For me to eat Caribbean food there are a couple of other things beside food that need to be in place: Jamaican beer and good reggae music playing. Negril had both.
Checking through the menu, we began picking out our dishes and went for a couple of sharing starters: Plantain with Saltfish & Ackee, and Saltfish Fritters, both dishes coming with a hot dip that was very hot. The plantain had just the right texture, soft but not too soft, and the fritters were good too, but we both decided the ackee was our favourite: flakes of tender fish in a nice, finely chopped, fresh salad.
For the main course we shared an Ital Stew, a Rastafarian dish that combines vegetables, pulses and spices and which was extremely flavoursome, with Sweet Potato Chips – crunchy, moreish little things – and Home Made Coleslaw; and the Curry Goat with Rice and Peas. The meat was really tender, and plentiful. In fact, so plentiful I had to ‘borrow’ some pumpkin and carrot from the Ital Stew to up the veg to meat ratio in my dish!
Negril is authentic and one of the best in the area.
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