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Roberto Mendoza’s Memoirs of Admiral Don Christopher Columbus

A fiction by Paul Mirabile

I, Roberto Mendoza, in this year 1550, ship’s boy on Christopher Columbus’ first and second voyages to the West Indies before my promotion to sailor on his third and fourth voyages, testify to the veracity of the eye witness events that I record for posterity. And in spite of their devastating raw truth, it is my troubled conscious that has conducted my hand, goaded my intelligence to write down these sorrowful facts. For facts they are, regardless of the prestige and boons that Columbus received from his protectors and admirers.

Where shall I begin? How do I burrow through the layers of unquestionable fame that has marked that name to reverberate with the clanking of the slave chains, the death rattles in the gold and silver mines, the gnashing of teeth, the hangings and dismemberments … the insensible apathy of the subjugation or submission of the Indian masses?

It has always appeared to my young eyes that Columbus’ achievements were enveloped in an aura of mystery or incomprehension. I may even add an aura of fantastic falsifications, mainly initiated and authorised by Columbus himself and his unquestioning gallants.

I knew him well, too well to be duped by those seductive charms of his, that subtle cunning, a mask donned whenever a fruitful occasion arose, yet under which lay a brutal, tyrannical individual bent on attaining his greatest ambition: wealth and glory, and this at any price. What was the little ditty that some fool invented for innocent children and naive adults to recite: “In fourteen ninety-two Columbus sailed the ocean blue?” A ridiculous rime to recall that wretched year. Yes, I say that wretched year for it celebrated the Genoan hero’s glorious voyage.

During that fatal year of 1492, two other major events occurred in Spain which I believe to be in relation to Columbus’ conniving his way into Isabella’s confidence: the expulsion of the Jews to North Africa, Italy and Constantinople, and the capitulation of Granada, the last stronghold of the Muslims in Spain, to the Christian kings. Henceforth, Spain rid herself of those ‘impure’, centuries-laden ‘foreign’ plunderers. Did not Columbus write in his logbook (if we are to believe Bartolomé de Las Casas’s transcribed copy of it) that he was overjoyed by those two events: ”thus you (the Monarchs) have turned out all the Jews from your kingdoms and lordships”, and ”the royal banners have been placed on the towers of Alhambra”[1].

This being said, because of the expulsion and the reconquest, Columbus’ true birthplace had to be concealed, for any negotiation with Isabella or Ferdinand. This hero was not born in the city of spaghetti and banks, Genova, as commonly known. The darling of the Spanish monarchy was born in the land of the corsairs, in Calvi, a lovely port town in Northern Corsica, indeed conquered by the Genovans and governed by them during five centuries, but none the less born and bred far from the banks of Italy. Corsica, where for centuries Vandals, Ostrogoths, Greeks and Lombards, and ill-bred Aragonese and Genovans vied for domination, intermingling, integrating and assimilating.

Why would Columbus lie about his place of birth? Was it out of fear of a possible ‘corsair descent’? One that connoted piratry, pillage and other misdeeds [2]? Be that as it may, the rogue managed to cajole Queen Isabella into giving him enough maravedis[3] to undertake a voyage that would heighten the glory of the conquering Spanish Monarchy and the new-founded kingdom.

And that was how Admiral Don Christopher Columbus frayed his way to fame and fortune!

With the Queen’s glittering maravedis he commissioned three caravels : the Nina, the Pinta and the Santa Maria, the third of which he navigated himself, the other two by the Pinzón brothers. How I happened to be aboard the Santa Maria is a long story with which I shall not bore my readers.

So there he stood at the prow, mantled in a vaporous circle of pride and arrogance whilst we, his sea-faring companions, sweated away on deck or in the hold, were fed rotten food, furled and unfurled the sails without respite, hunted out the innumerable rats that ran amok below, withered under the insufferable heat of September. I myself almost fainted under the long, long hours of tedious work, boredom and especially fear; fear that we and our tiny caravel, surrounded by thousands of leagues of far from blue waters, would be food for the horrible undersea monsters that had swallowed many a brave crew and their vessels with yawning jaws and leathery tentacles. All of us were terrified, and the five weeks we spent crossing a swelling ocean towards the East, or so we all thought, triggered a feeling of panic, alienness and remorse. The admiral described the ocean like a river; I myself felt like a cork in a rainswept pond, jostled and jolted, no land in sight, our water and meat, taken aboard at the Canary Islands, foul-tasting, half-eaten by the enormous black rats.

