BRIDGETOWN, Barbados – Barbadian culinary entrepreneur Chef Derek Went is reporting a strong response to his company’s herb-based cooking products.
Went runs the playfully named, Went Caribbean which offers a wide selection of goods and services to support a healthy, island lifestyle, and he says that WentWorx – an aromatic blend of natural herbs and spices free from MSG, sugar, salt, preservatives or food additives – is “catching on and mitigating the risk of food-related diseases such high blood pressure and diabetes.”
Chef Derek recently offered sample products to patrons at Super Centre in Oistins, Christ Church as part of a consultancy service for the supermarket’s recipe calendar. The recipe of the month was “Crispy Weetabix Bran Flakes Chicken Skewers” and all of his products were almost completely sold out on location.
Chef Derek Went of Went Caribbean.
With emphasis being placed on food as a foundation for well-being, Went Caribbean, a member of the family of the newly launched Barbados Entrepreneurs’ Venture Capital Fund, promotes the appetizing and unique tastes of Caribbean cuisine made simple and convenient while contributing time tested benefits for health.
Went Caribbean’s five main blended spices, herbs and seasonings are: Island Treat for Poultry, Island Sweet for Vegetables, Island Street for Seafood, Island Heat for All Meats and Island Beat for The Works, and include traditional ingredients such as garlic, onion, parsley, allspice, cayenne, ginger, paprika, nutmeg and thyme.
“With the creative use of these dry mixtures that reconstitute on contact with moisture, you can easily create delectable sauces, salsas, dips, relishes, chutneys, marinades and dressings,” said Chef Derek, who explained that his company was focusing on making his products available in the regional and international marketplace and especially in communities within the Caribbean Diaspora.
“Since the particle size of many of the ingredients is quite large they contain high measures of active volatile oils, and so a small amount goes a longer way to adding taste than do most powdered spices,” he says, adding that the coarse textures also ensure that the product remains loose in the bottle without displaying the common caking experienced with most powdered spices. “In addition this affects a long aromatic shelf life, enhancing savour and offering a more interesting dining experience due to the shifting nuances of flavour that arise during the meal.”
