Baking in the box oven at Christmastime

By Wendella Davidson

GROWING up in the countryside in years gone by, you were bound to find two treasured possessions in almost every home; a fireside which was commonly called a `cow-mouth’ and a box oven. Both were cleverly put together using bricks and dabbed with a paste mixture comprising mud, cow dung and water.

The fireside, which was mainly for cooking, was enclosed with either a single or two holes at the top over which the pot rested, and an opening at the front to allow for the firewood to be placed inside and for the fire to be lit.

The box oven, on the other hand, was either square or oblong in shape with a door and about two shelves which, for the most part, were pieces of discarded steel measuring the width of the box so that the baking pan can sit comfortably. Below the shelves, there must be enough space to hold a coal pot in which the fire is lit using coals. Atop the oven were usually about three rice bags. Two were wet and placed atop the oven and allowed to drape to the sides, while the other was used to hold the door firmly. The wet bags served as the heat regulator. The box oven can either be on the ground or elevated.

I can relate to this manmade wonder as I was born on the Essequibo Coast and I spent my formative years living with my grandparents in Danielstown Village. We had both, so I have lots of memories using them.

The box oven was mainly for baking bread, cakes and buns with the occasional baking of a fowl or turkey on very special occasions.

For the baking of the bread, the dough is first kneaded, and as it begins to rise a few pieces of pitch-pine wood is placed between the coals and the fire is lit. Mind you, there are no knobs to control the heat as is obtained on the present day ovens, and as I was reminded by an overseas-based friend, she was and is still mesmerised at how my grandmother – and practically anyone who used this mechanism- was able to control the temperature in the oven and roll out some golden brown top bread and cakes just by using the soaked bags. I guess it was as a result of constant practice.

With a strong breeze blowing, the aroma that came from those box ovens when the bread and cakes were baked is unforgettable.

As for me, the cakes had such a unique taste, not to mention the bread which was eaten on Christmas Day with pepperpot which was cooked and simmered on a coal pot.
Those were the days!