Did the great Admiral not consult the stars? Eastward? There was nothing — only rolls and rolls of higher and higher walls of water battering the fragile sides of our vessels. And I, so young, asked myself time and time again, how did an incompetent sea-faring fellow like Columbus ever win the confidence of Isabella and Ferdinand ? Oh how I recall his bulky figure at the prow, oftentimes behind the helm, screaming orders or simply staring out into the watery vastitude, dreaming no doubt of gold … gold … and more gold … He had written the word ‘gold’ seventy-five times in his logbook during the first two weeks of our crossing!

How many of our poor sailors had been beaten for insubordination, had suffered the excruciating trial of keelhauling[4], one or two even hanged for attempting mutiny, so fearful were they of being devoured by sea monsters, dying of thirst or hunger or being bitten by the furry rats that thrived below in our beds of straw?

At long last I heard the cry “Land ahoy!” coming from the crow’s nest. Yes, we finally reached a cluster of islands that would be named Guanahani[5], Cuba, Haiti and the Dominican Republic on the maps of future cartographers. It was on these islands that my first glimpses of a barbaric and despotic Columbus would not only be corroborated, but magnified to the heights of psychopathic insanity. For it became more and more evident to me that the Admiral, whom I considered in my youthful age as a hero, had no intentions of treating the indigenous peoples of these islands either as equals or with a soupçon of humane sympathy. He indeed judged them somewhat higher than animals, yet whose only human value was how much they would bring him as slaves sold in Spain, or how much gold and silver they would extract for him from the mines and rivers. All he saw in these peaceful peoples was the glitter of gold fastened to their noses and the rings of equal glitter hanging off their ears and arms. He saw gold everywhere, even gold stones shining in the rivers! He wrote in his logbook that gold grew in clusters and could be plucked off trees like fruit!

The way in which he ferreted information out of the Indians about gold deposits turned my stomach. His obsession with gold drove him into periodical frenzies during which time he would beat, even torture the poor indigenous man or woman who failed to locate the deposits. He spent his sweltering nights tossing and turning in bed, totally possessed by this maniacal craving.

But his brutality was not limited in this direction: The Spaniards or other Europeans who disobeyed  him or sought to outmanoeuvre him in the pursuit of power or riches were tracked down and hanged, accused of criminal acts. His barbarity knew no bounds, nor his slave-selling which began to enrich him immensely.

On our second and third voyages, which led us to the islands of Granada and Tobago, the abundance of gold extracted was tantamount to the number of Indians he enslaved for his own ‘household’ purposes, and those he sold into a slavery which by then had become a thriving, lucrative business. We navigated from island to island sowing the seeds of destruction as the stoic Admiral described their beauty, the exotic animals and birds, and especially the immense, awaiting riches buried under that beauty. How many of the indigenous he had killed when several tribes revolted against him, and how many committed suicide cannot be accurately tallied. I would learn much later that Las Casas put that tally at 1,500 Taion Arawaks.

Indeed, as time went by Columbus’ wrath found merciless outlets against Indians and Europeans alike as the settlements grew in economic and political importance. Indians who failed to extract enough gold from the mines had one of their arms cut off[6]. On many occasions he had rebellious Spaniards dismembered in public much to the outrage of the governors appointed to the settlements by the Spanish Monarchy.

The governors of these settlements began sending reports to the King and Queen relating the horrendous behaviour of Columbus, his obsession for power and riches, his masquerading as a ruling god-like figure over the ignorant natives. Testimonies piled higher and higher on the Queen’s pearl-inlaid writing-table, relating cases of rape, murder and mutilation.

On his return trip to Spain she immediately had him seized, chained and thrown into prison. She also expropriated all his extorted possessions, be they gold or land. There he rotted away for six weeks, so enraged was the Queen, betrayed by this ‘foreigner’. However, his brother Bartholomew, on his knees, pleaded tearfully in favour of his brother’s heart of gold, his innocence in all matters of governance, having been slandered by the governors and their lackeys who wrote defamatory reports to wreak vengeance upon a man whose glory and greatness surpassed theirs. The Queen hesitated. It was King Ferdinand who decided to have him released.

