Saraca
The following information was taken from Dwight Logan's book 'The Socio - Cultural History of Petite Martinique A fishing island Community'.
Dreamer's (mostly the old women in the society) relate their dream to the family members of the deceased. Most dreams were inturpreted as a request for sacrifies. If the request were not met purnishment may follow.
Saraca is the name given to activity of cooking a large quantity and variety of food on a wood fire. The menu entails pigeon peas soup or any other pease or beans soup, which must contain any salted meat, and dumpling. Also included in the menu are provisions, rolled cou-cou made from corn flour, rolled rice and various kinds of meat. It has a spicy taste, flavored by the smoke from the fire.
An integral part of the saraca is the sacrificing of animals, including fowls, goats, pigs, sheep or cattle, usually males. It is called 'Bleeding the animal'. It is done at the foot of the main step leading to the house which is hosting the saraca or the step leading to the back door. Sometimes it is done at the site of an old foundation, that is, the which once occupied the home of an ancestor, or it can be done anywhere found suitable by the organisers.
Before and after the animals are slaughtered, rum and water are poured on them inviting the ancestors to partake in the sacrifice. Nothing significant takes place in Petite Martinique without rum and water poured on the ground. Infact, before partaking in any alcoholic drink a Petite Martiniquian would pour some on the ground for his/her ancestors.
The Meat from the animal or animals is cleaned and seasoned to form part of the Saraca meal. A portion of the cooked meat (usually the left leg or a portion of the left leg) will form part of the parent's plate