
For the past week, Diitabiki has been hosting a Brokoday for the people of the village that died during the past year. On the first day Captain Baja, my counterpart, send a boy to tell me to come to the other side of the village with a chair and a machete. We diced sugar cane into tiny pieces with our large knives. I steadily got faster and more precise with my work until I acquired three blisters and was ordered to stop. That afternoon, we crushed the chopped sugar cane to make juice in a long troth, dancing to traditional music as we rhythmically pounded the mortars. We then boiled the liquid, drank it, and enjoyed a meal.
The next day I was called to the meetinghouse, where great masses of smoked fish, cassava bread, rum, and soda had been gathered from villages throughout the Tapanahony. We sent a basket to the Gaanman and divided the rest among ourselves. Later, the young people took a flotilla of boats onto the river. One such boat carried at least sixty people and was equipped with a sound system and loudspeakers. We raced through the water in unconventional patterns, and some boats suffered minor collisions.
For the next few days we busily worked on finishing the stockpile of food. Even today, five days after the Borokoday started, we still have provisions left over. Brokodays can last up to a week depending on how long the food lasts.
Brokodays, as I have since learned, follow a specific format. The first day is called “mortar,” during which men cut sugar can into small pieces, and women pound the cane in a large trough to make sugar water. The second day is called “the wood has arrived,” during which everyone piles into dugout canoes, cuts wood and brings it to the village. In recent years, however, this tradition has changed. Now people load wood into boats, goes out on the river with food, music, and dancing, and brings the wood back again. The third day is called “distribute food,” during which food gathered for the Brokoday is cooked (theoretically with the wood gathered the day before) and taken to specific points throughout the village. The remaining days, which can be up to four depending on how much food they have, are called, “set the table,” during which the chiefs pour libations to those who have passed away and then everyone feasts.