Children of the Sun
We are children of the sun…
We are the light of the world;
As the sun awakens the skies.
With every breath we take.
A new day we create.
We are children of the sun…
Our hearts beat with the rhythm of life.
As we dance to the music of strife.
To a darkness that blooms a richness of hues.
We are sun-kissed in delight.
We are children of the sun…
With every step we take,
We leave behind a trail of light
A legacy that will never fade
We shine with all our might.
Chasing the stars with a glimmer so bright
We are children of the sun…
We are the ones who overcome
And dream of a life beyond our scars
We are all children of the sun
On this journey, we are one.
Local 541 recently celebrated its first-ever annual Black History Month event. The event featured an array of cultural decorations, delicious Caribbean cuisine, and music. Most of the decorations were inspired by the traditional Pan-African colours, which were first introduced by Jamaican native, the honourable Marcus Garvey in 1920. These colours have also been incorporated into national flags and are used to represent black nationalism, including the Rastafarian movement rather than Pan-Africanism. However, the colours remain a symbol of unity and revolution. Red symbolizes the bloodshed of our ancestors, green represents the land, black represents the people, and yellow represents the sunshine of Mother Earth.
The artwork exhibited by various black artists was also symbolic as the official BHM 2024 poster of the Elementary Teacher’s Federation of Ontario, displayed a trans-generational representation of the strength and style of Blackness. The accessories worn by both young people include a variety of symbols from across the African diaspora – past, present, and future – highlighting African Canadian culture and society. “Black joy” reflects Black communities locally, provincially, nationally, and across the world.
The 2024 official Black History Month poster of the Government of Canada was also displayed as a tribute to “Black Excellence: A Heritage to Celebrate; a Future to Build”. The poster celebrates the rich historical and current contributions and accomplishments of Black people in Canada, while also aspiring to embrace new opportunities for the future. It acknowledges that people of African descent represent a distinct group whose human rights must be promoted and protected.
The cuisine we enjoyed was a delightful mix of traditional Afro-Indo-Caribbean dishes ranging from curry to chana. One of the highlights was the rice and peas, a popular side dish across the Caribbean that was brought to the West Indies by enslaved Africans from the Akan tribe of the Ivory Coast and Ghana. This dish has been passed down through generations until it evolved into what it is today. Although there are many variations exist, it was surprising to learn that Jamaican rice and peas traditionally include red kidney beans, rather than the use of pigeon (gungo/congo) peas served at the event, is also served on Sundays.
The indentured Indian community arrived in the late 19th century in the Caribbean and was delighted by the reception of their traditional slow-cooked goat curries, which often used rationed mutton on weekends. Curry has become an integral part of Caribbean history, brought by Indian servants who were brought to the then-English colony to work on sugar plantations after the abolition of slavery in the 17th century. Today, curry is one of the most popular dishes throughout the Caribbean, usually made with goat, prawns, chicken, crab, or pork.
Here is a curry chicken recipe you can try at home:
INGREDIENTS
2½ lbs Chicken
2 tbsp Curry powder
2 tbsp All-purpose or Chicken seasoning
1 ½ tsp Salt Or salt to your liking
5 Pimento berries (allspice)
3 Cloves garlic Crushed
1 Medium onion Chopped
3 Sprig of fresh thyme
2 Medium carrots Chopped
1 Small potato Diced
1 ½ tsp Freshly grated ginger
1 Small scotch bonnet pepper seeds removed and finely chopped
3 tbsp Cooking oil
Boiling water
Wash the chicken:
1 lime/lemon To wash the chicken
1 tsp Vinegar To wash the chicken
INSTRUCTIONS
- Remove the skin (if there is any) from the chicken and cut it into small pieces.
- Wash the chicken in water with the juice from the lime/lemon and the vinegar.
- Drain away all the excess water from the chicken. Dry with kitchen towel if necessary.
- In a kitchen bowl, add the chicken, onion, garlic, scotch bonnet pepper, pimento berries, ginger, salt, all-purpose seasoning, the curry powder and mix everything together and leave to marinate for 30 minutes or more.
- In a pot add the cooking oil and put to hot on medium heat.
- Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides. Don’t let the pot burn, add a tip of water if necessary.
- Stir in the carrot, potato and thyme.
- Add water enough to cover the chicken in the pot.
- Cover and leave to cook for 25-30 minutes, until the chicken is cooked and the water is reduced to a curry gravy.
NOTES: Jamaican curry chicken serves best with hard food, our pumpkin rice or Jamaican favourite rice and peas.
This event would not be successful without everyone who helped set up and create a diverse effervescence and thank you for contributing to such a culturally rich event filled with laughter, joy, and festivities! More to come.