His release from prison had puffed up his ego, unlocked his megalomania.

Columbus’ fourth and last voyage, between 1502 and 1504 with four caravels, took us to Martinique, Honduras, Jamaica, Costa Rica and Nicaragua. I had been appointed a full-fledged sailor by then and relished the idea of accompanying the Admiral, jotting down all his actions, prudently of course, so that I would not to be arrested for bearing witness to his ruthlessness, perhaps even hanged as a traitor. The ‘civilising’ process undertaken by him included plundering, murdering, enslaving and mutilation. Amidst the unbridled violence and sadism, he posed as an evangelist, a disinterested zealot deeply desirous to convert the ‘savages’ into God-fearing Christians, into ‘civilised’ beings like himself.

Columbus returned to Spain a hero of piety, magnanimity, sanctity. The impostor even wrote two books : the Book of Privileges[7] in 1502, an indecent mass of statistics which enumerate all his accumulated rewards wrested from the Crown under which lay the beaten and mutilated bodies of the indigenous, and the Book of Prophecies[8] in 1505, a shameful scream of smut comprising hundreds of citations from the Bible, all of which spell out in his vapid style his Christian ‘mission’ in the New World, ever so charitable and lenient towards the ignorant, child-like ‘natives’ ; a mission, indeed, pure in spirit, rightful in act.

With Columbus’ death the unwarrantable fervour that he had kindled slowly shrivelled into ashes. I retired from sea-life and found work in the Custom’s Bureau, a most comfortable employment. Besides, I was disgusted by all the tales told about him by the sailors, especially their bawdy narratives about the native women in the New World. I wished to leave my sea-legs behind and tread more earthy paths. Furthermore, my new tasks gave me ample time to read the posthumous reports about Columbus[9], many of which belied the benignant deeds and bountiful achievements of the monarchial and New World idol. It was after these important readings that I decided to begin my memoirs …

The rogue’s Book of Prophecies created quite a stir amongst the aristocratic castes : Columbus’ fantasies of promoting Isabella and Ferdinand as heads of a new crusade to the Holy Lands to defeat the Muslims, and there spread Christianity kindled many a nostalgic and gun-ho heart. The monarchs, wary of the old Admiral’s apocalyptic inaccuracies and religious bigotry, never took him seriously. I wonder if they had even read his book …

None the less, Columbus certainly provided an excellent example for other freebooters to follow in the wake of his doughty adventures. The slave trade between the Old and the New World thrived as well as the gold and silver that flooded the Spanish markets. It is no mere metaphor that this period in Spain was called as El Siglo de Oro (The Golden Century).

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[1]          Bartolome de Las Casas (1484-1566) a Dominicain priest who spent forty years in Hispaniola (Haiti and the Domican Republic) transcribed an abstract of Columbus’ lost logbook. How accurate or truthful is this copy is difficult to assess. Journal of the First Voyage of Christopher Columbus (1492-1493), translated by Clements R. Markhma : London, Hakluyt Society, 1893, pp. 15-93

[2]          Corsica : Columbus’ Isle, Joseph Chiari, edition Barrie and Rockcliff, 1960.

[3]          Gold coins used in mediaeval Spain during the 11th and 14th centuries.

[4]          A maritime punishment by which the sailor is ‘hauled’ under the ‘keel’ of the ship with ropes.

[5]          As called by the Indians. Columbus called this island San Salvador. Today it is called Watling.

[6]          On this point see Howard Zinn, Christopher Columbus and Western Civilization, Open Magazine Pamphlet Series, 1992.

[7]          El Libro de Privilegios. The English edition : Book of Privileges, The Claiming of the New World, John W. Hessler, 2014.

[8]          El Libro de Profesías. The English edition : Book of Prophecies, Repertorium Columbianum, Blair Sullivan, 2004.

[9]         Columbus and Las Casas : Two Readings on the Legacy of Columbus (1542 (The Devastation of the Indians. A brief Account) and 1550 (In Defense of the Indians).

