Steps in the process of buccaneering meat
WARNING: SOME OF THE PICTURES ARE VERY GRAPHIC. VIEWER DISCRETION IS ADVISED
Ok so here we have a fresh agouti that's being prepared to buccaneer. After cleaning, the carcass is opened and chops are made to every part of the meat in an attempt to spread the meat flat. The term used for this is Tallah. I have no idea of the origin of the word. I hope someone can enlighten me. The meat was then seasoned with some salt and green seasoning.
Now it's time to build the "galta" as my uncle called it. Buccan in Arawak. Note how easy this would be to build in the jungle. Coming to think of it now, this could be a predecessor to barbecuing. Don't you think?
Now the process is on the way. We placed the agouti belly first.
Then we placed it on its back.
After about an hour and a half the meat was ready.
In the mean time the "chulha" ( fireside) was being organised to make a "cook".
The meat was diced and washed to get rid of some of the char.
This is not your ordinary stew agouti, this is roucou stew agouti. Note the colour. Lookin' nice eh? 🙂
Of course being in the countryside there's lots of provision growing around the house. Here I'm having my roucou stew agouti with yam and dasheen (taro). Want some? 🙂
Anyhow, the agouti tasted most delicious and the food all natural; straight from Mother Nature. The lime continued until late that evening until it was time to go home....... All the memories still play back in my mind from time to time remembering how the buccaneer agouti and provision was...For me it's a treasured taste memory, one I would hold on to for the rest of my life.
See you soon.
*Note: Sentry - to lay in wait of a wild animal. Usually the hunter will build a scaffold atop the tree and wait on the animal when it passes.
P.S. I did a little video of the process for buccaneering meat. Check it out below.