Fire fighters stage regional cook-off
THERE WERE MULTIPLE fires burning at the Probyn Street fire station today and regional fire fighters were on hand battling. But there was no need to fear.
The first Caribbean fire fighter cook-off got underway with six nations – Martinique, Trinidad and Tobago, Guyana, Dominica, St Lucia and host country Barbados – competing for the title of best firefighting chefs.
Guyanese roast pork, breadfruit cou-cou and smoked chicken callaloo are but a few of the mouth-watering dishes which will be prepared, under the watch of award-winning chef Creig Greenidge.
At left: Roseannette Peltier (left) and Thora Fergusson of Dominica preparing their dish of smoked chicken calaloo with power breakfast.
Coordinator fire officer Adrian Brome said the event was a way to achieve regional integration and foster camaraderie in light of their high stress jobs. He said Barbados held a local fire officer cook-off in May and the winners were representing Barbados now, with two teams.
The event forms part of the Caribbean Association of Fire Fighters (CAFF) week of activities. Tomorrow CAFF will install its new executive at the Caribbean Development Bank. (CA)
First: Barbados 178 points – Grandma’s cou-cou with creole salt fish
Second: Dominica 173 points – Smoked chicken callaloo with power breakfast
Third: Barbados 168 points – Breadfruit cou-cou and drunken pork sauce
Fourth: St Lucia 158 points – Stew pork with dasheen
Fifth: Guyana 157 points – Guyanese roasted pork
Sixth: Trinidad and Tobago 148 points – calypso cou-cou, callaloo, Tobago left hand cassava and coconut dumplings, jazzy stew chicken and stir fry fish in vegetable sauce
Seventh: Martinique 142 points – fricassee d’ecrevisses au sauce creole (stewed crayfish in creole sauce).