Garifuna Gastronomy: Preparation and consumption of Bami or Ereba
DOI:
https://doi.org/10.5377/wani.v67i0.1884Keywords:
GARIFUNA-FOOD, INDIGENOUS FOOD, BAMI, EREBAAbstract
This article contains part of the results of a gastronomical investigation about the bami or ereba, a typical dish whose elaboration is part of the garifuna culinary tradition and identity. Through interviews with cultural carriers and the discussion of the topic in a focal group, the author collected information about the ancestral instruments and the ones presently used in its elaboration; the ingredients, form and time for its preparation and preservation; the way of transmitting the recipe; causes of the decrease of its preparation; forms of promoting its consumption and some proposals for its revitalization.
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