Favourit 'ome cooked meel. Bein’ one of the most travelled, most experimental chefs in the world its difficult just ‘avin’ one but if I ‘ad to choose it would almost certainly be ‘Grilled Madagascan Jabbis’. I was ova there laast year, part ‘oliday an’ part work. Mi an’ mi local girlfriend were out on the boat bobbin’ abawt near a rocky outcrop just above a reef. This is ideal environment for the Jabbis. Befoa I knows it mi bird dives straight into the wautta, disappears foa abawt foateen minits an’ then resurfaces wiv two of the beasts. She then frows ‘em into the boat an’ swims daan again to eventually return wiv annuvva two. These prehistoric creatures are giant crayfish that grow to phenomenal sizes becawse of the local wautta an’ reef conditions: its somefink to do wiv the oxygenation an’ the micro phytoplankton that exist in the sea araand there. ‘Motolita’, mi bird then takes us off to the nearest island, builds a driftwood fire, boils a pan of salt wautta an’ bungs ‘em in. Awlmost instantly they turns from blue green to a wonderful bright sunrise red. Cleverly she kept one back to barbeque. My mate Vinnie is the best barbequer in the business but even he couldn’t surpass ‘Moto’. Split in arf an’ slightly smoked ova the brushwood fire, occasionally dripped wiv a mild chilli sawse they are just the dogs. Each animal was at least two paand, the ‘ead alone was as big as mi fist so they are an’ ample meal foa anybody. Arfta we had done the Jabbis wiv a bokkle of Montagny premier Cru we watched the most beautiful peaceful sunset an’ ‘ad a bit of ‘ole. Nah, that’s wot I calls eatin’.
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