that is something like cane juice. Just one cup is enough to keep you full until the next meal.”

Describing the harvesting process, Fizil explained that the worms are not simply collected; they are managed and monitored during their growth before being carefully removed from the Ite palm after a month to six weeks. “To harvest, we bore a hole in the tree and collect the juice. Over time, about a month to six weeks, the worms form inside. When it’s ready, we go back with an axe and knock on the tree. If the sound is hollow, like a barrel, then you know the worms are inside. Sometimes you can even hear them eating when you put your ear to the tree. That’s how you know they are ready to harvest,” he shared.

For many, the idea of eating the Tacuma worm seems daunting. But Fizil reassures that it is a unique experience every curious person should have. “Many coastlanders are curious about the Tacuma worm, but they are often afraid to try it. I tell them it is something worth experiencing.” He further added, “For us Amerindians, it is a normal part of life. We also believe it has health benefits. We don’t get sick easily because of the natural foods and medicines we use from the forest. The Tacuma worm, for example, is said to be good for asthma, though many people don’t realise that.”

For Fizil, preserving these practices is more than a tradition; it is a way of life. “Keeping these traditions alive is very important. With everything happening in the world—climate change, conflicts, diseases—people need to hold on to the knowledge in their culture. Our traditions and practices help us survive and stay healthy. By keeping them, we help ourselves and can even help others,” he said.

Fizil, like so many Guyanese, is a champion of culture, urging all Guyanese to preserve and celebrate their roots. And if you are feeling adventurous this September, you can reach out to Fizil via phone on +592 642 8649.