Stichword-Archiv: decolonizing

Praxis De-colonial is an online participatory performance devoted to making change and creating organic/ecological matter together.

We need to crush our ideas to share the substance. The gesture of crushing comes from a wooden utensil that African women use to crush grain in a wooden receptacle: the mortar. This gesture requires an effort, it has a beautiful rhythm, often elegant. It is the preliminary to the ritual of the meal. It already prefigures the taste of food and the art of eating and sharing in certain cultures even today.

We invite you to share our ideas, our intellectual, sensitive, aesthetic and political acuity in the service of a gustatory praxis to accompany the de-colonial process that society, groups and the world need. Pélagie and Clara sing the reading of some articles of the “Code Noir” (ref. Louis Sala-Molins, Le Code Noir ou le calvaire de Canaan, 1987) in French, English and Spanish. During this time, it is proposed to the participants to peel onions which will later be used to make a soup.

This soup will have a flavor and a perception that will invite us to the journey of food through the body (collective) and the mind (the world of ideas) towards a process of transformation of materials for a reactivation of the collective conscious sense of change.

The recipe ingredients: 5 onions, 1 large tomato, 1 carrot, salt, pepper, vegetable oil, 2 tablespoons of fresh cream.

During the performance: Come with the onions and peel them during the reading. Take a round-tipped knife to cut off the tail of the onion, then continue peeling them by hand. The leaves of the onions look prettier when peeled by hand.

After the performance: To prepare the onion soup, take a medium saucepan and put 2 tablespoons of oil. As soon as the oil is hot, put the onions in and fry them for 10 min., then add the tomato cut into pieces and the carrot cut into pieces. Stir everything for 5 min. Then add 500 ml of water, cover and boil for 20 – 25 min. Put the soup in the blender, mix, and it’s ready to add the cream. Enjoy the tasting!

Pélagie Gbaguidi