The Dutch Caribbean: Creolization of Chordophones

Chordophones in The Caribbean 

Fabiola Mendez, Renowned Cuatrista
(https://www.boston.gov/)

Have you ever seen such beauty? A majestic being with voluptuous curves that will make you weak in the knees. A perfect face with not a single scar or blemish in sight. A luxurious being that makes a sound like no other, distinguishes itself from everyone else. A rhythmic voice with a body that can shake and stir.  She's truly amazing, isn't she? Her name, Cuatro, a traditional Peurto Rican instrument that's a descendant of the European guitar. Oh, and the woman, Fabiola Mendez, a renowned Peurto Rican musician, besides it is pretty okay too, I guess. 

Olaya - Fabiola Méndez with her sisters

Of course, this creolization wouldn't be complete unless there was a performance. Above is Ms. Mendez playing with her sisters. To shed a bit of light, the other instruments are also creolization descendants due to colonialism in the Caribbean. By itself, in a solo, the Cuatro isn't the prettiest instrument. It might not be as flashy and captivating as a guitar or violin. However, the sounds it produces when mixed with others of its kind are wonderful. Thus, relax and be swept away by the rhythm of hymns, strings, and percussion.  

Keshi Yena
(https://www.tasteatlas.com/)

This dish originally came about in the 17th century during the slave trade. It's native to Curacao and Aruba, two Caribbean countries that were former Dutch colonies. Of course, we didn't come to talk about history. Instead, just like with every blog post, this section is dedicated to the lovely creolization cuisine. This hollowed-out cheese can be filled with vegetables or meat. Think about it like a cheesy pie. Actually, it's pretty similar to Quishe-- not a favorite of mines but eh.

How To Make Keshi Yena.

Of course, as always, got to include the demonstration video for those at home wishing to try this Dutch-Caribbean delicacy. Personally, I made it today with sausage and ham, and it tasted alright. I mean, my version didn't have all the fancy sauces so perhaps that's why it was a bit lackluster. Though if you have the time AND the energy, feel free to be guided by Chef Atan from Aruba in trying their cuisine.