Granny food just taste bet­ter

UK Barbados Nation - - NEWS - By

MANY YEARS AGO, one of my work col­leagues bring work some conkies and of­fer me one. When I taste it, I re­marked on how good it taste and asked him where he got it from. He said his girl­friend made them.

How­ever, the fol­low­ing day when he saw me, he said he thought his girl­friend had made them but it turned out that it was ac­tu­ally her grand­mother who made them. I will get back to that.

Now if you walk in a typ­i­cal ev­ery­day Ba­jan place that sell­ing food, you li­able to see a menu writ­ten on a board on the wall and read­ing some­thing like this: Rice and peas, baked pork, chicken soup, fried fish. And I could bet that if you call for a rice and peas and baked pork it ain’t gine past $20 and you gine get nuff for your money too.

How­ever, walk into any top-class restau­rant

’bout here and sit down and or­der the same thing and you look­ing to pay ’bout $80. ’Cause first thing, even though it is the same kinda food, the menu ain’t gine read the same way; the lan­guage gine be dif­fer­ent.

’Cause where the nor­mal eatery got on their menu “rice and peas”, the top-class restau­rant got “slow cooked bas­mati rice, with Caribbean pi­geon peas”. And where the nor­mal place just got “baked pork”, them heavy restau­rants does got “savoury roasted pork ten­der­loins”.

You see, them peo­ple have to im­press you with the lan­guage and make it sound ex­otic and wor­thy of the money them gine charge you.

So where the lo­cal place sim­ply got “chicken soup”, them money places does got “warm Ba­jan chicken soup, with lo­cal ground pro­vi­sions and dumplings”. And where you just see “fried fish” at your lo­cal one-door place, them other fel­las does got “sea­soned golden-brown, pan-seared catch of the day”. You see, it all boils down to the lan­guage.

But a term I see a lot of these fancy places us­ing now to de­scribe some of their food is “grandma’s”.

So I now see­ing things like grandma’s peas and rice, de­li­cious grandma’s fish cakes, grandma’s co­conut sweet bread and grandma’s conkies.

Be­cause from the time that you say grandma’s or granny’s, it takes us back to our younger days of eat­ing grandma’s food, ’cause let me tell you . . . them old peo­ple coulda cook. So, in other words, grandma’s food is equal to good-tast­ing food.

You know full well that if you taste piece o’ sweet­bread, you could tell straight away if a old per­son bake it. ’Cause once a old per­son deal with it, it does carry a dif­fer­ent kinda flavour.

I ain’t ly­ing. Bring a old woman and put a much younger per­son next to her and give them the same very in­gre­di­ents and tell them bake a cake. The old woman’s cake gine come out tast­ing a lot bet­ter.

And the younger per­son gine be us­ing mea­sur­ing spoons, a scale and mea­sur­ing cups. Them gine got food pro­ces­sor, elec­tric egg beater, a blender and elec­tric mixer, along with a recipe book. And all that old girl gine got is a cou-cou stick to lick up the but­ter, eggs and sugar.

She ain’t gine weigh noth­ing, she ain’t gine mea­sure noth­ing, but when her cake bak­ing you gine be able to stand in the next parish and smell it bak­ing.

I ain’t know what them does do, but ev­ery­thing does come out tast­ing bet­ter. That is why nowa­days when you go any­where and them serv­ing fish­cakes them does serve them with a dip, cause the fish­cakes ain’t got no taste. So you have to dip them in ketchup, may­on­naise and hot sauce for them to taste like some­thing, ’cause if you eat them by them­selves you would feel that you eat­ing news­pa­per. But if grandma make them, it is a dif­fer­ent story.

So that is why for In­de­pen­dence all of these fancy places that got In­de­pen­dence Day break­fasts and din­ners now got grandma’s this or granny’s that on them menus. ’Cause they know from the time they say “grandma’s” that you gine feel it taste good. Check and see if you doubt me. See ya.

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