THE BOTTOM, Saba — A series of hands-on heritage workshops formed an important part of this year’s Emancipation Day celebrations on Saba, giving participants the opportunity to explore the island’s culinary traditions, medicinal plants and cultural heritage.
Hosted by the Saba Heritage Center in collaboration with the Community Development and Culture Department and several community partners, the programme was designed to preserve and pass on traditional knowledge to future generations.
One of the workshops focused on traditional Saban corn pudding, with Cassandra “Sandy” Wilson teaching participants the time-honoured methods of preparing one of the island’s best-known dishes while explaining its history and cultural significance.
Another popular session featured a cassava bread workshop led by Jewel Daal, owner of TJ’s Cassava Coal Pot restaurant in St. Maarten. Participants took part in every stage of the traditional process, from grating the cassava to shaping and baking the bread, while learning about its historical role as a staple food that sustained earlier generations.
The programme also included a Saba Bush Medicine Identification Workshop, where local expert Pastor Liburd introduced participants to traditional medicinal plants found on the island. Through stories and demonstrations, attendees learned about the uses of plants such as soursop, white sage and bay leaves, highlighting the knowledge passed down through generations.
Strengthen appreciation for local cultural heritage
Organisers said the workshops were intended to strengthen appreciation for Saba’s cultural heritage by combining practical skills with the stories and traditions behind them. They thanked the instructors, participants and partner organisations for helping make the Emancipation Day programme a success and for contributing to the preservation of the island’s rich cultural legacy.
