What do you look like in Grenadine?

Everything is quiet in the market this morning. At 8:00 am, apart from the fishing and line fishing from the dockside, there are few signs of life in Bekia's port. “Yes, it can be a late start on Saturday,” probably R & R, which is very needed for me. Yesterday evening, when the last ferry of the day left me in Port Elizabeth from Vincent Island next door, things were lively. The stalls on board walks were advertising coconuts, souvenirs, and sour saps ice rolies on the Margaret Beach Princess. Lamb punches with many spices were discharged from the rendezvous lounge of the waterfront bar. The flat bed track that carries a 10 -foot speaker stack blows the dub and Soka shaking the pavement.

But if you know where to go this morning, you're all lying. My host, Ruth Hinkson, leads me to the cart hidden in the Portside “Congress”. There, people are waiting for arrival and departure. It is so -called so -called, Ruth says, “It's a place where all big things are being discussed.” She buys a small spring onion, passion fruit, coconut, flavor pepper and mild capsum.

Ruth's NIE Alyssa Deskon is already in a bag before being covered under some almond trees, away from the intense morning sun. If you pass a 19th -century clutch house clutch, all wooden roofs, and gingerbled lattice, you will reach T & C fruits and vegetables. In a small hut, the owner's Carlobracket chose his best Obako from a bundle in the ceiling, and while waiting for the first ferry from St. Vincent, he apologized for his low stock. I will do it. Like the commander, a large boat sounds and brings other agricultural products that prosper on raw Inger, Dashewen, Arrowroot, and the fertile volcanic soil on the adjacent island of Bekia. In addition, I brought a butcher shop.

“He is here!” Ruth says, and we chase two men walking away from their shoulders in the bath -size ice box. The 32 islands and Kay, which make up St. Vincent and Glenadin, running through the East Caribbean Sea between Glenada and St. Lucia, are closely related to trade, culture, ferry and cargo ship efficient networks. The largest and largest island in Japan, St. Vincent, is the home of the market that fosters the antille Islands, including Barbados.

Stores in the St. Vincent Market, Francis Davis, Bakia, set up his block portside, where her mother, Angela Hokson, cooks for our lunch at the center of our lunch. Cut pork chop and goat meat. “Grandma's goat's curry is legendary,” Alissa says. Ruth nodded, adding Angela several years ago that Angela had been asked to cook it with the long -standing prime minister Ralph Gonzarbeth.

When shopping is completed, you will jump into one of the benches with a bench that functions as a taxi to climb the hill from the port. The pillar -like pinsar -like scenery and half of the white sand are completely surrounded by truck openbacks. When the hairpin is rounded, when it turns to the house of the Hinkson family in the spring area, the temperature is cooled, the moist wooden scent from the surrounding forest, the air becomes thicker, and the cinnamon and Iran and Iranian trees are bad. Hair -like fragrance is drawn.

The tunnel passing through the forest with the road appears in the gorge illuminated by the sun, where we climb the steep private road to Angela's house. The villa on the middle of a handsome hill has a wrap around first floor terrace, and we meet Chippy, a family friend. “Jackfish -When some of our national dishes are accompanied by Pampana,” a fisherman who is also known as Ricardo Richards. “I caught them right next to Bariku,” he said he refers to the island's surf batter on the island and the small Glenadin Island beyond it. I took him to the kitchen on the second floor, where he was covering his catch with fresh pepper, garlic, Cayenpepper, and local brands' “all -purpose fish seasonings”. 。

Many preparations are already ongoing. Mariner and seasonings once have ketchups, and are now piled up on the island, such as “Green Sauce” and a large liter bottle that contain a ubiquitous caribbean marinade. “It's all from my garden,” says Angela, who appears in the kitchen. “Parsley, chamber, time, sweet pepper, garlic. There is no vinegar. I will add vinegar only when making hot sauce.”

Like an adjacent living room, the kitchen has a soaring, pitched ceiling, and is displayed in the navigation blue and white. From scale models to full -size scuners and whaling boats, long boat building traditions and sea winds that always exist are hubs on the sailing area. From the first floor of the house, Angela runs an intermittent craft shop, sells model ships and silk square plastic fabrics to cruise the ship visitors.

