Reason enough, we reckon, to visit the parish of St Mary with our Jamaica Observer Table Talk Food Awards judge for the parish Howard Pottinger.

When you drive through the beautiful coastal town of Oracabessa, unless you’re deliberately looking for something or somewhere to eat, you could easily pass by without noticing what’s on offer. This is because this small town has grown significantly over the last few years and can be congested. Finding easy parking is therefore becoming quite a challenge. With the following recommendations, both concerns will be addressed.

Travelling east to west, from Port Maria to Ocho Rios, after the Methodist Church on your left, then the Roman Catholic Church on your right, start seeking sidewalk parking on your right. This, as at the next corner on your left (opposite the library) is a popular restaurant that serves breakfast, lunch and dinner. (As mentioned, parking is a challenge, hence the attention to detail just paid in directing you. Please also pay particular attention to crossing the road as this too can be dangerous).

Susie’s Restaurant

My pick today is Susie’s Restaurant and her soup in particular. I’ve had many soups from different cook shops and restaurants, but very few measure up to Susie’s. Steaming hot, very flavourful and just the required amount of pepper to add to the flavour, is enough for it to more than pass the test. All of this, coupled with having just the right amount of food (ground provisions) and meat are enough to stimulate my taste buds for the next course. To top it off, Susie has a soup for almost every day of the week. On Mondays and Thursdays, it’s chicken foot with red peas; Tuesdays and Saturdays it’s beef; Wednesdays – chicken with pumpkin; and on Fridays, it’s goat head.

After all, soup is supposed to be an appetiser, and a cup at Susie’s is just that for me. I’m usually on the go, so this also works perfectly. However, because it’s so tasty and “moreish”, you can indulge and satisfy that craving by ordering a large or medium. This will definitely hit the spot and seems to do just that for many of Susie’s loyal patrons who dine in. Susie also does other meals and is quite a hit for breakfast, lunch and dinner. Her loyal repeat customers are often seen dining in.

So, appetite now opened, I moseyedon on across and up the road to take advantage of Oracabessa’s next popular stop. As a friend of mine who is a fellow foodie mentioned to me, if you ever want to know where good food is in a town, just check out where most of the taxi drivers eat. He is absolutely right!

Chris’s Cook shop 

However, it’s not just the taxi drivers who eat here. On any given day, you see a wide range, from first-timers just passing through, to repeat walk-ins. Chris’s Cook shop is a popular spot.

But the obvious question that follows is why? Well, success needs no explanation. The large number of patrons who flock this establishment daily, coupled with his minutes of worldwide fame from Anthony Bourdain’s feature on CNN, are enough to explain. Menu options include cow foot; stew beef; brown stew, baked and fried chicken. There are other options including fish, depending on availability.

Chris’s prices are very reasonable and vary from $250 to $500, depending on the size. My pick was the fried chicken which was very crunchy, tasty and reasonably priced. Another passing grade with flying colours! All meals are served with fresh raw vegetables and rice and peas. This establishment is very rustic and many patrons dine in on the wooden stools. Chris does breakfast lunch and dinner. 

Gerald’s Almond Drops

A little confession is good for the soul! I, therefore, must admit that my feature on Oracabessa was initially prompted because of my last stop, my roadside dessert station.

This dessert station does not offer a variety as most do, but the one staple he offers is enough to fill that void after lunch/dinner. Gerald’s almond drops are freshly made, nutty and totally delicious. Not too much sugar to distract you from the real essence of the dessert.

On the other hand, just enough to sweeten the flavour of the almonds. If you know how meticulous and timeconsuming the preparation is, you would also have a greater appreciation and respect for Gerald.

The process of making almond drops begins with drying the almonds. Someone then has to manually cut or break these almonds, either with a cutlass, hammer, or even a stone in some cases.

This act requires great manual precision. If the cutlass, hammer or stone is used with too much force, it allows the nut to either break or crumble.

Though a couple of the broken ones are allowed to escape into the process of making the drops, this is not ideal. These nuts are then meticulously pulled from the dried fruit to prevent breakage. They are then incorporated with boiling sugar and grated ginger for added flavour.

Gerald will be identified by the rack of almond drops that’s normally beside or in front of him, depending on his posture at that particular time. He can usually be seen at “Cross Roads” in Oracabessa but often traverses the town centre too.

These drops are very tasty and reasonably priced at only 100 Jamaican dollars per “almond drop”. So, there you have it! Three different courses, one town and all within a quarter-mile radius. 

IN CASE YOU NEED TO CALL AHEAD:

Susie’s Restaurant

844-1621

Chris’s Cook Shop

861-1611

Gerald’s Almond Drops

352-6976