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Less than 30 minutes from Port-of-Spain, the capital of Trinidad & Tobago, lies Maracas Bay, home of the “Bake & Shark”. Dozens of huts (locally called ajoupas) roofed by dry carat leaves, emit the tantalizing smell of freshly cooked deep-fried shark, seasoned with fresh herbs and spices. Platters of sliced cucumbers, tomatoes, onions, sweet peppers, lettuce, cabbage and a variety of hot sauces, of which the most favorite and hottest is called “Mother-in-law,” line the counters, waiting to be placed between the slices of “bake,” made with a batter of split peas and flour, deep-fried to perfection. Andrew Zimmerman from Bizarre Foods said it best when he declared, “This was the best thing that I ever tasted,” as he started on his second, after gulping down the first. On any given Sunday, hundreds of locals and tourists can be seen forming dozens of lines, patiently waiting their turn. Each one is unique in its own way but captivates the senses with an explosive burst of multiple flavor combinations. It is a journey worth taking and well worth the wait.
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