Dean Dass' campsite with its two large 35 X 30' tents dwarf other campers' tents and is hard to miss at the Malabar Farms Estate, Manzanilla beach. If not, the enticing aromas of seared pork, curry duck, and stew chicken emanating from the camp's hobby chef Davenand Dial's stove top will draw you in by your nose with country and western music coming from speaker boxes to titillate the aural senses.
On the chow assembly line, Dass' brother Sundarsan and long-time family friend, Junior Rooplal, a tailor from Gasparillo, season the various meats as family members and friends look on in anticipation as to what delicious meat or fish to sample next as Dass prepped the food for serving.
Like many families, this has been a tradition going on 34 years for the Sangre Grande businessman who spends the long Easter weekend camping out with family members and friends in a safe environment. There was a boat and barrel raft pulled up on the shore.
When the Sunday Guardian visited Dass' camp on Good Friday, he said the menu was fish, stew and seared pork, curry duck, curry and stewed chicken.
He said the camp had 30 people that day, today they will have about 60 people, and they will be adding pone and accra to the menu.
Dass said camping was something more people should get into because it kept the family together.
He said it was one time of the year where nieces, nephews, and cousins who didn't see each other for months can come to this area to relax and mix with one another.
