Rosemary Parkinson, Freelance Writer
Winston Wright pours out a cup of his 'Irish Mash', proudly informing that it is the best there is for 'reinforcements'. - PHOTO BY ROSEMARY PARKINSON
The Ackee Tree
Runaway Bay/Salem, St. Ann
Phone: (876) 439 0317
HAVE TO big up 'Yammi' who stands among his open wood fires, yam-a-roasting and pot-a-boiling on the side of the road between Priory and Runaway Bay in St. Ann. His soup is great and his yam, drizzled in 'butter', divine.
Thanks for your patience while I photographed you incessantly. I have mi friend Pat Wright, Sunset Beach Resort Spa, to thank for telling me about
Mr. Yammi, The Great.
Now in Runaway Bay, just past the sign that says Hedonism III, coming from the Montego Bay side, I began to look out for a brightly coloured zinc-topped unsigned building on the right. I have so often passed it like a full bus - no time to stop. You see, I am far too nosey for my own good, anything looking pretty and mi want to take photos - this time of the designs all over the walls. As I stood there in the hot sun, camera clicking away, an elderly rasta man came from the side of the building, inviting me to go in and meet the owner.
Delicious aromas of fresh
fried fish hit me as I entered the portals, and once my eyes got accustomed to the slight
darkness after the bright glare of outside there was no doubt that I was in for a feast. Behind the counter was a gentleman holding a large Pyrex dish of freshly fried fish covered with an escoveitch sauce of a bouquet I had not experienced before. As he placed the dish on the wood, he began to point out to his helper the various prices - depending on size of the fish - oblivious of me standing there in awe.
I pushed my entire head through the square opening in the wire in order to get my nose closer to the fish - a likkle more and my face would have been part of the dish - and the gentleman introduced himself as Winston Wright. To tell the truth, I was not at all interested in his name, it was the fish that got me. I could see that they were not dried out and overcooked. Their bright pink skin was still intact, yet they were crispy and sweet smelling.
There was nothing else to do but spend a little more time than planned right here in this tiny little shop with its one table covered with a bright plastic cloth, shelves filled with all manner of goodies (bottles of alcohol included) and an ambience of pure Jamaican funkiness. The atmosphere was, naturally, enhanced by a huge vase of enormous colourful plastic flowers. I felt compelled to listen to this amusing gentleman, full of chat and wearing dark glasses, gold accoutrements, white chef's hat and an apron. I knew I was going to learn a thing or two.
LAND OF WOOD AND WATER
First, Winston Wright is a carver and had been in that business for most of his life but, with overwhelming competition and low sales, he decided to take his hands into another area - the sea. Winston goes fishing, picks up his catch of the day, lovingly prepares it and sells his delicious finished product to anyone who happens to pass by.
"A friend tell me he was tired of me bemoaning my poverty with the carving, so he lent me ah money and I now I owe him everyt'ing. But I just 'hopen 'ere and I 'ope to make it."
Winston informed me that he had no intention of offering too much variety at his new venture because he wanted to deal in seafood generally, with fish being his number one. If anyone requires a stop for nourishment, a call before hand could bring curried, roasted or grilled conch and/or grilled lobster.
"I like to keep it on a level. Tasty and spicy. You know, stay sweet," he reiterated while beckoning me to the back of the yard to inspect all his sea moss, freshly picked off the beach that very morning. He showed me the dried lot, proudly informing that his "Irish Mash" is the best there is for "reinforcements". While he would allow me to take photos of him making the concoction in his little kitchen at the back of the shop, there was no way the secret ingredients were to be revealed. Okay then Mr. Winston, keep your secret. All I wanted was a taste anyway.
Well, hello there, talk about a pungent pick-me-up. Hmmm. Good. I did, however, say nay to the Wray & Nephew White Overproof he had motioned would be an added attraction. One thing I do know, this drink contained linseed and peanuts among its other attributes, so I guess I know where Mr. Wright was coming from when he warned I should be careful "for nex' t'ing you make a baby".
Well, Mr. Winston Wright, my darling, darling man, if I am to make a baby after imbibing your concoction, I would suggest that not only would a miracle be taking place but, you sah, would have yourself the potential to not only pay off your debt with your friend but to make a wad of extra cash. I will keep you posted, sah.
CHEERS TO WALKERSWOOD
Even more cheers are due
to Walkerswood. I recently
congratulated Virginia Burke
on her Eat Caribbean book.
However, these cheers are
not about that, they are about Walkerswood products. Man, they've become a household name all the way inna
California, U.S.A. My friend Michelle Davis, public relations manager, Hedonism III, just returned from her niece's
wedding in Arroya Grande. That's way out there in the
land of Hollywood.
Concerned that the caterers might be oblivious to what they were doing in the line of food, and wanting to make sure that it contained a spicy Jamaican flair, Miss Nosey went digging around in di people's business and, as we say in Trinidad, got bouffed! For lo and behold dem had Walkerswood Jerk Seasoning going wild over the Jamaican jerk chicken they were serving. Not only was it spicy, it was HOT Jah stylee.
To top it all, the Walkerswood was purchased by the caterers who use it all the time in a town called Santa Maria. To make matters even more interesting, the groom, a white American, had a barbecue at his home
serving up his specialty - a
sauce called Rasta Spice.
Believe you me, this was not a case of who came first (the chicken or the egg) because before the groom knew anything about a Jah girlfriend, his taste buds were fiery hot.
This story gives me a chance to remind our chefs (again) that we can cook spicy. Things have changed around the world and the majority of our visitors expect great spicy food here in the islands, not some bland 'something' like it cook in England in the '60s before all
the Indian, Thai, Chinese and French influences.
We are to refrain from
double talk, from shrewd
and canny remarks that are designed to advance our
interests at someone's
disadvantage. We are to
turn our back upon evil,
and in every way possible,
do good, help people and
bring blessings into their lives.
- Norman Vincent Peale,
Inspiring Messages for
Daily Living
