BY TATTIANA ABOLA
From the kitchen came an enchanting aroma;
Cooked in the clay pot it thumped me to devour.
No longer could I wait to be served a salver;
Oh how I craved for the tala cooked on fire!
The tala and chopped taro leaf;
With diced pork liver, heart, and rib.
Blended and boiled on the fire;
The spices were added to produce a spicy flavor.
My lunch to consume under the swaying palm trees;
On my island home ’s white sandy beach.
Served on big coconut shell chiefly for me;
Consume me with taro, my delightful lunch favorably.
Tala is “pork blood” in the Tawala language of Milne Bay province. It is a traditional dish cooked for any form of gathering when a pig is slaughtered. To not waste every part of the pig, its blood must also be cooked.
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