Next he dashes up, wielding a small bowl into which he ladles a cream soup made from ackee, the local (poison when unripe) tree fruit eaten for breakfast. It is reminiscent of roasted chestnuts and contains pasta made from callaloo, a local spinach. There is a foam of roasted chayote and dasheen, or taro, sliced thinly and fried with herbs in a classic lyonnaise. I am awed at the transformation of simple Caribbean ingredients -- the fare of a once-poor people -- into haute cuisine. I gobble greedily, and a wide-eyed Yendi nibbles demurely beside me, all the while exclaiming that she will get too fat. Still she turns nothing away. Next comes cow foot boiled into a golden gelee that is cut into bite-size pieces and served on top of the breadfruit loaf, interspersed with pieces of spiny lobster. To end there are mousses of grilled watermelon, pineapple, coconut and pumpkin.