INDIAN ARRIVAL DAY IN TRINIDAD AND TOBAGO

Indian Arrival Day, celebrated on 30th May, commemorates the arrival of the first Indian Indentured labourers from India to Trinidad, in May 1845, on the ship Fatel Razack. The Fatel Razack brought not only a new labour force to assist in the economic development of Trinidad, but also a new people with a new culture.


While this momentous event has been celebrated among the East Indian community in Trinidad and Tobago for many years, it was not until 1994 that it was made an official public holiday. It was called Arrival Day. In 1995, it was re-named Indian Arrival Day. On 30th May each year, Indian Arrival Day commemorates this momentous event by staging a re-enactment of the arrival of the Fatel Razack at various beaches throughout Trinidad and Tobago. There is also music and dance, and outstanding members of the community are honoured for their contributions to society.


Indian Immigration to Trinidad spanned the period 1845-1917. During this period over 140,000 Indians were transported to the island. The journey was long and arduous and living conditions were deplorable. After disembarking at Nelson Island, the arrivals were fed and rested for a couple weeks and then sent to the various estates that had requested them previously.


I had the opportunity to attend an Indian Arrival Day Celebration at the St. Julien Recreational Ground hosted by the Women's Group of the village. It was an evening well spent beginning with a motorcade followed by a ceremony where various groups of the village performed cultural items which included tassa, followed by a fashion show and the evening was concluded by performances by an Indian Cultural Band.

CURRY DUCK BY CAURA RIVER

A good curry duck by Caura River is a Trini hit. On everyday of the week you're sure to find a group of Trinis bubbling a pot by the river. With the recipe provided below, you can also curry a duck by the river, beach or home.

Ingredients
3 lbs duck, chopped
4 tbsp curry
4 cloves garlic, minced
2 tbsp lime juice
1 tsp black pepper
1 tbsp salt
5 tbsp shadow benny, celery and cive
6 pimento peppers, chopped
2 hot pepper
1/2 onion, sliced
1/2 tbsp saffron
2 cups coconut milk
2 tbsp oil

Method

1. Chop the duck into bite size pieces and wash with lime. Drain.

2. Add the garlic, salt, black pepper, hot pepper sauce, onions and green seasoning.

3. Heat oil. In the mean time mix the curry and saffron in about 2 tbsp of water.

4. When oil is hot, add the curry mixture and stir for about 2 minutes. When curry has a grainy look  add seasoned duck.

5.Within the first 20 minutes of cooking add the coconut milk and hot pepper.

5. Let simmer for about 30 – 40 minutes or until tender. Add water if necessary.

6. Let it dry down a bit ( Bonje). You could leave a bit of water for sauce.

TRY IT AND TRUST ME YOU WILL LOVE IT!!!