I’m alive…My computer on the otherhand…
Sorry for the lapse! It turns out my hard drive died and it will be at least another two weeks until I’m back blogging regularly.
Cross your fingers for me!!!
Travel With Candace
Discover Guadeloupe…And anywhere else I go.
Dimanche Gras
“Dimanche Gras” or “Fat Sunday” marks the beginning of 4 days of Carnival madness. Since it was the first day of the celebration and the organization is celebrating its 30th anniversary, Akiyo featured a special costume that was top secret until Wednesday of this week. The costume was meant to represent the dress of individuals before the slave trade. The parade was preceded by a large boat, constructed to represent a slave ship. Individuals wore the minimum of clothing, tops and loincloth-like bottoms for women and simply loincloths for the men. We were all covered in in either a black pr red substance. Ruku, a seed mixed with oil, gave the red color while a mixture made from coal made the black. Everyone was amped up and, as usual, there was a lot of chanting and dancing going on amongst the parade or “Mas,” as it its called. I included some video so you get the idea.
Carnaval a Morne-a-L’eau
In the weeks leading up to the actual 4 days of Carnival many cities host Carnival celebrations and parades. Organizers invite Carnival groups from all over the island to participate and give their citizens a treat. The groups march through the city and people line the streets and their balconies to watch. The march usually concludes at a central location, likely the town plaza, where one can find the bulk of spectators, vendors, and general excitement.
I live in Morne-a-L’eau and though my group, Akiyo, was marching I decided to watch the parade and experience my town’s celebration. You don’t get to see much of other groups when you are marching, so for me it was a new experience. Everyone was in a festive mood and it was fun to see my students out of class. They were running around everywhere! It was a great atmosphere and I’m glad I took the time to watch; though I did catch some friendly flak for not marching.
Oil Down
For some unknown reason, I’ve really been craving breadfruit recently. So when Andrea and I passed a market selling them for a seemingly cheap 2 Euros a piece, we picked some up. With a long afternoon of crafting Carnivale costumes ahead, we decided to make a special lunch to fuel our creative energy.
I didn’t really know how to cook breadfruit, but Andrea, being from Trinidad, knows a number of different ways. Apparently you can simply boil it or fry it until tender and season it to taste. You can also make a dish called “Oil Down” (believe me, I asked the origin of the name, she wasn’t sure). Oil Down consists of breadfruit, pigtail, onion, tomato, garlic, thyme, salt, and pepper stewed in coconut milk. Any other salted or smoked meat or fish would work in this dish and spinach is often added. Simple directions follow:
1) In a large pot, add onions, tomatoes, seasonings and any other vegetables you might want to include and sautee the mixture in the oil of your choice until the vegetables are tender.
2) Add breadfruit and allow it to simmer among vegetables until it begins to soften.
3) Add meat or fish and allow to simmer for five-ten minutes
4) Add coconut milk and allow to stew for about 30 minutes until breadfruit and meat/fish is tender.
5) Serve hot and enjoy!
