Introduction: Stew fish and grits is the quintessential Bahamian breakfast, found on nearly every settlement’s morning table. Cultural Background: Stew fish and grits is the quintessential Bahamian breakfast, found on nearly every settlement’s morning table. A whole fish (traditionally grouper or snapper) is simmered in a tomato-based gravy with lime-cured onions and peppers, then ladled […]
Introduction: A close relative of conch chowder, fish chowder swaps in fresh grouper or snapper and leans on the natural sweetness of the fish and root vegetables. Cultural Background: A close relative of conch chowder, fish chowder swaps in fresh grouper or snapper and leans on the natural sweetness of the fish and root vegetables. […]
Introduction: Grouper, one of the most prized fish in Bahamian waters, is often baked whole and stuffed with a savoury breadcrumb and vegetable mixture for special Sunday dinners and celebrations, showing off the fish in a way simple frying does not. Cultural Background: Grouper, one of the most prized fish in Bahamian waters, is often […]
Introduction: Lavangi hails from Lankaran, Azerbaijan’s gastronomic south, where whole fish (traditionally kutum, an endemic Caspian fish) is stuffed with a fragrant walnut, onion and sour plum mixture and roasted or pan-cooked whole. Cultural Background: Lavangi hails from Lankaran, Azerbaijan’s gastronomic south, where whole fish (traditionally kutum, an endemic Caspian fish) is stuffed with a […]
Introduction: Ducana is a sweet, steamed dumpling made primarily from grated sweet potato and coconut, wrapped in banana or plantain leaf and gently simmered until firm. Cultural Background: Ducana is a sweet, steamed dumpling made primarily from grated sweet potato and coconut, wrapped in banana or plantain leaf and gently simmered until firm. Rooted in […]
Introduction: Saltfish cakes are small, deep-fried fritters made from flaked salted cod bound in a seasoned batter, a popular appetizer and snack found at family parties, church fundraisers and roadside stalls across Antigua and Barbuda. Cultural Background: Saltfish cakes are small, deep-fried fritters made from flaked salted cod bound in a seasoned batter, a popular […]
Introduction: Johnny cakes are small, golden fried dough balls found throughout the Caribbean, though the Antiguan version is distinctly smaller — often no larger than a golf ball — and eaten in generous numbers. Cultural Background: Johnny cakes are small, golden fried dough balls found throughout the Caribbean, though the Antiguan version is distinctly smaller […]
Introduction: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Cultural Background: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Salted cod became a Caribbean staple centuries ago, when fish was preserved with salt to survive long sea voyages and […]
Introduction: Saltfish buljol (from the French “brule-gueule”, meaning “burnt mouth”, a reference to its bold seasoning) is a shredded salted cod salad eaten across the Eastern Caribbean, including Anguilla, where it is paired with fried bakes — a softer, puffier cousin of the johnny cake. Cultural Background: Saltfish buljol (from the French “brule-gueule”, meaning “burnt […]
Introduction: Stewed saltfish is a hearty midday staple in Anguillian homes, distinct from the cold buljol served at breakfast. Cultural Background: Stewed saltfish is a hearty midday staple in Anguillian homes, distinct from the cold buljol served at breakfast. Here the fish is simmered in a tomato-based sauce with island seasonings and served hot over […]