dining

The annual Antillean Fair has its various attractions, but none more compelling than the food. This year's version had a larger than usual food and beverage section, with a wide-ranging selection of island delicacies. This reporter had neither the money nor the stomach to try everything. However, on first-hand investigation The Panama News will report an unusual but good version of saril, spiced with allspice rather than ginger; souse as one generally expects it (and a bottle of aji chombo sauce to fire it up as this Colon buay likes it); some very tasty curried chicken; and a bit of callaloo on the side. Most persistent and notable among the second-hand reports were the raves about the codfish cakes and the stuffed fried fish.

Jamaican-style fruitbread buns are always a big favorite, and aren't just for holidays anymore.

Are John the Raspado Man's offerings genuine Antillean fare? That's beside the point. They are tasty, cold, Masonically correct and always well received at the Antillean Fair.

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