Monthly Archives: August 2019

Post Cards from Tonga: Life on an Island

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If you’ve heard the name Tonga, you will immediately think of  deepest blue seas, soft sandy beaches, and swaying coconut fronds! Are’nt most islands like that? Well, yes and no. Each place is unique and Tonga in the Pacific Ocean is where you can swim with the enormous, yet gentle migrating whales! So informs P.

Well, after a BIG swim P decided to head to the local Nuku’Alofa market to find some fresh local vegetables. Maybe a walk in the sunshine would dull the bobbing in her head due to boat rides.

Underwater Mother Whale and calf, Tonga.

Here are some photos for a slice of Polynesian life.

From hand-made woven Pandanus leaf baskets, to Tapa mats, bunches of ripe bananas, tuber vegetables to whale-bone artistry, sea shell artifacts the Nukuálofa Tongan market has it all. Crowded and buzzing like all other markets, there seems to be a carefree calm spirit. Maybe the Sea (Moana) watch’eth and protect them all.

Bunches of yellow – green bananas are major produce, being tropical wholesome fruit. Hmmm.. do they use the oblong leaves of the plant ? In India, eating on the banana/plantain leaf is a traditional feature, in Malaysia fish and rice are cooked in small leaf pockets called ketupat. 

The long, brown tuber roots are Taro -the only local grown vegetable. Taro is much revered in Polynesian culture. Nothing else grew here. Washed and cleaned the root is hammered into a loose reddish white paste and has a mild flavour.

With the coming of colonials and recent migrants exotic vegetables like cabbage, tomatoes and lettuce, Chinese leafy vegetables find their place alongside local produce.

 

Coconut trees grow in sandy soil and need plenty of water, thus commonly found on most islands. Almost every part of the the tree finds use. There are many stories woven around the coconut tree, though each culture has its own version.

The coconut tree legend

Being an island, life in Tonga revolves around the Sea. The Moana is deeply revered. Ancient Polynesians were great navigators who traveled the high swells to hunt for whales and other fish, that was staple diet. They used the night sky and stars as their compass.

Effectively then, womenfolk busied themselves in making artifacts from whalebone, wood and sea treasures. Fancy a big sea shell carving? Or a musical clinking chime of seas shell to  hang in your home garden? Polynesian wood mask carving and bowls would make a treasured souvenir too! Besides promoting local Art.

You can’t miss these stalls at the market. THAT is what attracts the global visitor ensuring a peek into local culture. Special fine woven mats Ta’óvala worn by men and womenfolk are tied at the waist for ceremonies or funerals. Made with strips of thick coarse Pandanus leaves and patterned with a distinct red border it can take up to 2-3 months of preparation and weaving. They are generally passed from one generation to another.

See the starched paper or beaten leaves with Aboriginal drawings? Mostly sea creatures like turtles, fish, mermaids, Sea God and waves are sketched and inked.

What then is life on an island? Away from buzz of city pressure. In reverence with Nature, listening to the sound of the Sea, of sunrise and moon rise making poetry in the sky, of soft steps on the sand making temporary foot marks in time, of scanning the coast for the swish of fish tails, of communal celebrations of Life.

Yes! Don’t you , the city dweller dream of it?

Have you come across any cultural story in the Polynesian islands? Do share with us readers.

 

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World Palate Recipes – Re blog Dosakaya Pappu

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Once again the Dosakaya /yellow cucumber creeper is growing well in our kitchen garden. We’ve harvested about 5-6 mild flavoured, thin skinned fruit. I’m experimenting adding them into various different lentils – but it tastes best in Tuvar or Arhar dal.

After taking new photos, I found I have already shared the recipe with you a while ago. See here.

Under the creeper are the dark green coloured triangular Colocassia /Arvi leaves flourishing in the recent rains. They are supposed to be rich in iron. The garden leaves are so tender, they cook up very fast. It’s important to retain nutrients, so no overcooking greens. For a recipe see here.