SINT MARTIN (BELLEVUE) - On November 16, Bellevue Garden came alive with the sights, scents, and sweet island spirit of Saint Martin’s culinary heritage as the Business and Professional Women Concordia (BPWC) continued its vibrant Motion Series.
The afternoon gathering, chaired by member Maria Chemont, unfolded as a heartfelt celebration of the island's roots and a reminder that Saint Martin culture goes far deeper than the familiar Johnny Cake and chicken leg that many young people believe define local cuisine.
Chemont opened the event with a clear purpose: to revive traditional flavors, showcase forgotten dishes, and strengthen the bond between generations through food and storytelling. She reminded everyone that the islands heritage is a rich tapestry of creativity, resilience, and resourcefulness, stitched together through the dishes passed down over time.
The buffet spoke for itself.
There were pigtail and rice; the tasty “locrey”, salt fish soup that quickly became the day's favorite; stew chicken, peas and rice, hearty lentil soup, stew chicken and stew salt fish, honoring the days when salting was a necessity long before electricity.
Tables were filled with fritters, crisp Johnny Cakes fried and baked, local provisions, and the ever loved pumpkin fritters.
The pastry table brought the warm feel of Caribbean remembrance, offering coconut drops, potato pudding, pound cake, and coconut and peanut sugar cakes. Guests cooled off with sorrel, mauby, mango juice, lime juice, and the lively ginger mauby blend that always gets people talking.
Before anyone could share their dish, BPWC added a touch of island humor. Each participant had to introduce themselves the old fashioned way, starting with the familiar and playful question:
“Who yo fah?”
Laughter rippled through the crowd as members and guests answered in true Saint Martin style, proudly naming their families, their roots, and the households that raised them. It set the tone, broke the ice, and added that unmistakable Caribbean warmth to the afternoon.
Then came the stories.
Melba Wescott earned first prize with a rich, heartfelt tale about her lifelong love for plantain, how it started, how it shaped family moments, and why the fried plantain she presented carried so much meaning. Her story blended memory, humor, and island pride.
Agnes Aventurin also received top honors after sharing the touching story behind her potato pudding. She told of learning the recipe at her mothers side, keeping the tradition alive after her passing, and proudly carrying on the legacy exactly the way Mama taught her.
Children listened attentively as elders recalled pet milk days and demonstrated how everyone once sat with their frock tucked between their legs, mimicking the old time pounding melee. For the younger generation, it became a glimpse into daily life from long ago and a reminder that culture lives in the details.
Another member, Soshina Stephen, added to the celebration with a beloved salt fish soup prepared by her father, earning special recognition.
These dishes and the stories around them highlighted the island's long relationship with preserved foods. In the days before electricity, salting was not just a method but a way of life. Saint Martin, known as Swaliga, the island of salt, relied on salt fish, salted pork, and countless salted recipes that shaped the flavors of the island today.
Not every dish could be displayed, but the conversations were rich, weaving together family memories, cultural lessons, and a shared sense of identity.
A Mission Fulfilled
By the end of the afternoon, Chemont expressed that the goal of the activity had been fully achieved. The event showcased a proud culinary inheritance, reconnected generations, stirred cultural curiosity, and reaffirmed that Saint Martin cuisine remains a beautiful blend of resilience, creativity, and community pride.
The BPWC Concordia left Bellevue Garden with fuller baskets, lighter hearts, and plenty of stories to carry forward.
https://www.soualiganewsday.com/index.php?option=com_k2&view=item&id=63719:reviving-heritage-by-the-basketful-a-sunday-of-taste,-memory,-and-identity&Itemid=450
