greetings arenahi yes iam arakushi lol no i am not friend with marco but for sure i will be happy to be his friend too yes those are my grans 1 american 2 trnidadian i am leaving for london england on 12 july my eldest daughther will be getting married so i will be gone for a month ok arenhi thats all for now god bless
hi arenahi greetings from trnidad for your ifo my granma makushi and my grandad arawak i am not wapisana i have a lot to know about my true rooots i know i am amerindian , i am orignally from guyana south america but now i have been living in trnidad for the past 35 yrs i am married and have 4 kids 3 grans ok arenahi god bless biii
I improvised yesterday using Yuca Flour and made some bread. I created a hybrid of sorts. The problem is I didn't watch the oven so some of them got a bit browned. But when I can I will upload the pics. Browse my pics if you wish.
Do the Carib consume a beverage known as Bili ? David (Campos) informed me of a beverage made in Vieques from Rum fermented with Quenepas, Cinnamon etc. and for some reason I think it is Carib in origin. Maybe not the beverage, but the name Bili. Hhhmmm... Mabi, Bili hhhmmm... bi is common to both terms for a particular beverage. hhhmmm... any thoughts ?
I was just wondering if The Carib of Dominica (and elsewhere for that matter) preserved the art of making cigars ? Do you know anyone or a source I could check out to learn how to make cigars in the ancient way ?
Interestingly, I feel more connected to The Carib in terms of kin. I don't know maybe it is an island thing. For me I guess it is the fact that both groups basically lived side by side and thus looking at Daily Life in a Carib village is like looking into Daily Life in a Taino village. Just wondering, did the Carib consume Casabe in the way that most people consume it (flat bread, baked etc. (I never had Casabe before until I found out that the Taino consumed it. It is good, but I prefer my boiled Yuca and other such items (Empanadas de Yuca (mmm...)))) or is it more like Jamaican Bammy (http://www.recipetips.com/kitchen/images/refimages/bread/types/bammy.jpg) ? I've never had Bammy, but the preparation seems to be different than the standard Casabe recipe. To my knowledge Bammy is made with Yuca while it is still moist (doesn't mean that the "milk" isn't gotten rid of) rather than dry. Another thing I have noticed is that Bammy seems to be made with Sweet Yuca instead of Bitter Yuca. Any thoughts on this ?