Bwenawa brought my attention to two wooden planks raised about four feet above the ground. On the ledges were lagoon fish sliced open and lying in the sun, the carcasses just visible through an enveloping blizzard of flies. You see, said Bwenawa. The water dries in the sun, leaving the salt. It's kang-kang {tasty}. We call it salt fish.Ah, I said. In my country we call it rotten fish.
In the passage, the author describes a scene where Bwenawa shows him wooden planks with fish that are drying in the sun, surrounded by swarming flies. Bwenawa explains that the drying process leaves behind salt, which they refer to as "salt fish," emphasizing its flavor. This illustrates a cultural difference in food preparation and perception.
The author humorously contrasts this with his own experience, noting that what is considered a delicacy in this culture is viewed negatively in his own country, where it’s labeled as "rotten fish." This exchange highlights not only differing culinary practices but also the subjective nature of taste and how cultural contexts shape our perceptions of food.
