Discovering St Vincent

At VJ’s, I opt for pig’s foot soup, chicken roti, and a cold, refreshing Hairoun beer. Perched on a balcony overlooking the street, the breeze is a blessing. My beer arrives, condensation glistening on the bottle, and that first sip is pure bliss.

The soup is seasoned to perfection, featuring chickpeas, beans, carrots, and onions. As I dig deeper, I find the hearty “dumplin”—a dense dough ball adding substance to the soup. It’s reminiscent of my Oil Down dish from Grenada. The flavours meld beautifully, creating a comforting start to my meal.

Then comes the roti, hefty and fragrant. Inside, tender drumsticks are enveloped in a turmeric-rich sauce with potatoes, Madras curry, garlic, and coconut milk. Though tricky to eat, I dive in with a spoon, savouring the impeccable balance of flavours. The thin roti bread is the perfect accompaniment, completing a dish that might just be perfection.