Iguanas are protected under wildlife preservation laws, but eating the iguana and its eggs is a recognized cultural practice - and it’s hard to legislate around that! And that cultural practice –combined with a little commercial flair is what drew us to the Queen’s Square Market on Wednesday for an instruction in showing one’s wares and a lesson in iguana dressing.
Jules Vasquez Reporting,
It’s a sun hot sighting that caught our eye – and how could it not? The odd pairing of a startlingly lifelike doll – dread chain and all – propped up beside a hog-tied iguana that’s barely alive, in front of the Queen Square Market. And so what’s the doll’s role? It’s all about marketing.
“He just brought him out this morning and the crowd, everybody stops and watch it and when you have it between two iguanas and everybody stands and watch it, somebody asked what is the baby doing there and the people are afraid and he says that see, the baby isn’t afraid of the Iguana.”
The iguana is there because he was being sold on the streetside at the Queen Square Market.
Jules Vasquez,
How much for the iguana?
“$20.”
Jules Vasquez,
$20 for it cleaned though.
“Yes.”
Jules Vasquez,
$15 if you clean it yourself.
“Yes.”
Jules Vasquez,
But most people can’t handle it?
“Because they don’t know where the scent is, only knows where the scent is.”
And the man who knows is Lloyd – with considerable dexterity he showed us how to prepare an Iguana for a stewing. He did it in ten minutes flat - and his quick work caught the eye of Florence Neal. She lived in Cayo as a child were a stew ‘guana was a regular Easter treat.
Florence Neal,
“That was Sunday dinner. That is the Sunday dinner because Iguana used to be our original food when it comes on lent time and Easter.”
Jules Vasquez,
So you eat the egg and so?
Florence Neal,
“Sure I eat the egg because when you eat the egg you eat a whole Iguana.”
And for her seeing it now evokes fond memories.
Florence Neal,
“It reminds me of back in Cayo. The last one I eat was when I had killed it and cut it and that was about five years ago.”
And today, the killing and cooking was done by Lloyd who told us he planned to stew it and eat it with the eggs on top He ended up with 52 eggs – which are a delicacy all their own.
Strictly speaking a permit is required for those dealing commercially with wildlife species, but last week an official from the Forestry Department told us that they also recognize cultural practices while encouraging responsible use of resources.
