Dear Friends & Foodies!
How de doodie?
Yesterday, Sis mention that she want to buy crab meat. Then she say, "Tang's Bakery useta make the best stuffed crab backs!"
Tang's useta fry the crab meat with plenty seasoning...onion, garlic, shallot, that sort of thing. (What a treat for we the young ones, sitting on the wooden stools in the shop, eating one stuffed crab back each. Ma was well-versed in the art of finding tasty snacks for children).
Now, I with me wicked self tell Ma and Sis, "They musta find some fish that taste like crab and cook that and serve it."
"No," Ma say. "They take out the crab meat, especially from the boonga, that had plenty."
We can never talk about crab without me remembering. "Crab and boulanger curry!" I announce.(Boulanger, also known as baigan).
Every Saturday when Ma cook that, we kitchen useta be pack-up with all of we teenagers...cousins and friends...around the pink table. The noise and the laughter make the roof vibrate.
To this day, we still talk about that curry and use the local names.
I mention this 'cause some people from we lovely native land suffer from such deep shame, they would never-ever use the words boonga, baigan or boulanger. I ain't know what they would say instead of boonga. But baigan or boulanger would be aubergine.
Wot a shame to be so ashamed of words!
I bet you any bet, if famous cooks and artists and writers did come to we home, they woulda take much delight in learning the local words! I think musicians especially woulda love the riddim of boonga an' boulanger or baigan.
Bon apetit, me hearties.
Plenty lurve, neena. xxx.