Paul Mirabile is a retired professor of philology now living in France. He has published mostly academic works centred on philology, history, pedagogy and religion. He has also published stories of his travels throughout Asia, where he spent thirty years.

PLEASE NOTE: ARTICLES CAN ONLY BE REPRODUCED IN OTHER SITES WITH DUE ACKNOWLEDGEMENT TO BORDERLESS JOURNAL

Click here to access the Borderless anthology, Monalisa No Longer Smiles

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Categories
Contents

Borderless June 2023

Art by Sohana Manzoor

Editorial

Where have All the People Gone? … Click here to read.

Translations

Hena, a short story by Nazrul, has been translated from Bengali by Sohana Manzoor. Click here to read.

Mohammad Ali’s Signature, a short story by S Ramakrishnan, has been translated from Tamil by Dr B Chandramouli. Click here to read.

Three poems by Masud Khan have been translated from Bengali by Professor Fakrul Alam. Click here to read.

Shadows, a poem in Korean, has been translated by the poet himself, Ihlwha Choi. Click here to read.

Pran or Life by Tagore has been translated from Bengali by Mitali Chakravarty. Click here to read.

Conversations

Shantanu Ray Chaudhuri converses with Vinta Nanda about the Shout, a documentary by Vinta Nanda that documents the position of women in Indian society against the backdrop of the #MeToo movement and centuries of oppression and injustice. Click here to read.

In Conversation with Advait Kottary about his debut historic fiction, Siddhartha: The Boy Who Became the Buddha. Click here to read.

Poetry

Click on the names to read the poems

Michael Burch, Ananya Sarkar, George Freek, Smitha Sehgal, Rachel Jayan, Michael Lee Johnson, Sayantan Sur, Ron Pickett, Saranyan BV, Jason Ryberg, Priya Narayanan, Ryan Quinn Flanagan, Evangeline Zarpas, Ramesh Karthik Nayak, Rhys Hughes

Poets, Poetry & Rhys Hughes

In Ghee-Wizz, Rhys Hughes talks of the benefits of Indian sweets while wooing Yetis. Click here to read.

Musings/Slices from Life

Humbled by a Pig

Farouk Gulsara meets a wild pig while out one early morning and muses on the ‘meeting’. Click here to read.

Spring Surprise in the Sierra

Meredith Stephens takes us hiking in Sierra Nevada. Click here to read.

Lemon Pickle without Oil

Raka Banerjee indulges in nostalgia as she tries her hand at her grandmother’s recipe. Click here to read.

Apples & Apricots in Alchi

Shivani Shrivastav bikes down to Alchi Ladakh to find serenity and natural beauty. Click here to read.

Musings of a Copywriter

In Trees from my Childhood, Devraj Singh Kalsi muses on his symbiotic responses to trees that grew in their home. Click here to read.

Notes from Japan

In Superhero Sunday in Osaka, Suzanne Kamata writes of her experience at the Osaka Comic Convention with her daughter. Click here to read.

Stories

The Trial of Veg Biryani

Anagha Narasimha gives us a social satire. Click here to read.

Am I enough?

Sarpreet Kaur explores social issues in an unusual format. Click here to read.

Arthur’s Subterranean Adventure

Paul Mirabile journeys towards the centre of the Earth with his protagonist. Click here to read.

Essays

No Bucket Lists, No Regrets

Keith Lyons muses on choices we make while living. Click here to read.

In Search of the Perfect Dosa

Ravi Shankar trots around the world in quest of the perfect dosa — from South India to Aruba and West Indies. Click here to read.

“Bookshops don’t fail. Bookshops run by lazy booksellers fail.”

Shantanu Ray Chaudhuri takes us for a tour of the Kunzum bookstore in New Delhi. Click here to read.

Book Excerpts

An excerpt from Greening the Earth: A Global Anthology of Poetry, edited by K. Sachitanandan and Nishi Chawla. Click here to read.

An excerpt from Advait Kottary’s Siddhartha: The Boy Who Became the Buddha. Click here to read.

Book Reviews

Somdatta Mandal reviews Behind Latticed Marble: Inner Worlds of Women by Jyotirmoyee Devi Sen, translated from Bengali by Apala G. Egan. Click here to read.

