Introduction: Souse is a tangy, well-chilled dish made from pickled pork — typically the head, trotters or tail — marinated in lime juice, hot peppers, onion and cucumber. Cultural Background: Souse is a tangy, well-chilled dish made from pickled pork — typically the head, trotters or tail — marinated in lime juice, hot peppers, onion […]
Introduction: Ponche de Crema, sometimes known locally as Ponche Kuba, is a thick, creamy, spiced liqueur closely associated with the Christmas season in Antigua and Barbuda. Cultural Background: Ponche de Crema, sometimes known locally as Ponche Kuba, is a thick, creamy, spiced liqueur closely associated with the Christmas season in Antigua and Barbuda. Made from […]
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: Christophene (chayote squash) grows well in the Caribbean climate and is valued for its mild, crisp flesh. Cultural Background: Christophene (chayote squash) grows well in the Caribbean climate and is valued for its mild, crisp flesh. This light, refreshing raw salad is a common accompaniment to fish and grilled dishes in Anguillian homes, prized […]
Introduction: A bright, tangy coleslaw is a near-universal side at Anguillian barbecues and beach gatherings, offering a crisp, cooling contrast to grilled meats and seafood. Cultural Background: A bright, tangy coleslaw is a near-universal side at Anguillian barbecues and beach gatherings, offering a crisp, cooling contrast to grilled meats and seafood. The Anguillian version leans […]
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 […]
Introduction: Surrounded by reef-rich waters, Anguilla has a strong tradition of fresh fish cookery, and a hearty, tomato-based fish chowder is a common way to use the day’s catch. Cultural Background: Surrounded by reef-rich waters, Anguilla has a strong tradition of fresh fish cookery, and a hearty, tomato-based fish chowder is a common way to […]
Introduction: Conch is abundant in Anguilla’s surrounding waters and has long been part of the island’s diet, harvested by local fishermen and served in beachside bars and family gatherings alike. Cultural Background: Conch is abundant in Anguilla’s surrounding waters and has long been part of the island’s diet, harvested by local fishermen and served in […]
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 […]