Wed | Dec 1, 2021
Street Eatz

Morris Cookshop gets the ‘run down’

Published:Thursday | November 11, 2021 | 12:06 AMStephanie Lyew/Gleaner Writer
It is amazing how much mackerel run down and boiled food can be fitted inside this box.
It is amazing how much mackerel run down and boiled food can be fitted inside this box.
Mr Morris of Morris Cookshop.
Mr Morris of Morris Cookshop.
A customer gives his peanut porridge a stir so as to cool it.
A customer gives his peanut porridge a stir so as to cool it.
Customers line up waiting on Mr Morris to start sharing breakfast.
Customers line up waiting on Mr Morris to start sharing breakfast.
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From as early as six o’clock, it is possible motorcycles and cars will be outside the walls of Morris Cookshop on Barbican Road, waiting for the shutters to open. The chef is a pleasant man with a passion for cooking authentic Jamaican dishes. It started out with him cooking peanut porridge over on a coal fire under a mango tree in his yard that would have friends and people in the community licking their fingers, he told Food. Then, he began to experiment with ackee and salt fish until the menu expanded.

“I was working at a furniture shop, it mash up, and I was looking for the next best thing I could do. Turns out it was cooking and the food I cooked did nice, and people continued to support my business,” said the chef who everyone knows professionally as Mr Morris or simply as Morris.

The cookshop is a popular spot for breakfast and lunch, but on any given day, by one o’clock, even 12, the shutters are pulled closed, telling his customers the obvious, that food is finished.

The Wednesday morning customers spoke highly of the rich and creamy coconut custard forming the base of the mackerel run down, salivating as they wait for their food to be shared into paper boxes. Their reviews were on point! Morris Cookshop gets the ‘run down’ – down to the last drop of coconut milk.

The peanut porridge, which is just as thick and aromatic, will also remain a sure seller. In less than half an hour, the orders are filled, and the breakfast rush is satisfied.

Other days, ackee and salt fish, okra and salt fish, stewed kidney or steamed callaloo served with boiled food or fried dumpling will be the authentic breakfast dish of the day.

If you are thinking of stopping by Morris Cookshop, go before the shutters even open.

stephanie.lyew@gleanerjm.com