Kalalou

Ugh… that murderous grit, fine but rough, slipping in my underwear—itching!

I focus on the rolling murmur of the waves, the laughter of kids nearby—relax.

Mama is heating up the kalalou; so says the balanced aroma of spices, land crab and salt meat—patience.

Meanwhile, eyes closed, I sip on coconut water: the slight bitterness teases my taste buds, followed by the inevitable sweetness—soon.

When I open my eyes, Mama’s standing before me, hat on, red and yellow beach dress, handing me a plate: deep green from the stewed leaves, orange from the crab—finally!

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In Guadeloupe, we have a tradition on Easter Sunday. People prepare this dish of stewed greens with okra, smoked meat and crabs that we catch or purchase at least one week before we cook them so they can be cleansed and fed the good stuff (to make them tasty). Lots of families (including mine) make it a picnic at the beach.