Traditional Buccaneering Meat Trinistyle Special

Steps in the process of buccaneering meat

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.

Ah gone!

*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.

14 thoughts on “Traditional Buccaneering Meat Trinistyle Special”

  1. Very interesting! Thanks for the history and showing how the meat is perserved. I think on my next camping trip i will give it a try (which chicken of course) the wild animals here in Alaska are too big for me to hunt 🙂

  2. Felix hats of to you on this one…nuff respect….this took me back to my childhood in Tabaquite …I now live in Florida and this video made me home sick my brother is an avid hunter …thanks for all you do

  3. Poweful post! An art that is being lost is preserved via Simply Trini Cooking. Excellent! Actually it was also interesting to see the chulha. I wonder if you would ever post a chulha being made from start to finish Felix? 🙂

  4. Johnny here from L.A. . I love how you guys do it in the Caribbean ? Do you guys do any exotic frog or cat meats ? Or is that only Asian food culture ?

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