Keisha Shakespeare-Blackmore, Staff Reporter

Leroy Williams gets into his plate of bammy and fried fish at the Little Ochi Seafood Carnival. - Nathaniel Stewart/Freelance Photographer

It took a while to get the food at the Little Ochi Seafood Carnival in Alligator Pond, Manchester last Sunday, but it was finger-licking good.

The carnival began at about 9:00 a.m and people came in droves from across the island. Some came for the entertainment, for some it was a day out with the family, while for others it was all about the seafood. There were two kitchens from which steaming hot seafood was served.

Cooking demonstration

Proprietor Everol 'Blackie' Christian was in great demand and he delivered. He did two on-the-spot cooking demonstration. First, he made a coconut shrimp rundown. As the aroma seeped from the pot filling the air, people drew closer in an effort to sample the scrumptious treat. Next came the garlic lobster. This was in such great demand that one unusually aggressive woman who must not have eaten for days, snatched the sample plate prepared for the Gleaner's Food reporter!

There were about 12 booths with sponsors and vendors. Bigga and Supreme Ventures were busy throughout the entire day giving away drinks, goodie bags and selling gaming tickets. Also, you patrons could not get hungry because Excelsior Water Crackers were in abundance. To quench the thirsty crowd, vendors blanketed the location with loads of refreshing juices and drinks.

The corn man had his hands full as he dispensed corn soup and corn on the cob. There was an abundance of yummy peppered shrimp and Deon Aramus fish roasted over wood fire; festival fresh from the kitchen and of course, some hard liquor for the rum heads. Overall, the carnival had something for everyone and there was enough food to serve the estimated 8,000 patrons in attendance.

Left: Blackie explains the recipe for his special coconut shrimp rundown to the patrons in the Jamaica Tourist Board-sponsored segment of the programme at the Little Ochi Seafood Festival last Sunday. - Contributed Right: Ooh yummy! Nothing beats fish that is fried on wood fire. The flavour from the seasoning complemented by the smoky taste from the wood only makes the fish more delectable. - Nathaniel Stewart/Freelance Photographer

Left: Blackie's garlic lobster served with festival. - Contributed Right: Blackie's coconut shrimp ^rundown.