Story by Robin Richards, sharing hislove for Plo
Every place has a dish that is forever associated with that place. For me, Plo is that Saint dish. It is so deeply linked to island life, it would be the one thing every Saint could make. Other that being a simple and straight forward to make, its versatility means it can be made just about anywhere – at home, in a field or on the rocks.
It is a kind of social community dish. So much a part of island life that if you were having a gathering (day’s out), you would ‘throw in’ something for a pot of Plo. Someone would be responsible for making it (or sometimes a few people), someone would have a large enough pot, someone would bring the rice, another some veg, and so on. Normally together you would make a sloppy Plo (being the more common consistency) and if you were lucky, or there was enough, you might get the burned bit at the bottom of the pot. Which always tastes great.
A good sloppy Plo is my favorite, with a nice bit of Veg. My brother made the best sloppy Plo I’ve ever tasted. It is special because of what it means to Saint culture, and for this link.