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Cuisine in Anguilla
 
 
 

Anguillan cuisine is influenced by native Caribbean, African, Spanish, French and English cuisines. Seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper. Salt cod is a staple food eaten by itself and used in stews, casseroles and soups.

Livestock is limited due to the small size of the island, and people there utilise poultry, pork, goat and mutton, along with imported beef. Goat is the most commonly eaten meat, and is utilised in a variety of dishes.

A significant amount of the island's produce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile. Among the agriculture produced in Anguilla includes tomatoes, peppers, limes and other citrus fruits, onion, garlic, squash, pigeon peas and callalloo, a leaf green native to Africa. Starch staple foods include imported rice and other foods that are locally-grown or imported, including yams, sweet potatoes and breadfruit.

In The Valley, the tourists are familiar with the crispy vegetable spring rolls, the vegetable salads with sauces like soy sesame and Peanut lime. Also, chunky gazpacho is served with plum tomatoes, shallots, cucumbers, red peppers and lime juice and topped with a crème fraiche. There are many lobster cakes, which are considered delicacies by the tourists – they contain mixed greens and tomato tartar sauce. Even more sophisticated meals include the Jamaican jerk shrimp, with rum and cinnamon bananas and cranberry.

National specialities include:

• salt fish, usually served shredded and tossed with finely chopped onions, sweet peppers, some oil and a bit of hot pepper, is a traditional breakfast;
• spiny lobster bisque is often served on special occasions;
• johnnycakes, which taste somewhere between bread and cake, are served instead of dinner rolls;
• tamarind balls are a sweet and sour treat;
• pigeon peas and rice is a popular side dish.

 

 
 

 



 


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