Rakhi Dalal reviews Rhys Hughes’ The Wistful Wanderings of Perceval Pitthelm. Click here to read.

Basudhara Roy reviews Prerna Gill’s Meanwhile. Click here to read.

Bhaskar Parichha reviews Zac O’Yeah’s Digesting India: A Travel Writer’s Sub-Continental Adventures With The Tummy (A Memoir À La Carte). Click here to read.

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PLEASE NOTE: ARTICLES CAN ONLY BE REPRODUCED IN OTHER SITES WITH DUE ACKNOWLEDGEMENT TO BORDERLESS JOURNAL

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Categories
Essay

In Search of the Perfect Dosa

Ravi Shankar trots around the globe in quest of the perfect dosa

Dosa is a speciality of South Indian cuisine. Courtesy: Creative Commons

I was intrigued by the filling of the masala dosa. I had never come across a beetroot-based filling before. The dosas of my childhood used potatoes coloured yellow with large doses of turmeric as the filling. The dosa (a thin pancake made from a batter of fermented lentils and rice) was nice and the strong coffee enhanced the flavour. Indian Coffee House (ICH) is an institution in the Southern Indian state of Kerala though they have a few branches outside. The coffee workers’ cooperative operates over 400 outlets in India. The dosa is good and the chain serves decent food and has an old-fashioned vibe with turbaned servers and solid wooden furniture. There are several restaurants run by ICH in the town of Thrissur (Kerala’s cultural capital). There has been one operating for several years at the Government Medical College campus and two at the Swaraj Round in Thrissur.

Bharat is today a very popular hotel in Thrissur, Kerala, and is packed from morning till evening. People crowd all around you as you eat, waiting for you to finish and vacate your table so that they can enjoy their repast. I find this very disturbing and am unable to enjoy my food when someone is waiting in the wings. Bharat had introduced a triangular dosa in the nineties and they offered a good selection of chutneys and powders to accompany the dosa. The huge crowds mean that the server may not always be able to bring your dosa to the table at the optimum temperature.

Dosa should be served at the perfect temperature. Within a minute or two it should be on your plate from the griddle. Too long a wait and the dish become cold and soggy. Not all establishments are able to commit to this tight time frame. Serving a dosa at large gatherings may be challenging as people have to wait patiently for fresh dosas. Creating a perfect dosa requires expertise, commitment, patience, talented people, and maybe a little bit of magic.

In my opinion, there are two main varieties. The restaurant one is crisp, thinner, and larger while the home-made variety is thicker, smaller, and less crisp. There can be a variety of batters ranging from white rice, a combination of different varieties of rice and pulses and millets among others. Making dosas can be a tough task in hot climates. The kitchen is hot, the griddle is sizzling and the flame a glimpse of the fires of hell. Hot weather is needed for fermenting of the batter. Chefs in cold climes face challenges in this regard.

I have always preferred dosas right from childhood. My mother used to make one from a batter consisting of different types of rice and pulses and the thick dosa went well with spicy chutneys.

A dosa uses the nutritionally sound combination of cereals and pulses used by humans throughout the planet since ancient times. The oil required to roll out the dosa from the pan could be a worry for some. But with non-stick pans, the amount of oil required can be very much reduced.  

Our hostel mess at Thrissur used to make good dosas though we often had to rush into the kitchen to get it piping hot. We also visited a local tea stall where we had the more homely variety with onion chutney and coconut chutney. Pathans, an old restaurant and hotel in Thrissur serves great dosas as do several other hotels.  

Neer dosa with chicken curry. Courtesy: Creative Commons

During my residency in Chandigarh, I was introduced to more unconventional fillings. In sector 11 next to the Postgraduate Institute there was a restaurant that served a chicken dosa with a spicy filling. Punjabis love their chickens. For a brief period, the hospital canteen at Manipal, Pokhara, Nepal was run by a group from Mengaluru, India. I got to taste the neer[1]dosa that goes well with spicy chicken curry. Neer dosa uses water, true to its name. In Nepal, Marwaris carry on the Indian food tradition but their dosas usually are not up to my standards. I used to visit Coimbatore in Tamil Nadu, India as a FAIMER[2] fellow and faculty and this city has a rich tradition of dosa making. The PSG[3] Guest House has a famous dosa maker whose skills and reputation are legendary

The island nation of Aruba in the Caribbean may not be in your mind when you think of dosas. However, the Taj Mahal Indian restaurant in the capital, Oranjestad, would serve dosas every alternate Tuesday. The masala dosas were quite good and filling. I visited with my colleagues from the University. In Saint Lucia in the West Indies, the college canteen made good dosas and these were available in the mornings and afternoons.

