THE first such event, giving Guyanese the opportunity of sampling a wide variety of vegetarian and meat-based foods called ‘chokas’ on the same occasion, was staged last Sunday. It was sponsored by the Indian Arrival Committee (IAC) in collaboration with the Indian High Commission, at the Indian Cultural Centre (ICC) in Bel Air, Greater Georgetown.

At the unique food festival, patrons were able to savour dishes made with aloo (potato), coconut, baigan (boulanger or egg plant), tomato and fish.

Among those in attendance were President Donald Ramotar, Indian High Commissioner Puran Mal Meena and other members of the Diplomatic Corps as well as Natural Resources and the Environment Minister, Robert Persaud.
The programme on the occasion also featured many cultural performances by various groups.
First Lady, Mrs. Deolatchmee Ramotar congratulated the IAC on the initiative and described it as being both important and entertaining.
She noted that Guyana is a multi-ethnic society with its people having their origins in different continents of the world, all of which have very rich cultures and traditions.

CULTURAL VALUES
Mrs. Ramotar remarked that, having come to these shores, ancestors transported their various customs and practices, so, today they have all become “part of our people’s cultural values.”
She posited that Guyana’s diverse ethnicity provides its citizens with a very unique culture and she believes that food is one of the central parts of all cultures, because it is around it that persons gather and exchange ideas.
The First Lady observed that, once there is a gathering of a few people, food always comes into play and said:“We are fortunate that all the people of Guyana enjoy food that originated from the land of their foreparents and our unique food is that which makes us uniquely Guyanese.”

She added that, as part of preserving Guyanese identity and recording its cultural heritage, it will be important to record the history, the stories and methods of preparations of the foods of Guyana.

She pointed out that, today, chokas, especially made from coconut and baigan, are national dishes prepared by all and enjoyed by all.
Mrs. Ramotar reminded those gathered that there was once a time when coconut choka was what the poor ate, because coconut was readily available and provided flavour for all foods.
She asserted that Guyana is developing and not only is the local diet getting richer but also Guyanese tastes are becoming more sophisticated, now enabling them to enjoy foreign foods
She pointed out that, as this happens, there is longing for food from yesteryear and what persons believe were simpler times, stating that it is now being found that things like coconut choka have re-emerged into the conventional as “high demand items.”

COMFORT FOOD
“If we really think of it, dhal and rice and choka can be referred to as comfort food,” Mrs. Ramotar declared.
She added that it reminds of comforting times and how fulfilled persons are when they savour cuisines such as choka, as it has become a culture of the region.

President Ramotar, too, expressed his pleasure, stating that although choka has its origin in India, it is now a Guyanese food just like every other that originated in other
parts of the world.
Indian High Commissioner Mal Meena acknowledged that, with the arrival of the indentured labourers in Guyana, the Indians have contributed to the development of this country through the sugar industry and have maintained the multi-cultural configuration.
He agreed that Guyanese always make their country proud because of their hard work and dedication.