Currently, there are 281 million international migrants in the world, of which 117 million were displaced for forced reasons, such as conflicts, violence and natural disasters, according to the 2024 World Report on Migration, published by the International Organization for Migration (IOM).
In spite of the significant challenges, the migration phenomenon continues to impel human development, promoting deep transformations in social, economic and cultural spheres.
Concerning the economic contribution that migration brings, the Report highlights the following:
- International remittances increased 650%, going from 128 billion to 831 billion dollars between 2000 and 2022.
- Immigrant remittances exceed direct foreign investments in the increase of the GDP of developing nations.
The International Migrants Day, celebrated on December 18, offers an opportunity to reflect on all those contributions and on the positive impact immigrants generate both in the societies that take them in and the communities of origin.
Among those transformations, the culinary one stands out as a bridge between cultures, symbolizing the capacity of the migrants to enrich the societies that take them in, while preserving and sharing their own cultural identities. In Boa Vista, Roraima, the Fraternity – International Humanitarian Missions (FIHM)
, through the Indigenous Cultural and Training Centre (ICTC)
, organized the 13th Indigenous Intercultural Fair, with the subject “Culinary Heritage”. The event emphasized the richness of the indigenous culinary traditions, gathering together not only the indigenous immigrants, but also the local society, in a space for cultural exchange.
Indigenous Intercultural Fair: Tastes and Stories
The Indigenous Intercultural Fair, carried out on December 14, was a celebration of the identity and ancestry of the indigenous peoples. During the event, typical dishes such as Warao grated stew ( typical dishes such as grated stew – a broth prepared with the jabajaba [Warao name] species of fish) and Macula beiju (pancake) were prepared right there and offered for tasting. Also for purchase by the public there was: natural juices, caxiri (fermented manioc juice), Macuxi damurida (spicy soup of pepper and fish), Pemon kumache (hot sauce), products based on pepper as sauces and jams.
Each recipe brings not only unique flavors, but also stories that reflect the sustainable use of natural resources and the symbolic relationship of the indigenous peoples with the land.
“Cuisine is a mirror of the history and wisdom of our peoples. These meetings allow indigenous people and Brazilians to learn from each other, and strengthen their community ties”, affirmed Diolimar Tempo, of the Kariña tribe. She also emphasized that cookery is an essential expression of the indigenous identity, connecting people with their ancestry through techniques for preparation and characteristic ingredients, such as manioc, maize, native fruits, and fish. For the indigenous peoples, planting, harvesting and preparing food are rituals that reaffirm respect for the land, promote sustainable practices, and preserve biodiversity.
Cultural Connections and Communal Development
The volunteer humanitarian server Oliver, of the Fraternity – Humanitarian Missions (FIHM) reinforced the importance of intercultural events such as the fair for encouraging a dialogue among different peoples. “When sharing their recipes and techniques for preparation, the indigenous people not only feed the participants, but also foster an exchange of knowledge and the valuing of their traditions. The public has the opportunity of coming to deeply know about the indigenous culture, from the ingredients used to the symbolic meaning of each dish”, he affirmed.
Besides that, Oliver emphasized that the Fraternity – Humanitarian Missions (FIHM), over the years, has invested in trainings focused on the indigenous peoples, with courses on Portuguese and entrepreneurship workshops, to strengthen the autonomy and generation of income of those communities. Workshops on marketing, taking care of the client, and financial management have been fundamental for the indigenous people being able to develop skills and expand their opportunities within the context of accommodation.
Cuisine as Cultural Heritage
Indigenous cuisine is an important referent on the cultural identity of the original peoples and has profoundly influenced contemporary Brazilian cuisine. Ingredients such as manioc, maize and palm, as well as traditional techniques such as using clay cookware and natural fermentation, are examples of that rich heritage. In a context of growing urbanization and loss of territory, cookery becomes a symbol of resilience, reaffirming the identity of the indigenous peoples and fostering respect for their history and rights.
On celebrating the cultural diversity through gastronomy, the Indigenous Cultural Fair showed how immigration can be a transforming force, uniting people of different origins around common values. Each dish served not only nurtured the participants, but also told stories, built memories, and opened the space for an intercultural dialogue. In a world marked by displacements, cookery is a universal language that connects, enriches and preserves cultures.
On the International Migrants Day, the celebration of the indigenous culinary heritage shows us the essential role of immigration in the building of more inclusive and culturally rich societies. On valuing the contributions of the migrants, we recognize that each story, each taste and each so diverse a culture are part of a shared legacy that should be preserved and celebrated.
