Ezekiel Bair tends to his jerked pork.

The residents of Top Hill, St Catherine celebrated Emancipation Day with fine country-style cooking.

Pimento wood fire was used to prepare the many dishes that were on hand. These included boiled corn, jerk chicken and pork, curried goat along with sweet potatoes, rice and peas and plain rice as well as roasted yam.

As the operators of the various firesides skilfully stoked the flames, it was clear that the occasion was special. The combination of the smoke and the aroma of the various dishes, caused the crowd to waste little time in enjoying what was on offer.

The favourites

Mannish water and corn soup were among the favourites with the country folk, who believe the former has potent properties.

"Lawd, the curry goat taste wicked, is like the wood fire give it a special flavour; old time cooking is still the best," said Markland Edington, visiting from Canada.

The donkey races also provided some fun for everyone at the venue. And for those who did not want to eat, the bar provided copious amounts of liquid refreshment.

Paul Bair serves boiled corn to a customer at the annual Emancipation Day Donkey Racing event in Top Hill, St Catherine. - Ian Allen/Staff Photographer