The kitchen opened in the garden on one side, one in the living room and terrace, and a group of boys led by Ruth, a 19 -year -old son of Camilo, arrived. “At the moment the pot jumps, he can jump in,” Angela laughs. Her house looks like a social center in the neighborhood of spring. Another grandchild, 21 -year -old Tyler, is a park on the sofa in the living room during his happy legs (although the nickname is small, but he is required to have his dance skills). Go to the terrace to open coconut for us. Ciel, the youngest grandson at the age of six, accuses Pester Camilo for candy from the room in the back. Camolo does not move and gently prepares her to prepare for a tracake.

The small white bait is the delicacy of St. Vincent and Grenadine. They are abused and fried in a trequee putty. “We rinse the water, rinses in water, lemon, lime, and remove the strongest fish flavor,” says Camilo. “When I was 15 years old, I learned to make them by looking at my grandmother.” Ruth is a fish seasoning, curry powder, baking powder, and flour that are finely cut, onions, and onions. Add the green pepper to the bird bowl. “Citrus water from fish makes thick fabrics,” she says.

Chippy, on the other hand, cuts pork from the bones to make stew, adds green sauce, cayenne, garlic, white onions, black, green, flavored pepper, and garden time. He puts it aside, returns to Jackfish, lightly coated with Cayenne, Black Pepper, pepper and salt, and then fried with high flame. “You want clear skin,” he says. “It's 10 minutes on both sides, but it always rotates.”

Everyone is shaking kitchen islands and 6 rings hobs. Chippy makes pork brown, add sugar, dissolves, smokes, and cloves “for a little talent”. Camilo chops spring onions, garlic, and flavor Hu Pepper. Angela adds to the goats that marinade with the green sauce blended with India and the Caribbean spices and the marinated with Gaiana Curry Powder. After that, Camoro jumps out and gets the leaves of “Cinnamon Bureau” (All Spice). He crushes and adds it to the pot, and releases the smell mosaic with lime, cloves, and nutmeg top notes. “It's like spices on all islands of one plant,” Ruth says. “Add to many things like tea and tea.” Camillo says that he likes it with coffee. “It's just strange,” loose laughs.

Angela stirs water into the curry pot. “I need to wait for a boil, but don't let me dry,” she says. “I didn't have this before,” she pierces the spoon with a green pepper, a recent ingredient for the island's cuisine. “We used bird pepper. They grow near the house.” She rolls her eyes and shows the heat of the pepper.

The kitchen has now improved by spices, steam, foaming pots, and pots. “I'm simple when I'm alone,” Angela says to me. “Maybe you have boiled fish and vegetables. Fruits from the garden. But when a boy comes, I will spread more.” And it is certainly laid out to the kitchen island, and people are themselves. I serve myself. The noise falls into the sound of the cutlery lump. This is intensive work to make yourself the best plate. Food is a rainbow of the caribbean color: red and yellow, brown, deep plant.

I didn't have enough glass, so I grabbed an empty jam jam, poured fresh passion fruit and lime juice, and nodded from Angela. “Local style” and she smiles at the balcony. We sit everywhere, find a spot, dig, and broke the head of the roof under the sun. Trite Leon -Soft Inside, Out Golden Small Agre is salty with spices hints. Jackfish is clear, lime and attractive, and is accompanied by salty fried Obako. I am amazed at the pork, and the spices are applied hot and richly with coating like molasses such as Christmas. However, the short pop is a goat. There are silky, soft, almost sweet curry sauce, and brings out the gratitude tweets and chippy's “Thank you, sisters”.

Meals will be held in a few minutes, but old recipes and garden cashew nuts, bread fruits, mango, and coconut are rich in chat, literally, until the cattle returns home. The 20 strong flock trios and caramel coats of the family on the hill shine in the sunset. And I heard that the last ferry of the day sounded the approach and recall me to St. Vincent. I have left the goodbye of the voice of the voice, some laundry discussions about who owns a good meat knife, and the candy again.