the 06/11/2008

The whiff of the sea air from the cuisine intermingled

Tag: Seasoning Sauce The whiff of the sea air, aroma of the fields and the fragrancesfrom the cuisine intermingled, releasing the many flavours of Jamaica at Eric 'Busha' Clarke's crab party at Paradise Park,Savanna-la-Mar, in Westmoreland, last Saturday evening. The crab party culinary team, led by 'crab chef' extraordinaire,Brian HoSue, created heaven on Earth with a lip-smacking carte du jour of crab in black-bean sauce, crab rundown, garlic, curried andboiled crab. With this delightful fare, there was mouth-wateringspare ribs, conch, roasted and boiled corn. The art of cooking the eight- legged omnivores has been observed bythe Clarke family since the 1950s. Once again, Busha Clarke hit the jackpot, this time by serving over200 dozen (2,400) black, blue and red female and male crabs. And itwas not as if they (the crab) did not try to escape theirinevitable fate by climbing up the sides of the buckets they werehoused in, but any success was thwarted by anxious crustaceanlovers who devoured them heartily. As if that was not enough, Busha's creative juices inspired him totitillate the taste buds with Chinese sweets marinated in Tequila. With tables laid beneath cotton trees and bonfires adding someromantic touches, the tradition lived on. The hundreds of patrons who came from near and far for this annualritual were more than satisfied with premium liquor, exciting fruitdrinks and flavourful concoctions. Add that to good music, laughter and great conversation, and theconsensus is, Eric 'Busha' Clarke and his team did it again.