De Bajan Pie
It wasn’t until I was having lunch with new friends at Mimosa’s in St. Lawrence Gap that I discovered that plantains, which I love, were not only a pizza topping option, but a common one at that.
I ordered a pizza with plantains and bacon, trying to "Bajan up” my pie, but also decided that this idea of Bajan pizza wouldn’t be complete — to me— without Scotch Bonnet peppers.
(I can’t remember if they offered Bajan hot pepper sauce, which as a restaurant they might have indeed carried and I would hve then for sure added some to my pie.)
Doing some quick research I discovered a place in Durants, Holetown, St. James called De Clay Oven that offered plantains, Scotch Bonnet peppers, and even run-infused pork as toppings. Those toppings would create my Bajan pie, but my lower back disability has long kept me from making long trips.
But in-home physical therapy and some truly restorative low current swimming has seen me make some progress, and so yesterday I decided venture via public transport to finally sample my pizza creation.
After only a short wait, the pie arrived at my outdoor table looking seductively appetizing and smelling wondrous. The crispy thin crust was a perfect compliment and conveyance to hold the gooey mozzarella, sweet and slightly caramelized plantains, the tender and slightly charged pork (mine not so “rum-infused”), and the little nibbles of green Scotch Bonnet peppers, that added a warm and floral kick to each bite.
My epicurean curiosity now successfully sated, the lovely Bajan Pizza pie was well worth the not unexpected residual lower back pain sustained during (and after) my commute there and back.
Plus the great service of the friendly staff and the view of the sun setting over Payne’s Bay right across the street helped make the joy of this experience last much longer than any pain or discomfort endured.
The dining experience as a whole was as long-lasting delicious as De Clay Oven’s perfect little gem of a pizza.
