Garfene Grandison, Gleaner Writer
The Little Ochie Seafood Festival was a culinary oasis of seafood flavours. Scores of patrons turned out to sample the various offerings that were available at the Alligator Pond hideaway.
Each dish was a creation of its own, capturing the essence of life in this rural fishing village. The secret of their success lies in the mixture - a perfect mix of onions and fiery hot Scotch bonnet peppers swimming in vinegar and rich sauces of cho-cho, Irish potato, okras and carrots blended with home-grown spices.
For starters, there was the spicy fish tea. A favourite among the seafood lovers, it featured doctor fish well seasoned with herbs from the local countryside.
Another favourite was the Jamaican jerk, south-coast style. The crab yields well to the zesty flavour of the jerk. Though a tough shell to crack, this local delight was well worth the effort. The unique blend of scallion, thyme, pimento and peppers was very pleasing to the palate.
The grilled lobster had the natural flavour of lobster smoked on an open wood fire and lightly brushed with a special butter sauce.
Other available delectable eateries included peppered shrimp, garlic shrimp, curried shrimp, stewed shrimp, jerk shrimp, grilled lobster, garlic lobster, curried, lobster, jerk lobster, and fish - steamed, fried, brown-stewed, jerked, foiled and roasted.
At the end of the day, there was not one unsatisfied palate at another successful Little Ochie Seafood Festival.
Each dish was a creation of its own, capturing the essence of life in this rural fishing village.