The Stingray and Taino Culture

Did You Know: Since ancient times, stingrays have been a part of the Caribbean’s marine environment and the cultures of the region’s Indigenous Peoples. Taino and other Caribbean Indigenous Peoples, for example, would traditionally use the barbed spine located toward the bottom of a stingray’s tail in various ways. Stingray barbs would sometimes be used as tips for spears and arrows used for hunting or weapons, as well as for adornments like necklaces and bracelets. Like sharkskin, the rough skin of certain stingrays were  also used as a grating tool to grind yuka (yuca/cassava/manioc) into a fine powder.  Some Taino words for stingrays include Libusa, Sabina, Lebisa, and Chucho (spotted eagle ray). - UCTP Taino News © 2013

MAISI

Did You Know – The Taino word for corn is maisi or mais (maiz), which is the origin of the word “maize”. While not as important as yuka (manioc/cassava), it was a significant food source found throughout the Caribbean islands in several varieties. Traditionally, corn was eaten, roasted, off the cob as well as ground into meal. According to Spanish conquistador Gonzalo Fernández de Oviedo y Valdés, it seems that cornbread was not as favored as it molded faster than bread made from yuka. Some chroniclers stated that Taino drank a fermented corn beverage called chicha as well as a fermented yuka beverage called uiku.  A traditional Taino form of boiled corn dumpling called guanimeis still made today in various forms. – UCTP Taino News © 2012

Yuca or Cassava

Did You Know: Yuka (yuca), also known as cassava or manioc (Manihot esculenta) , is a starch rich plant, which thanks to the Taino People is now grown worldwide. Yuka is a part of the Euphorbiaceae family, and its roots are described as long with a thick brown rind that encases the edible part. Cassava is major source of carbohydrates, and it contains large amounts of calcium, phosphorous, and Vitamin C. Unfortunately, yuca is very low in protein and other important nutrients. An interesting fact about this root tuber is that it in fact contains small traces of cyanide; in some cases from about 20 milligrams and above. Boiling the root will eliminate the toxicity. Yuka can be prepared and eaten in many ways. Cassava bread or kasabi/kasabe, a traditional crispy flat bread made by Taino and other Indigenous Peoples of the region. Is still popular throughout the Caribbean and is eaten with fruit spreads, butter, or a variety of other foods. Boiling the root is the most common way of eating yuca, and it can be a replacement for potatoes or plantains during meals. Yuca can also be used as a replacement for potatoes in dishes such as purees, dumplings, gnocchi, stews, or soups and it is the main ingredient in Tapioca. Traditionally, yuca is believed to have anti-inflammatory and anti-viral properties and is sometimes used to treat arthritis, stomach disorders and even diabetes. - - UCTP Taino News © 2009

Yuka root tubers

Taino Agricultural Science

Did You Know: The Taino developed an agricultural science based on an intimate knowledge of the world around them? For example, when planting iuka (yuca/manioc, cassava) Taino traditionally follow the lunar cycle. Why is this done? The moon phase cycle is followed because there are certain insects predators like the Bibijagua (black ants) and others who like to eat young iuka plants. These insects usually prefer to hunt during the full moon and are either dormant or less active during the “waning” moon period. When iuka plants are young they have little defenses to ward off natural enemies. The Taino planted iuka during the waning moon to allow time for the plants natural toxin defenses to develop. – UCTP Taino News © 2009