Pudding debate splits island nation happymamay

It is not the cricket or politics game that provokes the most tolerant discussion in Antigua and Perboda.

They are the components of the beloved national dish.

The question of whether it should or should not contain or should not contain “Dukana” – sweet potatoes and coconuts –

PIQUANT Pudding is one of the many foods that are widely eaten in the Caribbean country that gets its origins in Africa and has survived to this day.

It seems that its inclusion in a national stock of cultural heritage currently being set has been appointed to stir a massive conflict.

The traditional Antigua and Barbuda food is just one aspect of running to maintain the distinctive features of Twin iss for future generations.

Inventory will also include its unique accent, bush medications, games, crafts, architecture and boat building techniques.

Dr. Hazra Medica, the project leader, explains that the mammoth project, which is funded by the United Nations Cultural Authority, UNESCO, follows fears that the main elements of the country’s cultural identity are lost.

“There is no longer the traditional transition of knowledge from the elderly to young people,” I told BBC.

“Without it, we start losing the feeling of from us. External effects can reduce the culture of the indigenous population and people are afraid of losing what is strange.”

More than twenty data trained collectors have been assigned to meet the population from each diocese, collect stories, images and information. The results will be accurately entered in a database accessible to the public.

The local author Joy Lawrence needs a little encouragement to participate.

The books of the former school teacher focus heavily on the country’s Krown/English dialect, which weaves in many African words from Antiguans.

The English language may be the main language, but Patois, which is spoken at a speedy speed, is routinely used to show kinship and friendship.

“When the British brought the African to here, they were unable to speak English and the British were unable to speak African languages. Because the Africans came from all over and spoke different languages, they could not even speak among themselves in most of them,” says Mrs. Lawrence.

“To communicate, Africans borrowed some vocabulary of the British, incorporating their pronunciation and building a sentence to form something pidgin. Over the generations, it became structure and it was sophisticated and grammned.”

A few generations, Antigan’s tone was harnessed and children were usually prohibited from speaking at school. There are still some who look at their nose today, Mrs. Lawrence.

“Our ancestors have worked hard for the process of this language,” she asserts. “It is our first language; how can we not preserve what our language is? It is not a written language and we resort to it in any way, but it has a rhythm and I am proud of that.”

The dialect features a “economy of words” and sporadic pronouns, and continues.

“We don’t waste time to say” not at all “; we just say” Tarle “. Instead of” Come here “, we say” cumyah “. We never say it or to it; it’s always or it.

In places such as school and the church, the dialect is used for “emphasis, clarity and reinforcement”. “Because we are thinking about it,” Mrs. Lawrence added.

Dr. Medica believes that the differences about the “correct” method of doing something is one of the reasons for the decline in some cultural practices.

Various methods of “Fungee”, an atom paste, also descended from the mother continent, which must be added to it specifically is another topic of friendly quarrels.

“There is an idea that this is how it is done and must be done always. Sometimes young people are stopped by doing this” properly. “

“In the workshops, we saw” Fungee War. “Angua says that she had okra in it, while Barbudan adds peas, which made some moments in shock.”

Novella Payne-which produces a group of tea, sauces and spices under the “Granma Aki” sign-learned all her mother and grandmother, but she adds her “special development” to limited time recipes.

“The spice is what distinguishes food into Antigean – garlic, onions, thyme and pepper, spices,” she explained.

Many MS Payne creations have local medical plants, which have long been used to treat everything from coughing and fever to rashes and nausea. Soursop, lemongeras, Noni and Moringa appear regularly in her drink and juices.

“Our food is delicious and nourishing and must be preserved because it is part of our culture and heritage.”

The project recently started on the island of Antigua, Barboda, where Dwight Benjamin is seeking to preserve the art of the traditional broom industry alive.

Mr. Benjamin uses palm leaves, which must be dried in the sun for two days, to create hairs before we woven it on a stick made of the Gulf tree.

Techniques were transferred to him by his grandfather and Mr. Benjamin, the accountant by the profession, is one of the few people who still make and sell the vacuums.

They say they remain a high demand among Barboda residents.

“I may be biased, but I find it more effective than the brooms that are purchased from the store – you feel the difference when using it. It covers more land as well,” he says.

“He no longer exercises it on a large scale, but this is something that we must cherish and document. I hope my son picks it up.”

For Dr. Medica, the project is still a deeper importance.

“When we talk about culture in the Caribbean islands, we tend to forget to communicate with our colonial past and the effect of that. We were told that our history began when the Africans were brought here here, with this idea that we came as an empty ship with no memory.

“The great thing in this work is the huge evidence for African cultural retention. As a people we can claim,” this is us. “

“In the dialect, when someone treats you unfairly, we tell me SMDDY [somebody] She also adds, and this is what this entire project is; It is a demand for the personality. “