Mirna Ruiz cooks a yucca torta. |
It’s
crazy-hot in the little casita where
the Garifuna woman is cooking. It’s even hotter over by the wood
cooking stove, where she’s grilling ground yucca into the giant
wafer-like tortas that
are a mainstay of the Garifuna diet.
Mirna
Ruiz is chief cook and president of the Binadu Uwenedu women’s cooperative in
Ciriboya, Colon. The little co-op produces 2,000 of the crisp wafers
every month, most to be packaged for sale in the cities of Honduras
to Garifuna people far away from their home communities on the
Caribbean coast.
In
Honduras, Garifuna coastal communities run from Puerto Cortes in the
north to the sleepy little village of Plaplaya, in the Moskitia
region not far from the Nicaraguan border. We spent a week travelling
through coastal Colon and the Moskitia earlier this month; where our
first up-close glimpse of Garifuna culture was one of the many
pleasures of the trip.
The
Garifuna are descendants of Caribs, indigenous Arawaks from South
America, and West Africans initially brought to North America in the
17th
century as slaves. They have their own language, their own religious
beliefs (Catholicism with a twist), a collective sense of how their
communities should function and a laid-back way of living that gets
the job done without expending unnecessary energy.
And
they’ve got yucca, which they call kasabe.
Yucca grows easily and well in the sandy coastal soils that
generations of Garifuna have called home in Honduras and in other
Central American countries. Tear a chunk of yucca root straight out
of your garden and it’s all set to add to the garden of a neighbour
ensuring that no one ever runs out of yucca.
The
Garifuna cook the potato-like tuber in various ways: Fried; grilled;
stewed; used in soup. But they also like yucca when it’s ground,
dried and grilled into thin, crispy wafers, which are as popular an
accompaniment to a Garifuna meal as corn tortillas are elsewhere in
Honduras.
Grinding goes faster for Digna Bernardez and other members now that the co-op has a motorized grinder. |
The
women’s cooperative in Ciriboya got its start 12 years ago, first
to sell tortas
in the neighbourhood and eventually developing into a small export
business aimed at Garifuna who have left their coastal communities
but don't want to give up a favourite food. Some 15
women now belong to the co-op, and all participate directly in some
aspect of the torta-making
process.
The
grinding stage is fast now that the group has a motorized grinder,
acquired a couple years ago as part of an internationally funded
project to help the co-op develop. The machine grinds in 10 minutes
the same quantity of yucca that it used to take the women 14 hours to
do back when the work had to be done by hand. The pulped yucca is
then put into a press to squeeze out excess moisture, and ends up as
a kind of coarse flour ready for grilling.
That’s
the job of Mirna Ruiz, who spends her work days grilling the big
tortas for
the co-op over a wood fire. They burn easily, so it’s a process of
constantly whisking the bits of flour around to make an even wafer,
smoothing the edges into a perfect circle, and then flipping the
whole thing over at just the right time. Mirna's tortas
are straight-up yucca and nothing more, but one of my co-workers
later tells us that some people add flavouring to the yucca before
it’s cooked – cocoa, garlic, butter, other spices.
It’d
be a stretch to suggest that the mere act of grilling kasabe
over a hot wood fire means Garifuna culture is unchanged. Cell
phones, propane stoves, fashion-conscious clothes, beer and even
shiny Nissan 4x4 trucks (in a community with no road access) were all
in evidence in our brief travels through communities in the Moskitia.
But
the fundamentals of the culture – the language, the way the
community functions, the lifestyle, the food – continue as they
have for centuries. The men fish, the women do the rest of the
household functions. The communities are still matriarchies.
Children, chickens and dogs of the village roam free.
Not
that life is easy, mind you. It’s difficult and expensive in the
Moskitia to travel to the nearest urban centre – Tocoa – for
goods. And it’s hard to buy goods unless you have money, which is
also in short supply in the isolated communities. Jobs are hard to
come by, and it’s not easy to resist the temptations of the
lucrative cocaine industry in the area (the waters of the Moskitia
are the first landing point for cocaine coming out of Colombia).
But
all the things that make the region difficult have perhaps also made
it a little harder for traditional cultures to fade away. Step into a
Garifuna village in the Moskitia and you know immediately that you’re
somewhere else – mere kilometres away from a neighbouring town with
a more traditional Honduras feel, perhaps, yet so very different.
Stack of freshly cooked tortas ready for packaging (or eating). |
Those
differences are one of the reasons the Ciriboya women’s co-op
believes there’s a lot of market potential for their tortas.
The home-grown yucca, the grinding, the specially designed wood
stoves for cooking the yucca tortas
– well, they just don’t have all of that elsewhere in the world.
What better way to reconnect with migrant Garifunas in other cities
and countries than to provide them with a taste of home?
They’ve
got a distributor in La Ceiba now, and the country’s Pizza Huts
have begun buying the tortas to
use in the chain’s salad bar. But the co-op is currently producing
more tortas
than there is market, and they need more buyers. They’re also in
competition with four other Garifuna women’s co-ops in the same
region, all counting on new markets outside of Honduras.
Mirna
pulls a fresh torta
off the wood stove and breaks it apart for us to try. It reminds me
of a rice cake, or maybe those big discs of “hard tack” that the
family of a Finnish high-school friend of mine always had around.
I feel my own West Coast cultural conditioning
kicking in, and imagine the fresh yucca wafer with a nice bit of
smoked salmon on top. Perfect.