|
|
 |
The Aluku
(Boni) of French
Guiana and the Saramaka and Ndjuka of Suriname, The Aluku, the Saramaka, and the Ndjuka speak, respectively Aluku (plus Sranan and French) and Saramaccan and Ndjuck (plus Sranan and Dutch). The French Guianans' ancestors escaped from Dutch Guianese plantations in the early 18th century. A treaty was made jointly with the Dutch and French governments in 1860. The ancestors of the Saramaka escaped form the Dutch in the 17th century. Their treaty was made with the Dutch government in 1762. The Ndjuka escaped in the early 18th century, and their treaty with the Dutch was signed in 1760. We express out gratitude to Fieldworkers Richard and Sally Price, who have accompanied Paramount Chiefs Gaanman Gazon, Ndjuka, and Gaamá Songó, Saramaka, from Suriname, and Gaaman Doosini from French Guiana, as well as Village Cheif Charles Cazal from French Guiana, and tho the skillful Foodways demonstrators from the tropical rainforests of South America, Johannes... Jomena...Alisetie...
makes 6 to 8 servings Peel plantains and, in a heavy bottomed saucepan, add just enough water to cover. Add the sugar and boil for half an hour or until softened. Mash with a mortar ad pestle, potato masher or in a blender or food processor. Grind peanuts into peanut butter in a food processor, blender, or food grinder, or use peanut butter. Combine the plantains with the ground peanuts, and pound in a mortar or stir vigorously with a large wooden spoon until thoroughly mixed. Serve in a calabash or small bowl as a
nutritious snack or lunch dish. Accompany with boiled codfish. Afada is very
portable and is often carried on river or hunting trips.
4 cups corn kernels Place the corn kernels in a single layer on baking sheets and roast at 350oF for about 20 minutes. Grind the roasted kernels into a flour with a mortar and pestle, or in a blender or food processor. Grind the peanuts similarly to the consistency of flour. Combine the corn flour, peanut flour, and
sugar, and serve Azowé as a sweet snack.
2 lbs. unhusked rice The unhusked rice is roasted in a moderate oven for about half an hour. When it is removed and cooled, it is pounded to remove the husks, then winnowed to seperate the grains of rice from the husks. The husked rice is then ground in a mortar
and pestle, making rice flour for use in cooking.
Cassava flour The Cassava flour is smoked and then sifted through a sifter called a "manali." The Guianans use smokers made of clay or of a particular rock found near the sea, or, most frequently, of iron. The top plate of the smoker is heated to as high a temperature is as possible and the cassava flour is spread on it evenly, covering it completely. When the cassava begins to bubble, it is tossed so that it cooks on the other side. It is then left in the sun to completely dehydrate. To form patties, kasaba hoops (6" rings) are laid on a hot, 4 foot griddle oven an open fire. The casaba is mixed with water to form a heavy batter and poured into the hoops. When the patty is semi-hard, the hoop is removed and the kasaba is flipped over. This is a staple in the Guianas, and is
important for ceremonial occasions. "Baka" means "bakes."
This all purpose food is typically spread with peanut butter and eaten with at
breakfast. It is also dipped into sauces and soups, softening this very hard
patty.
Booko Dei Sugarcane Ceremonial Beverages All three types are used for libations to ancestors and are drunk in ceremonies honoring ancestors. 36 1- foot sugarcane stalks Extract juice from sugarcane with a cane press, cane mill, or cane mortar. Alternatively, cut the cane into 6" pieces, place in a sturdy plastic bag, and crush with a hammer. Strain the juice into a pan through a sieve. The beverages from the sugarcane are: Strain and drink the juice from the extraction. Boil the juice in a large pot until it thickens to the consistency of molasses. Place the juice in a glass jug, and
let it ferment for several days in a cool, dark place. The Guianans typically
ferment the konsa underwater in the river. This not only hastens fermentation
but makes the beverage stronger.
2 cups cassava flour (domi) Combine the flour, salt and peppers, stirring
with "kiikii" to form a soft dough. Drop by tablespoonfuls into
boiling soup and cook about 15 minutes or until the dumplings are tender.
8 ears fresh corn Scrape corn kernels from cobs and pound to a paste in a mortar with a pestle, or purée in a blender to a heavy paste consistency In a large mixing bowl, combine the paste, cornmeal, sugar, cinnamon, and vanilla and mix well, forming a soft dough. Place 1/2 cup of mixture on each banana leaf; fold over, making a little packet enclosing filling. Tie the packet with string. Layer the folded packets in a heavy bottomed saucepans and cover with water. Put the lid on the pan and boil gently over moderate heat for about 1/2 hour. Remove from water, chill, and serve. Doku becomes firm as it is chilled. Serve as a snack or dessert.
6 green plantains Peel and cut into 1/8" strips. Spread on clean kitchen towel and leave in the sun until dried- several days. When dried, the strips are ground in a mortar
with a pestle until a flour is formed. The plantain flour is cooked with sugar
and enough water to form a soft porridge (Gongonté). Typically, this nutritious
and easily digested dish is fed to infants and children.
Bitter cassava roots The tubers are peeled and left several days in a large metal barrel filled with water. Then, they are removed, grated on a "samali," and packed into a kasaba press. The presses are hung in such a manner that the poisonous liquid in the bitter cassava can drain out completely. Then the cassava is pounded into a pulp and allowed to dry completely, forming cassava flour (domi) as follows: To make the "couac,"
a large cast iron griddle, 4 feet in diameter is used. The griddle is placed
6" above the fire and heated. The flour is stirred during the eight hours
required for cooking to keep it from forming clumps. It is kept evenly
distributed so that the water in the grains can completely evaporate. The
procedure is finished only when the fire goes out and the browned couac has
formed tiny separate grains. This quantity is enough to last several families a
few months.
12 servings In a large pot, bring the water to a boil In a large mixing bowl, combine the peanut
butter, rice flour, coconut, sugar, oil, and salt and mix thoroughly. Using half
a banana leaf per packet, pass the banana leaf through the warm water in a bowl
and then spread 1 cup of peanut mixture on on side of each leaf,
fold the long edges over the center and roll bottom of the leaf over the top and
around the other side. Fasten by tying with the string, crossing it over itself.
Lower each packet into the boiling water and lower the heat to medium. Boil
gently about 1 hour. Remove from water and serve in the banana leaves (the
leaves are not eaten).
makes 12 servings In a large kettle, combine the chicken,
cassava, taro root, salt and water and bring to a boil. Lower the heat to medium
high and continue boiling gently for another 40 minutes. Add the rice and ground
peanuts and simmer another 20 minutes, stirring from time to time to mix
ingredients and keep the stew from sticking.
|
