Amerindian Heritage Month showcases Indigenous cuisines in Guyana

Deep within the interiors of the hinterlands of Guyana there are a range of significant taste that have been preserved for thousands of years through various strategic ways of cooking.
These cuisines had a distinct hold on not only the taste buds of patrons who were present at the but also on their noses as well as soon as they hit the door at the Amerindian Heritage Month exhibition at Sophia.
The Guyana times got the opportunity to find out more about the styles of cooking from various Indigenous exhibitors.
Just at the entrance at the entry of the Amerindian Heritage Month exhibition patrons were greeted with a bang, and not too far from the entrance, was a booth who was showcasing cassava bread.

Cassava bread
As the mouthwatering crumbs of the bread were spotted around the mouths of many patrons, Kathy Johnson, one of the exhibitors explained the process in making the cassava bread for indigenous cuisines
“For the Cassava, well you have to scrape it and then you have to wash it in a tub with something we call a Matapie, which is like a strainer. some people matapie it, take out the juice till it get hard and then you take that and then you set your pan and put it on the fire.”
She also added that there is a distinct difference between bitter and sweet cassava stating that it must be acknowledge and if not analysed properly persons can become ill from the bitter one and possibly die – thus highlighting the importance of having it properly checked out.
“There is Sweet cassava and there is bitter cassava and you have to be very careful with how you are cooking the bitter cassava…there is a certain way that you can tell, bitter cassava is harder but has a much higher cyanide content…Bitter varieties of cassava require more extensive processing, like grating or pounding and soaking in water, before boiling.”

Labba
Not only did she report how to make this but also, she exclaimed that this can be mixed with Labba.
Labba is delicacy, and a type of rodent which resembles an Agouti and is found within Guyana and South America.
“The Labba only comes out at night so we hunt them in the night and because those are the easiest times to catch them. When they are caught, we boil them and them removes their hair and then we clean them properly just like you would clean any normal meat and you can bake it, roast it, fry it, or boil it.”

Tacoma Worms

Not too far off from Johnson’s booth was another booth which was showcasing living and caught moving Tacoma Worms.
They were available to eat in two forms – Roasted and ready for the on-the-spot consumption.
Though it was feared to eat by the patrons’ exhibitors explained how to eat this worm.
“It is eaten by crushing the head of the worm and then eating the body, the worm is very slimy but it is satisfying, many persons prefer for it to be eaten roasted.
Many patrons gathered around the Tacoma booth in shock as they witnessed the Amerindian persons eating the worms
The Tacoma Worm, this delectable treat can be found in the heart of palm trees. The Tacoma worm, also known as the Coconut worm, contrary to popular belief, is not an actual worm but the larvae of the Red palm weevil

Cassava bread pizza
A variety of foods were showcased and shockingly it was showed that the Amerindian people made cassava bread pizza.
Sabanto Onyi, Onyi meaning beautiful owner of Wakapoa pride indigenous foods explained how she has been capturing the tastebuds of many through this dish.
Pizza cannot only be made out of normal wheat bread as most would assume, but it can also be made out of cassava bread.
“So the cassava bread pizza is made with the normal dried cassava and I add a series of topping on It, from veggies etc. And on top of that I usually put whatever type of meat you would like and on top of that I ensure to stack it with enough cheese, and trust me when you taste it you will like it and a quarter of it just a thousand dollars and two persons can eat comfortable from that serving.”
The Amerindian population did not hold back from their expertise showcasing their naturally styled juices
Delores Isaacs explained the process in making some of these juices.
“I have potato, watermelon, cane and pineapple juice and to be honest it feels really nice being Amerindian and getting these whines and I enjoy doing this every year but it is very hard at times to make them because for instance this potato I have to boil out the skin and then you have to wait two days for it to finish a lot of work we put into making these juices.”
Since its inception, every year in the month of September, Guyanese from all walks of life celebrate the country’s Indigenous culture through numerous activities including food and craft exhibitions, pageants, cultural extravaganza, sport activities and the Village Heritage Day celebrations. (G2)