Bravenses once again celebrate “All Saints” with vigor thanks to the “good agricultural year”
The population of Brave today celebrates “All Saints' Day” with its “traditional snack”, as a way of “thanking” God and “asking for life, health and a good agricultural year” for next year.
The population of Brave today celebrates “All Saints' Day” with its “traditional snack”, as a way of “thanking” God and “asking for life, health and a good agricultural year” for next year.
Those who are Christians went to mass and upon leaving, each one had their commitment with their family, colleagues and friends to enjoy the day in a fellowship lunch, with food from the earth, such as corn, pumpkin, beans, potatoes, stronger this one. year, taking into account that the agricultural year was much better than a few years ago.
On the island, a sixty-year-old woman said that this is a tradition that has been going on for many, many years and the meaning, she explained, is simple: “thank God, gather together with the little we have, divide and share, ask for life and health for that next year, the agricultural year will be better than what we have this year”, explained Mildrita Barros.
According to her, throughout the island, whether in a group of friends, church or even within families, lunch cannot be missed, but she added that this tradition has been falling into disuse among young people who are no longer calling for these facts.
The tradition, according to the sixty-year-old woman, is a pot of corn, pork, boiled cabbage, “xerém in the cape”, pumpkin, sweet potatoes and common potatoes, manioc, “rice with fava beans or green bongolon”, a pot of stew, cucumber salad to accompany traditional food.
After lunch, when they are already “fed up”, they pick up the drum or a can and go on a cleaver “tombar Félix” which means thanking and asking God for life and health for the next year.
The “All Saints” Day snack began yesterday, in kindergartens and basic schools on the island, although, where everyone had the right to taste the corn that a few years ago they had not had this opportunity because of the consecutive years of drought, having in these years opted to make other dishes, so as not to let the day go by without a blank.
Today, the locality of Fajã d'Água is the most frequented by locals who, in addition to cooking with wood, take advantage of the natural pools to cool off.
Inforpress/End
