Fire in the pot
REGIONAL FIREFIGHTERS showed their culinary skills yesterday as the aroma of well-cooked food flowed through the Probyn Street headquarters of the Barbados Fire Service.
As part of the Caribbean Association of Fire Fighters’ (CAFF) week of activities, regional officers are in Barbados to train, strategise and socialise. It is under the latter they held the first regional firefighter cook-off where six countries – Martinique, Trinidad and Tobago, Guyana, Dominica, St Lucia and hosts Barbados – prepared mouth-watering dishes.
They included Guyanese roast pork, breadfruit cou-cou and drunken pork sauce, fricassee d’ecrevisses au sauce creole (stewed crayfish in creole sauce), stewed pork with dasheen, and smoked chicken callaloo, to name a few.