Claude O. Markoe Elementary School’s Cultural Extravaganza on Friday was the high point of weeks of writing, research and rehearsals by teachers, students and parents to celebrate Black History Month in February and Virgin Islands History Month in March.
Each class researched a Caribbean island and reported on its government, food, music and customs. For weeks, they studied, rehearsed skits and music and helped parents prepare the island’s special dishes.
“This is to teach Virgin Islands history and the history of other countries and how we became one,” said Andrea Christian-Carino, paraprofessional and chairwoman of the event. “It is also a fundraiser.”
The school doesn’t have a working copy machine and money also is needed for supplies, she explained as the reason for charging $3 for sampling the food.
The morning was filled with presentations by students and teachers, quadrille dancing, quelbe music and performances by the school’s masqueraders, steel pan band and mocko jumbies.
Markoe Assistant Principal Faith George said they wanted to encourage the students “to research more, use the computer more.”
“It was a way to work together, using research skills, writing skills and oral skills in preparation for getting ready for college in a few years,” George said. She said they also wanted students to explore islands’ governments and cultures.
During the afternoon, children and adults sampled food and learned about what they were eating. Colorful posters made a backdrop for decorated tables covered with homemade hot and cold dishes, sweets, drinks and locally grown produce.
The band played and Camille Macedon “King Derby” played his banjo and talked about Caribbean music.
Students scurried from table to table sampling the tastes of St. Martin, St. Kitts and Nevis, Dominica, Grenada, St. Lucia, Barbados, St. Vincent and the Grenadines, Trinidad and Tobago, Aruba, Antigua, Anguilla and the Virgin Islands.
“It’s about Virgin Islands culture and the connections we have with other cultures – including music, food and clothing. We want them to embrace the cultures and learn lifelong lessons,” said Jeselle Cruse-Peters, one of the organizers.
Some food items are universal to Caribbean people but cooks use different spices from island to island. Most islanders consider salt fish and rice to be staples.
Fourth-graders representing the Virgin Islands served potato salad and chicken as well as the staples.
Residents of St. Kitts and Nevis eat “dry food” – breadfruit with dumplings and salt fish – according to Tina Ferris and Violet Williams, who also prepared rice and peas, sorrel and maubi.
In Anguilla, salt fish and fried fish are eaten with dumplings and fungi, and Barbados specializes in tilapia, plantains, macaroni and cheese, salt fish and rice, according to Rikisha Heywood and Maria Torres, the parents who prepared the feast.
Markoe parents Carmen Ponce, Althea Hanley and Gloria Gerard prepared food representing St. Lucia. In addition to salt fish, provisions included cooked dasheen, plantain, breadfruit and green fig/bananas. Ponce poured coconut water she processed from trees in her yard.
Roti, curried chicken and curried potatoes, along with rice and peas were served by a group of first-graders’ parents representing Trinidad and Tobago.
Another group of first-graders’ parents cooked favorite dishes from Aruba. There was shrimp and rice, shrimp in butter sauce, stewed goat and kingfish. Kamal Watts grilled shrimp kebabs with a little oil and seasoning.
“I’m glad everybody loves shrimp kebabs, because I don’t eat shellfish,” he said as he handed out the last skewer. “I’ve only been here 15 minutes and I’m done,” he laughed.
According to Christian-Carino, the entire student body of almost 300 was involved in producing the Cultural Extravaganza. She said the committee plans to put on the event again next year.
