Communal Feasts, fighting cocks, vigils, cultural « Lewoz » (guadeloupe) The wake, Indian Feasts, the Feast of cookers, Racing Hitches Tie rods (guadeloupe), are all opportunities that you will be offered throughout the year at any time to appreciate the vitality of the traditions of our islands.
The word Creole comes from the Portuguese crioullo. It means, originally, whites born in the colonies of the American Caribbean and Indian Ocean. It also means « talk », from the mixture of several languages, such as the french, Spanish, Portuguese, English with indigenous languages (Caribbean) and African imported.
Creole is spoken in the Caribbean, Haiti in the Grenadines, with slight variations from one island to another. Thus the inhabitants of French islands, Dutch or English, different official languages, separated by thousands of miles easily able to understand and communicate.
Spoken language, it is based on oral tradition and conveyed by the story which, in the evening, young and old gathered to hear tales and stories of tradition.
It’s more than a language, it is also a way of life and history of a people, referring to both Africa and slavery, but also dance, music, islands, Day …
Hissing, singing, while vowels and without asperity, with words for lying, where the « R » turn into « W » to make the whole even more languid, Creole some enamel both pure idioms is the hyphen between the islands until the meeting.
This language is full of flavors, smells, colors and images. That’s probably why the place has a Creole increasingly important in world literature.
In this regard Creole is a movement initiated by authors such as Patrick Chamoiseau, Raphaël Confiant and Jean Bernabé, in which the literature is also history, sociology, reality and consciousness of a people. At the root of other authors like Aimé Césaire and Edouard Glissant have laid the foundations of Creole insisting on taking the whole of the Caribbean culture. The authors Caribbean feel with a mission to defend and promote Creole.
The music is typical Martinique. The beguine is its essential product, but the waltz and mazurka dances also animate because Martiniquais have a special predilection for dance.
Rich and varied in flavor and effect of the history of the Antilles, Martinique cuisine is a subtle mixture, resulting from both the kitchen Caribbean, African, French, not to mention the Hindu influence.
Here is a culinary glossary:
Accras: cod fritters with fresh herbs.
Bananas: to distinguish bananas vegetables to cook fruits and bananas.
Belela: tasty dish made of tripe, bread fruit, small green bananas and Dombre.
Blaffer: dish of fish or seafood cooked in spicy water, a sort of court-bouillon.
Blanc manger: dessert prepared with coconut milk and gelatin.
Calalou : soup of crab, okra, leaf and Madeira ciguine.
Christophine: under the aspect of a pear bumpy and pale yellow, very popular vegetable that is eaten as a salad or gratin.
Chiquetaille: shredded cod served vinaigrette.
Chou coco: coconut heart that is eaten raw.
Colombo: curry chicken, pork or Cabrit, the sauce of coriander, cumin, black pepper, mustard, turmeric, ginger and chilli (both India).
Cassava or manioc: staple foods of the Caribbean.
Bread Fruit: fruit the size of a melon.
Giraumon : name of pumpkin in the West.
Lambis: wholesale shells.
Ouassous: river crayfish.
Maracudja: passion fruit.
Ferocious lawyers, lawyers, grilled cod, cassava flour and chilli.
Imported in the West by the Spanish conquistadors, they remain in Martinique and honor are very popular. They take place from November to July in gallodromes or pitts (the word of Irish origin, means the arena). It is not unusual to see tourists with passion bet on cockfights, which are struggling sometimes to death. The meetings are usually held on Saturday afternoon and Sunday.
Coaches are paid to gold stars for these pampered birds because of the fighting cock are of gambling, where the sums involved are very important. Each rooster has its pedigree and can be worth up to eight thousand francs. Like a thoroughbred, it is massaged, trained and fed with mash-rich proteins whose composition remains the secret of the coach, then he is thrown into the arena. The winner is declared champion and his side will rise before falling, and a single fatal blow to the throat during a fight next. The loser will go to pot in the most total ingratitude.
As well as competitions couplers drafts of steers (Guadeloupe), offer new sensations with the potential punters.
Celebrations, Holidays and Events
The holidays are the same in the mainland. Mardi Gras is considered a holiday.
Martinique has some particularly important festivals: Carnival, the last week of February and 1st week of March, the feast of the Ranges in August, All Saints. The celebration of Victor Schoelcher, July 21, commemorates the abolition of slavery.
Good Friday is a religious festival is highly respected in the West. It results in long processions to shrines of villages and communes de la Martinique. As a sign of mourning, the bells do not ring, a kind of instrument made of wood, the rara, which rotates with a stick, calling the faithful to vespers.
Once the next day, the Saturday « gloria », alarm bells in a crowd of people threw into the water or washed her face, and each watered his house to be lucky all year.
Easter Monday is the day of celebration par excellence. We went to the beach or the river to swim, play music, have fun and enjoy punches, salad of cucumbers, tomatoes and eggs, chiquetaille cod fierce (lawyer and spiced cassava flour) and especially matoutou the crab, delicious mixture of rice and land crabs.
On the evening of All Saints you attend a unique show. Just as in the churches the faithful light candles and candles for the dead as well, that evening, cemeteries are lit by thousands of lighted candles on the tombs to light up the dead which were guarded all night by their relatives.
The evening of December 24 is one of the most beautiful and most cheerful of the year. Families gather to sing, dance and eat.
The traditional hymns have taken to Martinique and Guadeloupe to the rhythms of waltzes, bel air, of mazouks and beguine. The words are strictly adhered to, but the pace is African or Caribbean landed footprint.
The patron saint festival
Each year, municipalities, cities, towns and villages celebrate the saints of their churches to the rhythm of drums bel air, gro ka accompanying Grangé cassava, laghias of toumblack, lifted and dropped the other dances of the countryside. If the Mass and the procession is of the essence of the charm of Christmas lies in these bars or « bars » decorated with garlands, of Madras, multicolored carpet, where we take off with rum dry and where you eat cod accras of crispy, hot rod, the fried cod covered with a cushion of onion rissoles, Colombos for chicken or lamb, short stocks of fish and other Creole dishes spiced with chilli and spices.