In 1999, at the tail end of the last decade, I chose to leave my life in Vienna, Austria, to spend what I deemed a “sabbatical” on an island off the northern coast of Venezuela called Los Roques. How I got there is a story for another day. What had drawn me there was a woman – Nelly – and “El Canto de la Ballena.” Little did I know that my entire life was about to change.

I credit the beginnings of the work I have done the last ten years with a few months spent on that island. It was a time when hurricanes and storms wreaked havoc and destruction to the coast of Venezuela. I was on this tiny island – due north – as the weather passed through for weeks on end.

I wrote this story in February of 2000 when I had landed in cold New York but still had the stories of Los Roques fresh on my mind… I hope that my translation of Nelly’s words from the original Spanish do her justice.

Fish Soup

The point of the whole thing is food,” she said. “Good food. Real good food. A lot of people have forgotten,” she continued. “Three meals a day, sit down, take your time and eat warm food that is prepared with good ingredients and love. That’s the key,” she stresses, “love. It’s the way it’s washed, it’s the way it’s cut, it is the way one touches and it is the way one thinks as one touches. That,” she said, “is food and food is love.”
–Nelly Camargo, December 1999, Los Roques

Nelly made fish soup that day. I remember that is was one of those first days when the waves began to crash onto the porch. I don’t remember exactly when it happened, but I know that by that day, the beach was already gone, taken by the hurricane. And, I definitely remember that it seemed on that day like the waves were coming back for the porch. Soon after this day, we made sandbags because shortly after, the house next door fell into the sea.

The soup took hours. As the weather had been acting up again, everyone had the feeling of being wet and cold. Saying nothing, Nelly just went into the kitchen and started to work. In went the fish, the heads, the bones and just about everything else that could be found in the kitchen and on the island.

I guess that everyone who passed Nelly’s house that day could smell what was going on. So the soup cooked and the word spread, “Nelly is up to something.” And before I knew it, we were five people in the kitchen. Everyone was washing and cutting and chopping and rolling and laughing and talking. I know that I had never seen anything like it before that day. Music blared from the stereo and some were even dancing in the tiny, warm space.

In Nelly’s kitchen there is a window which looks down the hall and out to the sea. When you stand there and see the wooden spoons and the open window and the green-green sea in the background, you cannot help but stand still for a moment and breathe deeply. But that day, no one even looked to the window until about one in the afternoon, when the first faces began to appear.

The islanders were greeted with a big, warm smile and the question, “Are you hungry?” We went on that day to feed what seemed to be the whole island. Many faces and stories and laughter passed through my life that day. Nelly asked everyone, “Have you met Alabama?”

The feast went on into the night and here are a few of the recipes that were made. The fish soup was the best I have ever tasted in my life, but it remains Nelly’s secret. All I can remember is to put in everything you can find (plus coriander – the “spice of life”) and to do it with lots of love and laughter.

Fish in the Pan

Crush 5 cloves of garlic and salt in mortar. Add juice of two limes and a splash of soy sauce. Pour over fish fillets and let stand for awhile. Cook the fish on hot skillet with  the marinade.

Zucchini Carpaccio

Grate zucchini with skins into thin rounds. Lay flat on a big plate. Cover with juice of lime, salt, pepper and a little vinegar. Finish by grating parmesan cheese to cover.

Serve.

Red Cabbage

Cut cabbage into very thin strips. (The cutting is very important!) Crush garlic and salt in mortar; add roasted sesame seeds and crush a little bit more. Add vinegar, a little sugar, a little sesame oil and more roasted sesame seeds. Pour over cut cabbage and serve.

Nelly’s Arepa

Mix salt (about one-half teaspoon) and warm water (about three cups) in a big bowl with a tablespoon of oil. To this mixture, add ”P.A.N” or Arepa Flour until dough is of a consistency to roll in your hand. Shape into 1/2” thick rounds and fry in hot oil. Cook until brown. When they are finished, you have to “thump” them. If they are really done, they make a kind of hollow sound.

This is just the basic recipe. You may choose to add white cheese, sesame seeds or just about anything you want to add.

Nelly moved El Canto de la Ballena in January of 2000, just after the storms had stopped. The new building is a bit further from the beach and behind the fishing pier.

I left Los Roques a few weeks after the Y2K panic was over and our world continued to spin; however, I don’t think that we would really have noticed any computer meltdown on that island. I have not laid eyes on Nelly since that time and have not spoken to her for much too long. I hope that she remembers me and will be proud when I say that the seeds for my work with the former Project Alabama and now Alabama Chanin were watered in her kitchen.