Introduction: Anguilla is famous throughout the Caribbean for its slow-cooked barbecue, celebrated annually at events drawing visitors from across the region. Cultural Background: Anguilla is famous throughout the Caribbean for its slow-cooked barbecue, celebrated annually at events drawing visitors from across the region. Ribs are marinated overnight in a spiced, smoky seasoning and cooked low […]
Introduction: Known across the Eastern Caribbean as “Stamp and Go”, these saltfish fritters get their name from the days when dockworkers and travellers would grab them quickly from roadside vendors — “stamp” (step) up and “go”. Cultural Background: Known across the Eastern Caribbean as “Stamp and Go”, these saltfish fritters get their name from the […]
Introduction: Caribbean pumpkin (a firm, orange-fleshed squash distinct from the Halloween variety) is a common island crop, and this thick, comforting soup is a popular Sunday starter or light lunch in Anguillian homes, often enriched with split peas for extra body and protein. Cultural Background: Caribbean pumpkin (a firm, orange-fleshed squash distinct from the Halloween […]
Introduction: Grilled crayfish (Caribbean spiny lobster) is arguably Anguilla’s most celebrated dish, central to the island’s renowned beachside grill culture at spots along Meads Bay and Island Harbour. Cultural Background: Grilled crayfish (Caribbean spiny lobster) is arguably Anguilla’s most celebrated dish, central to the island’s renowned beachside grill culture at spots along Meads Bay and […]
Introduction: Brought to Angola through Indian Ocean trade influences and adapted over generations, chamuças are crisp, triangular pastries filled with spiced meat or vegetables. Cultural Background: Brought to Angola through Indian Ocean trade influences and adapted over generations, chamuças are crisp, triangular pastries filled with spiced meat or vegetables. They are a popular party and […]
Introduction: Canja de Galinha, a Portuguese-origin chicken and rice soup, has been fully embraced into Angolan home cooking, often served to comfort the sick or as a gentle starter at family meals. Cultural Background: Canja de Galinha, a Portuguese-origin chicken and rice soup, has been fully embraced into Angolan home cooking, often served to comfort […]
Introduction: Widely regarded as Angola’s national dish, muamba de galinha is a rich, deep-red stew of chicken simmered in palm oil (or palm nut paste) with garlic, okra and gindungo chilli. Cultural Background: Widely regarded as Angola’s national dish, muamba de galinha is a rich, deep-red stew of chicken simmered in palm oil (or palm […]
Introduction: A simple, ever-present side salad on Angolan tables, this tomato and onion combination reflects the Portuguese culinary legacy, cutting through richer stews and grilled meats with its acidity and freshness. Cultural Background: A simple, ever-present side salad on Angolan tables, this tomato and onion combination reflects the Portuguese culinary legacy, cutting through richer stews […]
Introduction: A favourite at street stalls, football matches and family barbecues, these grilled chicken skewers are marinated with garlic, lemon and gindungo chilli before being cooked over open flame, delivering a smoky, spicy bite that’s easy to eat on the move. Cultural Background: A favourite at street stalls, football matches and family barbecues, these grilled […]
Introduction: Kizaka is a beloved everyday lunch dish made from pounded or finely shredded cassava leaves, slow-cooked with onions, garlic and palm oil. Cultural Background: Kizaka is a beloved everyday lunch dish made from pounded or finely shredded cassava leaves, slow-cooked with onions, garlic and palm oil. It is central to Angolan home cooking, often […]