The beginnings of my cooking career were in Boston Beach, Jamaica, where I was born. When I was 10 years old, I became the man of the house and was charged with performing the cooking chores, along with my grandmother, for the entire family. This included my three younger siblings and two cousins. A frequent cooking style for us was called “pit slow cooking”. Using wood for fuel, we dug deep holes in the sand, and cooked in this manner. As it turns out, this was essentially the same approach as the pit barbecue style of the American South.
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