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February 20, 2026
February 20, 2026
What began more than 20 years ago as a humble hustle with a baby pram has grown into one of the most recognisable mobile food ventures along the Corentyne in Berbice.
Ravindra Bickram, known affectionately as “Chase,” from Ankerville, Port Mourant, has become a familiar figure from the shores of 63 Beach to late-night hotspots across Region Six. With his signature “gun oil” boiled corn, rich chicken foot sauce, and a variety of handcrafted snacks, Chase has built a loyal following that spans generations.
Speaking with Ignite News, Chase reflected on his journey. What started as a simple effort to make ends meet has transformed into a business that strengthened his household and expanded his opportunities.
“I was first pushing a pram, a baby pram on the beach,” he recalled, parked at a crowded weekend spot. “All over New Amsterdam, everybody knew me by pushing a baby pram. We started with the plantain chips business, and we also did arts and crafts—the bead chains.”
Chase credits much of his success to the strong family foundation behind the business. In a household filled with birthdays—many of them Scorpios—cooking was a regular celebration.
“So we always make a pot of chicken foot sauce,” Chase explained. “And we can do a little bit of oil and boiled corn. That’s how we ended up thinking, ‘Hey, this tastes good, let’s get it on the road.’ My wife handles the chicken foot and boiled corn—that’s her business. I handle the plantain chips and honey-roasted nuts. But we do everything together. We communicate, cut up things together, we do everything until we finish.”
For nearly 27 years, Chase and his wife have built more than a thriving venture—they have built a partnership grounded in teamwork, sacrifice, and shared purpose. Together, they are raising three children.
Never content to stand still, Chase began experimenting with local roots and barks to enhance his honey-roasted nuts.
“What’s in this nut right now? I boiled cappadula, granny backbone, locust bark, sarsaparilla, monkey ladder—the barks we normally use for tea—and added them to the honey-roasted nuts. It gives them flavour, but also strength for the people,” he said.
Chase’s weekends are long and demanding. Saturdays often stretch into the early hours of the morning as he and his wife move from 63 Beach to roadside stops and entertainment spots, sometimes selling until 3 or 4 a.m.
“And when you go home, that’s Saturday. Then you have to prepare for Sunday on the beach. If we don’t sell everything on the beach, we hit the rum bars along the line—from 63 Beach down to Dragon Bar or Shaveh Bar—just to sell out the rest,” he explained.
