Gavaska Smith tends to his jerk pan filled with jerked chicken and plantains.

Blessed with good weather, the 10th staging of the annual Portland Jerk Festival was a breath of fresh air for those who flocked Folly Oval in the parish to pay homage to jerk in its many forms.

For those at Ernest Wilson's stall, the jerked yellow yam was an instant hit.

"My God! I have farmed yam all my life and never knew that you could jerk yam. The thing is simply off the hook, yam has really come of age," noted Owen Saddler, as he enjoyed a piece of the yam.

Patrons were also fascinated by the jerked sea crab, lobster, rabbit, fish, chicken foot, and the world- famous jerked pork, from both wild and domesticated pigs.

Jerk in all forms was complemented by bread, roasted breadfruit, rice, and, of course, roasted yellow yam.

First-timer

"It is my first time here, but it can't be the last. This is jerk heaven! The jerked lobster is very good, and adding to the chicken, fish and pork, I will now move my operation to the bar," remarked Ken Radcliffe, a visitor from Europe.

For those who had set up booths, it was a day of good business.

"Business is not bad at all, the weather have the patrons them coming in and we are thankful for that," said Doreen Lindsay.

Many of those who made the journey had a lot to choose from. There was an abundance of other dishes such as curried goat, roasted fish, curried crayfish and a delectable array of soups, led by the crowd-pleasing bussu soup. This had the men asking for more as it is said to have aphrodisiac properties.

Those who did not come out for the food, kept the bar very busy until the day closed with a very vibrant entertainment package.

A visitor to the island, Ken Radcliffe really enjoyed his jerked lobster.

The hot item of the day at the Portland Jerk Festival, the jerked yam, surrounded by sausages and pork. - photos by Ricardo Makyn/Staff Photographer