Enjoy a taste of the Carribean at Limin’ Beach Club

BY PALOMA LACY

It’s quite fitting that the at home food range from restaurant Limin’ Beach Club is called Saga Boy Foods, given that this is yet another chapter in owner Sham Mahabir’s ongoing saga.

A Peckham resident but originally from Trinidad, Mr Mahabir pledged to bring Trinidadian food to the UK masses pretty much as soon as he landed here 20-something years ago.

Named after his late father, in Mahabir’s homeland, a saga boy is a person who leads a colourful and much-talked about life.

He would no doubt be proud of the Caribbean food and drink empire his son has amassed in three years, including a restaurant and bar opened in between lockdowns, Threeways – a rum brand, bottled cocktail range and Saga Boy Foods.

London’s only beach club, Limin’ Beach Club, is located just off the banks of the River Thames, at Gabriel’s Wharf.

Easing of lockdown restrictions has driven people back to the beach for a second summer of fun.

The beach has re-opened for al fresco dining but it’s bigger and better, with social distanced dining in full effect, so let the good times roll.

Fantastic food at Limin’ Beach Club

While travel abroad is not on the cards for now, this is a place you can feel the sand between your toes, and enjoy a drink as you watch the sun go down.It’s hard to believe you’re still in London.

The menu focuses on small plates, like masala chips, aloo pies, wicked wings, and great cocktails – Mr Rum’s Punch and Hemming-my-way are particularly popular. But for those who can’t make it there, Sagaboy offers nationwide delivery of some of Trinidad and Tobago’s finest dishes.

It serves to provide a little piece of home for ex-pats underserved from a Caribbean food sector that concentrates on Jamaican food, as well as introducing a whole new audience to the cuisine’s delights.

Delivery is weekly so it makes sense to stock up and freeze what you can.

These dishes are steeped in Trinidadian culture, where street food is king. Here’s a chance to try authentic dishes served up on the roadside in Trinidad.

A personal favourite is Doubles, which many regard as the country’s national dish.

It comprises of two fried flat breads, known as bara, and filled with curried chickpeas, known as channa, and topped with sweet, savoury and hot sauces.

Each kit includes 24 bara to make 12 doubles, 1kg of chickpea curry and Tamarind, Kutchula and Tanty’s Lime Pepper Sauces.

Nothing symbolises Caribbean food like goat curry and Saga Boy’s is a force of nature – sweet and succulent meat, marinated overnight in Chief Hot & Spicy Goat Curry Powder, Trini green seasoning, scotch bonnet chillies, then slow cooked in coconut milk creates a dish of wonder.

It’s a case of all the flavour with none of the hard work.

A personal favourite is Channa and Aloo – chickpea and potato curry – a lively mix of fresh turmeric, coriander, roasted cumin and madras curry powder.

And the only way to eat it – mopped up with buss up shut roti famous for its multiple layers.

To order, go to www.limin.co.uk Gabriel’s Wharf, South Bank, SE1 9PP.

 


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