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, he tells how they prepare fish as a"migan, which means chopped, in the savages’ language."

For the migan recipe, see the The [migã] recipe page