Wild food becomes a successful coping strategy to overcome food and nutrient insecurity as well as to fight the soaring prices of store-bought food. Sri Lanka provides a bountiful supply of wild foods which are nutrient-dense and are medicinally important. Due to people’s lack of knowledge of the edibility of wild foods, many foods remain underexploited. However, such plants are widely used in Sri Lankan ethnomedicine.
Diya Thippili is an invasive plant growing in shady, damp places and has food and medicinal values. Known by several names in English such as crab claw herb, rat ear, shiny bush and pepper elder, Peperomia pellucid is often mistaken for a weed due to its invasive nature and is uprooted. A very few people are aware of the food as well as the medicinal value of this fast-spreading plant.
The plant has shiny, heart-shaped fleshy foliage. Seeds are contained in slightly long spikes. The entire plant, other than the root is succulent. Crab claw herb is naturally propagated through seeds and grows up to the size of about 20 inches.
The plant has other uses such as cleaning blackboards. In some countries, Peperomia pellucid is grown as an ornamental plant. Many prefer incorporating crab claw herb into salads. Hence, this is also known as Salad Pepperomia. Sri Lankans commonly consume Diya Thippili in the form of Sambolaya (salad) and by combining with red lentils (Dhal) to prepare a curry.
Due to its invasive nature, the plant is found in abundance and can be popularised to assure food and nutrient security. The plant grows without human intervention and is free from toxic agrochemicals.
Medicinal properties
As per ethnomedical practitioner Dr. Palitha Sri Geegana Arachige, crab claw herb is helpful in keeping the gastrointestinal tract in good health. “Diya Thippili which is also known in Sinhala as Diya Bulath and Wathura Gas helps increase appetite. Due to the high amount of fibre present in the plant, it helps prevent constipation and eases the passing of faeces.
This also helps proper absorption of the nutrients in the diet,” he said.
Dr. Geegana Arachige said that crab claw herb has an analgesic effect and helps reduce joint pain. “It enhances communication in the nervous system. This herb also helps reduce bad cholesterol in the blood. The leaves are heart-shaped. Hence, Diya Thippiliis good for the heart. This herb also assures liver health.”
Crab claw herb is a home remedy for burns and in many countries, the extract of the plant is given for epilepsy as a home remedy. “Diya Thippili herb porridge (Kola Kenda) can cure gastric ulcers. Diya Thippili Sambolaya is a good food to be given for those with fever, cough, and cold. It is also given to those with breathing difficulties. Diya Thippili has the similar properties of Aspirin. This plant is known as a natural Thrombolytic due to its ability to dissolve blood clots”, the doctor said.
Culinary uses
Diya Thippili curry
Ingredients
Diya Thippili 250g
Spring onions - 4
Scotch bonnet - 1
Garcinia - 1
Cinnamon- a small piece
Garlic - 2 cloves
Curry leaves
Chilli powder - 1 teaspoon
Curry powder - 1 tablespoon
Turmeric powder - ¼ teaspoon
First extract coconut milk
Second extract coconut milk
Salt
Method
Remove the roots from the plant. Wash well without crushing the leaves. Since the stem and the leaves are edible, break them into medium-sized pieces using fingers. (They are easily breakable)
In a clay pan, add and combine all the ingredients mentioned above except crab claw herb and first extract coconut milk.
Cook the curry for about 15 minutes until it reduces and then add crab claw herb and first extract coconut milk. Cook for another five to seven minutes.
Diya Thippili with Dhal curry
Half cook the Dhal curry. Then add chopped Diya Thippili. Leve the pan on the heat until both Dhal and Diya Thippili are cooked. This is one of the popular ways of consuming Diya Thippili in Sri Lanka. Although this dish is not found in urban areas, it is popular among the village people.
Sautéed Diya Thippili
Diya Thippili 250g
Medium sized onion - 1
Scotch bonnets - 2
Medium sized tomato - 1
Ginger-garlic paste - 1 teaspoon
Cinnamon - a small piece
Curry leaves
Pandan leaf - a small piece
Chilli flakes - 2 teaspoons
Coconut oil
Salt
Preparation
Remove roots and wash Diya Thippili. Break them into medium sized pieces using fingers.
Heat a pan in medium heat and add oil. When oil is heated, add cinnamon, curry leaves, pandan leaf, ginger-garlic paste, chopped onion, tomato and scotch bonnets and sauté till onions begin to appear translucent. Then add salt, Diya Thippili and chilli flakes. Sauté for another five minutes until the herbs wither in hot oil.
Diya Thippili Salad (Sambolaya)
Diya Thippili Sambolaya is a popular way of incorporating this herb into meals. Wash and finely chop the herb. Chop spring onions, tomato and scotch bonnets. Mix the chopped ingredients with scraped coconut, salt and a bit of pepper powder (if preferred) Add a few drops of lime juice and combine all the ingredients.
Diya Thippili herb porridge (Kola Kenda)
Wash Diya Thippili and pound. Squeeze with hand and obtain the juice.
In a clay pot, add rice, crushed garlic and ginger along with chopped spring onions and salt. Add second extract coconut milk and boil until the rice is cooked. When the rice is cooked add Diya Thippili herb extract and first extract coconut milk. Boil for about five minutes and remove from heat. Add a few drops of lime juice if preferred. Consume warm with a piece of Kithul jaggery.