Reporter
angelo.jedidiah@guardian.co.tt
After a long day at work, some people prefer not to cook and choose street food instead. However, others, despite their fondness for convenience, are tired of traditional dishes and seek new variations, like geera dasheen.
John “Iphil” Aaron is known in the city of Arima for his corn soups, boiled corn and channa, easily proven by the long lines of hungry patrons along the corner of Farfan and Pro Queen Street.
But his catering business of 31 years has become somewhat known for offering a new and different curious creation. “I was doing an all-inclusive event, I can’t remember for exactly who. I listed geera dasheen as one of the things on the menu. It was unusual, but I like adding unusual things,” Aaron told Guardian Media.
Geera dasheen quickly became a popular request among clients who wanted to cater to guests avoiding meat, flour, or unhealthy foods. Aaron’s passion ignited as he began chunkaying his pot–some garlic, geera powder and a dash of masala were placed in hot oil. All before he threw in his choice of fresh seasoning and the crux of the dish–boiled dasheen.
After adding his special pepper sauce, it was clear that creating unusual yet tantalising foods and flavours was a gift that Aaron honed and was generous sharing with the rest of the country. “It must taste good. Everything I touch turns to gold,” he said proudly. It certainly did.
