In the Haitian tradition of Vodou, the religion is supported by Lwa Ogou. Holding up the shoulders and the souls of devotees like Toussaint Louverture, the strong protective warrior energy of Ogou led the Haitian people to independence over 200 years ago. Not surprisingly Ogou is still revered today. There are many different paths of Ogou, and while they are all strong and powerful, like most things in the religion of Vodou they are not seen as good or bad, but rather necessary forces in the universe.
Ogou St. Jacques is celebrated on the Catholic feast day of St. James the Greater, July 25th. In the town of Plaine du Nord, Haitians take ritual baths on this day in a pond of mud referred to as the “Trou Sen Jacques (Jak),” or St. James Basin. The pond is known to fill up with water during the rains, but even if this fails to happen, patrons will carry buckets of water to the spot to ensure a watery experience. Unlike in Cuban Santeria, also known as La Regla Lucumi, where Ogou’s color is green, this very different energy with a similar name is honored in Haitian Vodou with the colors red and blue. Legend says he is married to the powerful Lwa Erzulie Danto, protector of women and children. On July 25 offerings are made to ensure success for the coming year.
Offerings For Ogou
- Red beans and rice
- Salted Fish
- Yams
- Rum- preferably Barbancourt
- Cigars
- Red flags
- Machete
Ogou Ceremonies at Plaine du Nord
By Gina Cunningham
In addition to the above offerings many say Ogou is fond of Haitian meatballs, or Boulette. In my African-American Ritual Cookbook, I feature a recipe for Griots which would also be an appropriate dish for offering.
Haitian Griots Recipe
1 lb Ham, cut into cubes
1 onion, chopped
3 green onions, chopped
2 pinches thyme
1/2 cup Orange juice
1/2 cup Lime juice
1 hot pepper, seeded and deveined
1 garlic clove, chopped
1 cup flour
1/2 tsp. Cinnamon
1/4 tsp. Cumin
1/2 cup Vegetable oil, for frying
Mix first eight ingredients together in a glass bowl, cover with plastic wrap. Leave refrigerated overnight. Transfer to a non-reactive saucepan and bring to a boil. Reduce heat to low and simmer until meat is tender. Using a slotted spoon remove the meat, discard the solids and liquid (or save for stock,) and let cool. In a mixing bowl combine the flour with cinnamon and cumin, and dust the cubes with it. Fry in hot oil turning frequently til brown. Remove from oil and drain on paper towels. Serve warm, this is especially good with a spicy sauce accompaniment.
Many blessings to you this Ogou Feast ! It is a time for leaving offerings, renewing promises, and celebrating ! Enjoy !
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