Ragi dosas Courtesy: Creative Commons

I was introduced to the ragi dosa in the town of Kolar in Karnataka, India. Ragi and millet have gained a formidable reputation as miracle foods. The ragi dosa is darker in color than its rice cousin, thicker, and may be more filling. I really enjoy ragi dosas. These days I occasionally go to MTR[4] in downtown Kuala Lumpur to enjoy this treat. The MTR ragi dosa plate has two delectable pieces with a small dollop of clarified butter and two chutneys and sambar. Filling and nutritious!In KL, I usually ate dosas for breakfast at the Sai Canteen in the International Medical University. The dosas are crisp and go well with the freshly ground chutney. The Indian restaurants in Brickfields in downtown KL serve very good dosas. Saravana Bhavan, Adyar Ananda Bhavan, and Sangeeta are a few examples. There may be a shortage of servers and the dosas may not always reach you piping hot and ready to eat. Making and serving dosas is labour intensive.

In Mumbai, the Udupi restaurants usually serve good quality dosas and these restaurants have become synonymous with South Indian food. I recently had a Mysore dosa at the Ram Ashraya restaurant in Matunga Mumbai. The Mysore dosa has a spicy lining on the inside and is a delightful concept. The waiting lines were long, and the restaurant was old-fashioned. I felt distinctly uncomfortable. The dosa however was delicious.

Pesarattu is a dosa mainly from Andhra and Telugu-speaking areas of south India made of green gram, ginger, cumin, and chillies. I was first introduced to this delight during lunch at PSGFAIMER, Coimbatore. Each afternoon there were specialties from a particular South Indian state. In KL, I can taste pesarattu at the Green Chillies restaurant near my apartment.

The accompaniments play a huge role in enhancing the taste of the dosa. A perfect sambar with drumstick and other vegetables, different types of chutneys, chamandi (a thick condiment made from chillies, coconut, ginger and a variety of other ingredients) and idli powder (termed gun powder). Chutneys can be made from red chilies, green chillies, and mint. There is also a gunpowder dosa, where a paste of gunpowder is smeared on the inner side of the dosa like a Mysore dosa.  

Spanish Masala movie poster

I remember watching the dosa-making skills of the actor, Dileep, in the Malayalam film Spanish Masala. Dileep was an illegal immigrant in Spain and invents a new filling for the dosa and names the dosa Spanish Masala. With a dosa batter, a hot griddle, cooking oil, clarified butter and passion you can create magic in the form of a rich, thin, crackling dosa. In many ways, the dosa is as adaptable as a pizza. Various fillings and batter can be used, and the dish can be adapted for various tastes. However, maintaining a dosa piping hot may be more challenging, which may account for its lesser popularity as a takeout item. I may have tasted perfection in a dosa only around twenty times in my life. Often, the dosa was not crisp enough, was not served at the optimum temperature, the accompaniments were not of good quality, or the place was too crowded. I often dream of the perfect dosa, thin, crisp, dark brown, and piping hot, just waiting to melt in the mouth!    

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[1] Tulu word for water

[2] Foundation for Advancement of International Medical Education and Research

[3] PS Govindswamy

[4] Mavalli Tiffin Rooms, a restaurant chain started in 1942

Dr. P Ravi Shankar is a faculty member at the IMU Centre for Education (ICE), International Medical University, Kuala Lumpur, Malaysia. He enjoys traveling and is a creative writer and photographer.

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PLEASE NOTE: ARTICLES CAN ONLY BE REPRODUCED IN OTHER SITES WITH DUE ACKNOWLEDGEMENT TO BORDERLESS JOURNAL

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