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.