The Kreng Kreng and outside kitchen

Latoya Grindley, Gleaner Writer

In 2007, a freak storm passed through the home of 80-year-old Alma Henry and destroyed one of her most prized possessions - her outside kitchen.

For decades, this outside kitchen fed many neighbours in the New Hall community in Manchester and, for Henry's daughter, Evadney Henry-Wright, it was a traditional spot which persons were fond of.

"She (mother) was heartbroken when it collapsed. I mean this kitchen grew everybody".

The outside kitchen housed the 'fridge'. Now, this fridge does not refer to the appliance that has become a permanent fixture in homes. "We had to preserve the meat and so we had our fridge to keep meat fresh, not like the ones nowadays," Henry-Wright said laughing.

Cured meat

Unlike today, where meat is stored in refrigerators, the Manchester residents said that since they had no such luxury, "When we get the meat, we season it with pimento leaf and grain. We had to salt it using the coarse salt and then, after that, it would be time for us to cure the meat."

The meat would be placed on wires over the fireplace and smoked in true 'kreng kreng' style. The smoke from the wood fire would then help to cure the meat, which is why they referred to it as the fridge - it preserved the meat.

"The meat would be left up there and, when we were ready for it, we would take off a piece and cook it."

While it would appear to be a lot more tedious to get food ready and prepared, Henry-Wright said it was cheaper. "With that, you really don't worry about gas at all".

Using specific types of woods such as pimento when cooking on wood fires apparently gives the food a distinct taste. "It gives a nice, smoky taste. When you cook on wood fire, you can smell and taste the difference".

Continuing tradition

Even though the outside kitchen is no more, the Henry family still cook outside once in a while. "We have to preserve our culture enuh. Even now, we use wood fire and, for some specific things like breadfruit and hard meat, we set up our wood fire," said Henry-Wright.

Parishioner Melba Ferron grew up seeing her grandparents using the wood fire. According to her, in those days, the food had a much more distinct taste.

"They used to corn the meat with salt and hang it over the fire on the kreng kreng".

The kreng kreng, explains Millicent Allison, who lives in the New Hall Manchester community as well, is a piece of mesh which is spread and held up with four sticks. It enables the preservation and slow smoking of the meat.

The meat is placed on the inside of the mesh and is left outside hanging over the woodfire. "You coulda leave it outside and the only thing you really have to worry about is if puss come," she said chuckling.

With some elements of the good old days now missing, the seniors all remember the distinct taste that the wood gave the food. And, while the preparation of the meat would appear to have been a lot of work then, the women all considered it a chore that they grew to know and love.

While on the hunt to find a house with an outside kitchen in the parish of Manchester, it seemed that the era of having and using one has died, as opposed to decades ago when an outside kitchen was the norm and brought families together, giving many persons fond childhood memories.

latoya.grindley@gleanerjm.com