Arepa and the Taino

Did You Know: An arepa is a flat corn bread patty developed by Indigenous Peoples in Northern South America, but its use has spread throughout the Caribbean region for generations. An arepa can be made fresh or with dried corn, which is ground into flour and made into dough that can be cooked in different ways. If dried corn kernels are used, however, they are boiled and soaked in water over night to breakdown the “hull” of the corn. Some Indigenous Peoples' communities also add ground limestone or ashes to breakdown the hull. The term arepa is incorporated in the Taíno language today, but it is actually a “loan word” with its linguistic origin coming from the language of the Karina or “true” Carib peoples of mainland South America. – UCTP Taino News © 2013

Batea is Taino

Did You Know: Batea are oval or circular wooden trays used traditionally by Taino to carry food, wash clothes, or pan for gold. Today, Taino and others in Kiskeia (Dominican Republic) continue to make and use them for these same purposes, still calling them batea, which is its Taino name. Batea is pronounced  "bah-teh-ah." - UCTP Taino News (c) 2013 

On the term Taino

Did You Know: The term Taino appears twice in the historical record spoken by Taino people as a way to describe themselves collectively. In one instance, Dr. Diego Alvarez Chanca, reports that on the island near Guadeloupe, Indigenous women and men from Borikén (Puerto Rico) used the word Taino to differentiate themselves from other Indigenous Peoples in the area. Chanca was an eyewitness to the encounter. In a second introductory encounter, Melchior Maldonado was exploring Kiskeia (Dominican Republic), and a group of Taino men led by an elder male also identified themselves using the term Taino. This event was recorded by Peter Martyr D'Anghera who received the information from an eyewitness. While Chanca, misinterprets Taino to mean “good,” D'Anghera translates it as “good men,” which is closer to the actual interpretation of “good people.” - UCTP Taino News © 2013

Taino Flag

Did You Know: The flag of the United Confederation of Taíno People (UCTP) represents Taíno people “reaching out in solidarity” across the Caribbean Sea in all the sacred directions wherever their relatives can be found.  The original flag symbol was created in 1997 for the UCTP by artist Marie Crooke and further elaborated by artist Joe Leon. The UCTP flag is a part of the permanent collections of and displayed at the Smithsonian’s National Museum of the American Indian in Washington, D.C.; the Mashantucket Pequot Museum in Connecticut; the Institute of American Indian Arts in New Mexico; the Virgin Islands National Parks Service; and the Sami Parliament in Norway.  – UCTP Taino News (c) 2013

Taíno Political Organization

Did You Know: Taíno society was organized in two sectors - nitaíno (community leaders) and naboria (general community members).  Community life was administrated by chiefs and sub-chiefs called kasike (cacique), who in turn were supported and often advised by other community and spiritual leaders called behike and buhiti among other names. The traditional territories (called cacicazgos by the Spaniards) controlled by kasike were actually confederations of iukaieke (yucayeque) communities with populations that ranged from several hundred to thousands of people. As Taíno society developed over time, powerful kasike (caciques) united these communities into political states that were ultimately guided by a grand or paramount chief. In 1492, Kiskeia (Hispaniola) was organized under five confederations. Boriken (Puerto Rico) was organized under 20, with the Guainia (Guaynia) territory being the largest and most politically powerful. -  UCTP Taíno News © 2013

Taíno vegetable root tuber: iautía (yautía)

Did You Know: Among the various indigenous vegetable root tubers cultivated traditionally by Taíno people, iautía (yautía) was, and remains a favorite. Similar to the Taíno staple of iuka (yuca), the iautía tuber has an elongated shape and the skin is bumpy, patchy, brown, and shaggy and it needs to be cooked before it is eaten as it contains some toxins. It has a nutty, earthy flavor with starchy consistency when prepared and its flesh can be white, yellow, pink or purplish.  In much of the Greater Antilles the tuber is still identified by its Taíno name – iautía - however; it is also sometimes called malanga, tannia, or cocoyam. In the Lesser Antilles iautía is also called dasheen and is often confused with the similar plant taro. The young, unfurled leaves of some varieties are sometimes boiled in soups or stews such as in Caribbean callaloo. The iautía’s botanical genus is Xanthosoma, it is high in carbohydrates, has some proteins, it is a good source of dietary fibers, high in Vitamins C and B, high in potassium, its starches are easily digestible, it has no cholesterol, and is free from gluten. – UCTP Taino News © 2013