Mojo’s Good Juju
Getting Ever Closer to the American Burger experience in Barbados
I think I have finally discerned what this issue is with finding a burger to my particular* liking here in Barbados, and it is exactly that — *my* particularity.
Barbados, like many if not most island nations, proudly root themselves in cuisines that prioritize seafood (can’t get any fresher), chicken (the birds couldn’t be any more free range), and pork. Island cuisines are not beef-centric, not like the US where we have whole states dedicated and defined by beef.
And as such, beef — and especially burgers — do not suffer the same fanaticism as it does in America. Burgers are not just e default menu consideration, they are worshipped with a degree of scientifically detailed consideration not seen in most of the rest of the world.
Americans can “gate keep” such subjective details as cow section source, lean/fat ratio, cooking method, patty thickness, doneness temperature, and so on.
Even the accompaniments and condiments — not just the selection but the order of them within the burger architecture — can set off heated, friendship-ending debates.
Not suprisingly, I don’t miss burgers while in Bim, I’ve had so much delicious dolphin and marlin preparations, more variety of tasty chicken dishes, more comforting plates and bowls of goat and lamb, that the only time I think about a burger is one pops up in my Instagram feed.
(There are a few Burger Kings here that I easily walk by without second thought, but to make more of the point, there was a McDonald’s here several years ago, but it quickly flamed out.)
Even the best raw ground beef I can buy here for myself seem to be ubiquitously of the same ground size and blend; I prefer a finer ground and leaner blend so I couldn’t even make a burger to my own full liking.
But do not despair! After a couple of rough starts, I have found some beef burgers that I can say I enjoy. Sage Bistro and Surfer’s Cafe have both seen my repeat burger business, and after trying out the (nearly) eponymously named "Famous MOJOan" burger at Mojo in Worthing, Christ Church, Barbados, they as well will likely see me return for another burger from their list of burgers on their menu.
The MOJOan Burger (bacon, cheddar, sautéed fresh mushrooms, onions) with seasoned fries
Interestingly enough, typed on the menu is the declaration that all burgers are cooked medium well. I prefer medium rare but have never been “married” to it. The MOJOan came out more on the lighter side of medium, but with the coarse ground and the higher fat ratio, I would have preferred it medium well so as to better and more thoroughly render the noticeable little studs of un-rendered fat. ... See? American fanaticism.
The seasoned fries were were nice, the coleslaw didn’t look as I expected, and was too heavy on the mayo to even want to taste it. But in the end a sufficiently satisfactory burger meal.
Usually the benchmark for me enjoying a meal is me finsihing the meal in its entirety. But as I mentioned in an earlier post, I’m in new dietary and exercise practices. I was full after just half the burger and a quarter of the fries. Still worth to be able to add Mojo to my still short list of go to burger places here in Bim.
[I think this weekend I’ll get a always wonderfully yummy lamb burger from my next door neighbor Nasim Degia’s Masala Grill…!]
I was happy to see an old friend, and pleased to now have made two new ones. I’ll be back home in Barbados in just a few days, but it is reassuring that during any future visit back to New York City, I can state any Bajan culinary homesickness by just stopping by Culpepper’s again — which I look very much forward to. I of corse still need to revel in the other Bajan staples, including conkies, pudding & souse, and any of the lovely pastries that are as well ubiquitous throughout Barbados.
