Written by
Pablo Neruda |
America, from a grain
of maize you grew
to crown
with spacious lands
the ocean foam.
A grain of maize was your geography.
From the grain
a green lance rose,
was covered with gold,
to grace the heights
of Peru with its yellow tassels.
But, poet, let
history rest in its shroud;
praise with your lyre
the grain in its granaries:
sing to the simple maize in the kitchen.
First, a fine beard
fluttered in the field
above the tender teeth
of the young ear.
Then the husks parted
and fruitfulness burst its veils
of pale papyrus
that grains of laughter
might fall upon the earth.
To the stone,
in your journey,
you returned.
Not to the terrible stone,
the bloody
triangle of Mexican death,
but to the grinding stone,
sacred
stone of your kitchens.
There, milk and matter,
strength-giving, nutritious
cornmeal pulp,
you were worked and patted
by the wondrous hands
of dark-skinned women.
Wherever you fall, maize,
whether into the
splendid pot of partridge, or among
country beans, you light up
the meal and lend it
your virginal flavor.
Oh, to bite into
the steaming ear beside the sea
of distant song and deepest waltz.
To boil you
as your aroma
spreads through
blue sierras.
But is there
no end
to your treasure?
In chalky, barren lands
bordered
by the sea, along
the rocky Chilean coast,
at times
only your radiance
reaches the empty
table of the miner.
Your light, your cornmeal, your hope
pervades America's solitudes,
and to hunger
your lances
are enemy legions.
Within your husks,
like gentle kernels,
our sober provincial
children's hearts were nurtured,
until life began
to shuck us from the ear.
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Written by
Pablo Neruda |
In the storm-tossed
Chilean
sea
lives the rosy conger,
giant eel
of snowy flesh.
And in Chilean
stewpots,
along the coast,
was born the chowder,
thick and succulent,
a boon to man.
You bring the conger, skinned,
to the kitchen
(its mottled skin slips off
like a glove,
leaving the
grape of the sea
exposed to the world),
naked,
the tender eel
glistens,
prepared
to serve our appetites.
Now
you take
garlic,
first, caress
that precious
ivory,
smell
its irate fragrance,
then
blend the minced garlic
with onion
and tomato
until the onion
is the color of gold.
Meanwhile steam
our regal
ocean prawns,
and when
they are
tender,
when the savor is
set in a sauce
combining the liquors
of the ocean
and the clear water
released from the light of the onion,
then
you add the eel
that it may be immersed in glory,
that it may steep in the oils
of the pot,
shrink and be saturated.
Now all that remains is to
drop a dollop of cream
into the concoction,
a heavy rose,
then slowly
deliver
the treasure to the flame,
until in the chowder
are warmed
the essences of Chile,
and to the table
come, newly wed,
the savors
of land and sea,
that in this dish
you may know heaven.
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