SAMAAP Fair in the works
by Earl Patrick Watson
At a planning meeting of SAMAAP’s West Indian Fair I savored the tedious preparations of this annual event. It was at the home of SAMAAP’s president, an evening after working hours away from the busy and noisy area of the grounds on which this fair is usually held.
This meeting was attended by some active members of SAMAAP along with some passive if not dormant members of this organization, all determined to put out this year’s fair despite the economic hardships the entire country is facing. Diagrams of the layout of past fairs were reproduced and used as a guide for this year’s activity.
The president stressed the importance of the fair: "We need to emphasize the gastronomic feature of the fair. Our fair should be designed to make known the foods of our ancestors which is an integral part of our culture." He stressed that SAMAAP admirers look for that yearly feast of West Indian food originally brought to this country by the canal builders. He said that there must be a display of the diverse and tasty dishes of the West Indian, prepared by Panamanian cooks with the touch of home style cooking --- dishes like the ever-popular souse, (highly seasoned pigs’ feet boiled till tender, peppered and eaten at room temperature); cucu (okra blended with mashed cornmeal prepared with codfish); curries; cow foot soup; and scabeched fish, to name a few. The president noted that drinks like saril, and icing glass and sea moss, should be in abundance as at past fairs.
For the stage, organizers are booking music and the cultural activities as attractions to boost the fair. Invited artists will include calypso singers, reggae bands, dancers and rappers.
The group plans to follow the tradition of a door prize, a trip to Jamaica (donated by COPA Airlines).
The XXI West Indian Fair will be held on the 9th and 10th of February on the grounds of the West Indian Museum, on Calle 24 Este and Avenida Justo Arosemena in Panama City. Admission for adults will be $3 and children will get in for $1. For more information call 262-1668 or 262-5348.
Go to our sections..,
