Guyanese curry, cook up steal show at Jamaica food and music festival

May 26, 2014 News

By Zena Henry in Jamaica

The proud Guyanese chefs and their assistants were a hit.

Jamaicans, regional and international tourists could not get enough of the Guyanese dishes prepared for the Epicurean Escape-food, rum and music festival that is held annually in Plantation Cove Priory, St Ann, Jamaica. Most persons had never heard of the South American nation, but after a taste of sweet Guyana, they’re sure not to forget the name.
It would be safe to say that the five Guyanese chefs that Fly Jamaica took to the event stole the show. Large crowds of people flocked the food booths, left for their friends, and returned for second and third rounds of mouth watering Guyanese dishes.
The aromatic spices from rich Indian dishes filled the air and curious crowds followed their noses.
Chef Nisa Walker, Manager of Oasis Café, was a big hit with her kheer which is a vanilla rice pudding. She prepared several Indian dishes and patrons could not stop talking about the spices, some of which were known to them and others they vowed to start adding to their own pots. Walker served up dhall and rice, with the local flat bread and delicious coconut choka.
As she explained her menu, many persons expressed their interest in learning how to prepare the food, but most were taken by the coconut choka. They were also very intrigued, when the chef explained how to make the choka the traditional way; on a 30 pound masala rock which she brought all the way from Guyana.

Some of the spices displayed

It was Walker’s first time at the event and the response was overwhelming. “I got almost 10 offers to work here,” she said with a chuckle. Even as she explained to inquiring patrons that she is located in Guyana, the dismay was evident on their faces.
The chef explained how humbling the experience was and thanked Fly Jamaica for what she said was a fantastic opportunity to highlight her native cuisine.
To the right of Walker, was John Reman, Bettencourt Diner’s head Chef. Thick pieces of cabio were made to simmer on a slow grill and then put to soak in perfectly spiced curry sauce. Even before his dish was finished, patrons flocked the back of the booth to peep the grilling fish, even wanting to taste the unfinished product.
Some people pulled up chairs and waited patiently for Reman to hit them with some Guyanese goodness. Some went away and returned, while others placed orders.
Reman had curry with a twist. After placing his well-seasoned Cabio on the grill, he got the pickled cabbage going. When the fish was smoked to perfection and the large chucks were flaking, he placed it in a container and drenched it with the curry.
The presentation was impressive. The fish was made to sit on the pickled cabbage which was centred on the platter. Reman too was having his experience at the Epicurean Escape and thanked Fly Jamaica for making it possible. He explained the need for such events in Guyana to highlight the culinary art form, an area imperative if Guyana is to meaningfully develop in tourism.
Reman applauded Fly Jamaica’s executive staff for allowing the chefs to showcase Guyana.
Another booth away was Dane Kennedy from the Carnegie School of Home Economics and Dustin Dalgetty of Silhouette Restaurant located on JR Burger’s second floor. The two put their feet into it, with the wonderful cook up and salara they made. The two day event saw the men preparing to wow the crowd with taste and presentation.

The Givans stationed themselves at the Guyanese booth

Folks showed special interest in the salara and the men spent a lot of time explaining the preparation process. Not that alone got patrons going, Dalgetty chose to walk with his collection of local mineral rock pieces. The Chef thought it would be a good idea to highlight Guyana’s mineral and mining richness and took time out to educate the curious patrons about the Amazon nation and its natural riches.
Both men were ecstatic about making their first trip to the festival. Dalgetty was happy for the opportunity and related how impressed he was with the setting and how passionate the people were about the food. Kennedy who is training to be a chef was humbled by the experience. He explained how beneficial the experience would be to his career, before thanking Fly Jamaica for the chance.
Junior and Petagay Givans were huge fans of the proud Guyanese chefs. They arrived at the booths and would not leave. Petagay who is a manager at her sales firm and Junior who is a business owner, were impressed by the dishes and wanted to know more about Guyana. They spent the majority of their time with the Guyanese team, even seeking to make contacts for when they visit Guyana; they promised to come soon.
Roxanne Reece, Fly Jamaica’s Director had promised the chefs a wonderful time at the festival. She placed emphasis however on the chance to highlight Guyana; keeping the promise to bridge the tourism gap between Jamaica and Guyana. This was the promise they made and Tourism Minister Irfan Ali promised to keep the door open for tourism growth.
Fly Jamaica will bring a Jamaican team next to take back the Guyanese experience.