Browse Items (215 total)

Seraz Ourit.pdf

Seraz Poul.pdf

Bouyon Pwason.pdf

Roti Dile Koko.pdf

Nouga Koko.pdf

Crawley ravanne interview.mp4
Film of France Bertrand and Joseph Bertrand describing how to make a tambour using different animal skins and compare Chagossian and Mauritian playing techniques. Filmed in Crawley, UK, in July 2017.

Crawley ravanne demo.mp4
Film of France Bertrand and Joseph Bertrand Joseph Bertrand teaching children how to play Chagossian tambour. Filmed in Crawley, UK, in July 2017.

Crawley dance demo.mp4
Film of Berthe Tiatous showing girls how to put on their dance costumes and teaching them to dance Chagossian sega, accompanied by performers from the Chagos Tambour Junior UK. Filmed in Crawley, UK, in July 2017.

IMG_7620.jpg

Chagossian cuisine - 95.jpg
The coconut milk is passed through a sieve to separate it from the grated coconut pieces.

Chagossian cuisine - 94.jpg
The coconut milk is passed through a sieve to separate it from the grated coconut pieces.

Chagossian cuisine - 91.jpg
The juice is squeezed from the grated coconut.

Chagossian cuisine - 93.jpg

Chagossian cuisine - 84.jpg

Chagossian cuisine - 81.jpg
The coconut milk is passed through a sieve to separate it from the grated coconut pieces.

Chagossian cuisine - 82.jpg
The coconut milk is passed through a sieve to separate it from the grated coconut pieces.

Chagossian cuisine - 76.jpg

Chagossian cuisine - 74.jpg
The coconut is opened by repeatedly hitting the blade of the knife across the middle.

Chagossian cuisine - 66.jpg
The coconut is opened by repeatedly hitting the blade of the knife across the middle.
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