Monique Hepburn, News Editor
Left: CURRIED MANGO - Photo by Herbert McKenis/Freelance Photographer. Right:
A chef prepares stir fried vegetables at the Westmoreland Curry Festival at Mannings School on Sunday April 30.
WESTERN BUREAU:
If it grows on a tree, it was CURRIED
If it scurries in underbrush and hides in holes, it was CURRIED
If it bleats, neighs, oinks or clucks, it was CURRIED ...
WHETHER IT was for the fun and festivities associated with the event or it was the over-the-edge curried dishes, thousands of patrons poured on to the Manning's School grounds in Westmoreland on Sunday for the annual Curry Festival.
Known over the years for presenting innovative curried dishes, many of which only the brave or reckless would sample, the festival, this year in its sixth staging, did not fail to live up to expectations.
If its theme was anything to go by, 'Everything Curry', it only confirmed that if it grows on a tree, it was curried; if it scurries in underbrush and hides in holes, it was curried; if it bleats, neighs, oinks or clucks, it was curried.
NOT-SO-TRADITIONAL DISHES
Hence there were the traditional curried dishes, such as curried goat, conch, chicken, crab and shrimp, and the not-so-traditional, such as octopus, mangoes, jackfruit and, of course, eggs. Yes! Eggs!
Admittedly, the eggs (hard-boiled) were a tall order for sampling and so in lieu of antacid, the eggs were given a rain check.
For the more old-fashioned, albeit sensitive palate, however, a twist on an old favourite - saltfish - this time mixed with broad beans, was easily accepted and ranked among the festival's most popular dishes.
Mark 'Scientist' Davis and Pete Manborde caught the Western Bureau's eye with their liquid curry marketed under the Taste Pride label, out of Darliston, Westmoreland. The product, which has as its main ingredients turmeric and ginger, drew patrons who marvelled at the use of local ingredients in the creation of an exotic product.
Prompting passers-by to sample his simmering curried chicken cooked and flavoured with liquid curry, 'Scientist' proudly relished in the compliments of the discerning patrons.
POPULAR GOD-A-ME
Venturing, the team sampled other dishes such as curried rabbit and pork. And before we forget, the popular God-a-Me was at the festival in all its glory. By now any Curry Festival fan would know of that fish, which has gained notoriety in Jamaican folklore.
Commendable among most, if not all, the booths were the steps taken in food presentation. Dishes were served in scrupulously pristine settings, which might have been the reason many persons threw caution to the wind and sampled freely.
