From cocoa pods to chow: Redz serves up a taste of tradition

How much do you think you know about that typical pastime treat, chow? Stop by Prim Bharath’s stall, and he will make you think again.

Bharath, commonly referred to as Redz Chow, is a hot topic in South for his cocoa chow.

He removes the seeds from the pods, flavours them with several seasonings, places them back into the pods and serves them freshly prepared on the spot.

Building a reputation

Bharath has been plying his trade for the past five years, earning himself a reputation that keeps customers coming back to his Bel Air, Gulf City, location. His customers travel from as far as Plum Mitan, Moruga, Icacos, Point Fortin and Fyzabad.

The father of two said he was supported by his wife after being retrenched from his position as a contract technician at TSTT.

Fuelled by the popular saying, “Try and fail, rather than fail to try”, Bharath embraced the idea and began selling a variety of chows in Penal, Guapo Beach and Maracas Beach. He said he found favour with customers at Maracas Beach, but travelling from Penal Rock Road proved too costly and was not practical in the long run. He said he has continued serving his customers with freshly prepared chow, made on the spot, with each passing year. Depending on the season, flavoured fruit treats are prepared and served with a welcoming smile.

A variety of fruits

and flavours

He said the range of fruits used for chow consists of “anything edible”, including corn, cane, pewah, pineapple, pommecythere, pomerac, mango, cucumber, apple, portugal, oranges and cocoa. To complete the preparation, seasonings such as black pepper, shadow beni, garlic, salt, salt prunes and sugar are added and presented in a zip-lock bag.

He said some customers preferred mixed chow simply because they enjoyed having two different fruits together.

Bharath said cocoa chow was his fastest-selling item. He added that women were particularly interested in its perceived nutritional benefits, including nutrients believed to contribute to healthier skin, hair and nails.

A taste of childhood

Growing up on a plantation and working in the fields alongside his parents, Bharath said he learned to appreciate fruits and experiment with different ways of turning them into chow. For him, it was simply “chow anything”.

Reflecting on the days long before the internet and colour television sets, Bharath said chow was a way of life, with children spending time outdoors with friends and siblings.

He recalled that while working in the fields, whenever he became hungry, he would open a cocoa, add salt and pepper, and eat it before resuming his duties.

“I grew up in the garden; it (cocoa) was just something to eat with salt and pepper. It was the same with a coconut; you cut open the top and throw salt and bird pepper and drink.”

He said many of his chow creations were developed through trial and error, and over the years, some of his combinations had become personal favourites among his customers.

Keeping customers

coming back

One of Bharath’s regular customers, Musa Ramlagan of Fyzabad, visited the stall during the interview and said: “His chows are full of flavour. I came just to get this and go back home.”

Bharath said he also had cancer patients who visited his stall for servings of pineapple chow.

He said they had told him that it helped bring flavour back to their taste buds after undergoing treatment.

Sharing some advice with young people, Bharath said: “You have to be consistent in all that you do; do it sensibly and put God first. Treat customers well. Even if somebody is short on money, that should not be a problem; give them your best treatment, because they will come back.”

Bharath said he also served Spanish-speaking customers, some of whom had made special requests for additions to his already wide range of flavourings and sauces, including vinegar, soy sauce, black pepper and lime.

He recently added Tajín, a Mexican seasoning, to the selection following requests from customers.