Chay, makat chay, ch’inch’in
chay, and tsaj (C. aconitifolius), as well as tsaj of the species
C. souzae and C. multilobus, are used as
forage. Twenty-five percent of G1 indicated that they use chay
and makat chay as backyard
poultry feed, while 30% of G2 use all species and varieties to feed cattle and
sheep. Ten percent of G3 entioned the forage potential of ch’inch’in
chay.
Spiritual/ritual use was reported only for chay and makat chay. G1 (4%) and
G3 use them as part of the “jéets’ méek’,”6 or
mayan baptism ritual. During this ritual, a traditional dish known as ts’áamchakbij
chay (also name sancochado de chaya—boil in water) is prepared
with young chay leaves
initially boiled and then served with roasted and ground pumpkin seeds (Cucurbita
argyrosperma, Cucurbitaceae). The consumption of this food during the baptism
represents the strengthening of knowledge and values that will allow the infant
to have a good memory. (María de Jesús Méndez-Aguilar, Patricia Irene
Montañez-Escalante, and Carlos Alonso Maya-Lastra, “Maya
Traditional Knowledge of Cnidoscolus spp. in the Yucatán Peninsula,” Journal
of Ethnobiology44, no.3 [2024]: 312
jéets’ méek’ means
“to straddle” (Barrera 1980), this term indicates with the legs open, one on
each side. The symbolism is to awaken the physical and mental faculties of
children (Terán et al., 1998), this being a Mayan baptism. (Ibid.,316 n. 6)
