Just near Pigeon Island, there’s a few restaurants to go to and after speaking to a local, we went to Agnes Bar & Restaurant which is in between the park and beach.
I wasn’t sure who was Agnes but both women working there was lovely and of course, like a classic Caribbean eatery, “we don’t have that” was not shocking to hear when I asked for jerk pork or shrimp for my meal.
So instead I settled for the jerk chicken just like my sister, and it was really worth the wait.
Unlike the jerk chicken I’m used to, in Jamaica this one had a less smoky taste, and I noticed it was chicken thigh used rather than various of a chicken. I asked about the sauce on top of the chicken but the woman who cooked it was in the back, I presume it was the Creole sauce I had seen in the supermarket.
Oh, and the spice?? The pepper could be felt within the chicken and it is a welcome amount of spice that can easily wake you up from a hangove. It’s also not too peppery to make you sweat under the St Lucian sun. I think some of the seasoning used in the chicken was cayenne pepper, ginger, jerk powder and a few others I can’t remember.
Because it’s more of a (and I might be wrong) Creole style Jerk Chicken, the spice is definitely weaker than what I’m used to but it’s nice to try another island’s retention of it.
Nevertheless the jerk chicken plate is cooked once ordered and can take between 35-45 mins so be aware if there’s a crowd and you’re very hungry. But if you’ve hiked up Pigeon Island or had a good swim at the beach nearby, the jerk chicken plate at Agnes’ Bar is really good to have.
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