Welcome to MIGAN - the webportal of Caribbean archives
This is the homepage for MIGAN - the directory of Caribbean archival institutions.
MIGAN, Memory of the Islands : Gateway for Archival Networking, is a webportal that gives access to the archival resources of the Caribbean. In its full achievement, it will connect all Caribbean archival institutions in a common data base, and give access to digital archival contents and full descriptions of fonds and collections kept throughout the Caribbean.
It already aims at providing a detailed directory of public Caribbean archives. This directory is a collaborative project, in which each participant is responsible for the contents describing their institution.
This project is based on an intense collaboration among CARBICA members. Open to all national, territorial or private archival institutions, it should become a valuable tool for students and researchers who will want to locate historical sources in the Caribbean area. It will also provide to teachers and schoolchildren useful resources on key facts on the “making of the Caribbean”.
MIGAN is implemented under the ICA – AtoM software.
ICA-AtoM is a fully web-based archival description application that is based on International Council on Archives (ICA) standards.
To know more about MIGAN, see the about MIGAN page.
A [migã] is a savoury creole dish made of a stewed mixture of breadfruit or green figs with saltfish or pigtails and bacon. It dates back to the first period of European contacts with the Amerindian population, and it is uneasy to assign to it a precise etymology : either from the Portuguese and Spanish “migar” (to mix), or from a Tupi-guarani term.
It metaphorically refers to the idea of the mixing of things together. Thus, it fully meets the idea promoted by CARBICA to create an exchange platform and a product that would result from the contribution of each particular Caribbean country and archives, with their own identity and their own concerns.
The [migã] recipe was first described by Guillaume Copier, a Huguenot who flew from France to St Kitts then Martinique in the 1630’s. In his History and Travels of the West Indies, printed in Lyon in 1645 after a stay in St. Christopher from 1629 to 1636, page 112, speaking of fish, he says he puts in the flesh "migan, which means chopped, in the savages’ language."
For the migan recipe, see the The [migã] recipe page
The [migã] recipe
In the Caribbean, it is a dish cooked with green figs or with breadfruit, or with malanga, mixed or not with pork or even with codfish, but with a creamy consistency.
In a leaking breadfruit and raw peeled, you remove the heart that is not good (in Creole, it is called the "coil") and you cut the flesh into cubes.
You cook these dice from the breadfruit in salted water with 100 grams of bacon and ham as much, also cut into small dice, and with a pig's tail truncated, you also put 1 onion 4 nails cloves with 2 sprigs thyme, 3 cloves garlic, 1 sprig of parsley, 5 or 6 onions, chives or country, some pieces of pumpkin, 1 chili pepper and 1 stalk of celery.
You simmer gently reminding the famous adage: "A stew is never in a hurry ..." until consistency precisely a stew.
After André Nègre, Antilles et Guyane à travers leur cuisine, Editions caribéennes, 1985