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POETS... PASSIONATE
So Much More
WORDS THAT FEED THE So M uch More
SOUL
On Our P
te...
la
On Our Plate...
t has been said that what separates humans in stone: doucana or potato dumplings
from the animal kingdom is our relationship with saltfish, mackerel, red herring and the
Iwith food. Animals eat out of instinct. We, ubiquitous chop-up. Some ground provisions
on the other hand, use food not just to satisfy our would also be in order.
nutritional needs, but as a way of honouring our
heritage and perpetuating our cultural identity Christmas is ham and turkey. It is considered
– whether through a ball of fungie, a plate of sacrilege to have beef, or chicken, or even fish
season rice, or a bowl of pepperpot. on this most vaunted of days.
When an Antiguan references a ‘Sunday Because we attach so much importance to
Morning Breakfast,’ we understand that on food, it is a big part of our memories. Most of
the table will be saltfish or salt mackerel, chop- us can remember our mothers or grandmothers
up, perhaps a boiled egg or two, fried plantain, slaving over a hot stove to provide the dishes
and some cucumber, lettuce and tomato, or we laud and which bring back the fondest
avocado ‘pear’ in season. And bread, of course. memories.
A ‘Good Friday’ lunch is even more etched Nationals who have spent decades abroad
return year after year and head to the baker
shops to sample their favourite bun-butter-
and-cheese (one word) or bread with chicken
sausage. The Nook and McKinnons, Dagon,
Brownie, and Silver Streak were – and some still
are – national institutions.
The aircraft connecting the Diaspora to their
places of adoption, on any given day, are
loaded with such staples, along with concealed
bunches of fever grass, nunu balsam, or sorrel –
in addition to Vicks Vapour Rub and Shi Ling Oil.
It is no coincidence that all major social events
– birthdays and weddings, christenings and
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