Introduction: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often reserved for weekends, celebrations and gatherings. Cultural Background: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often […]
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: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each July and August, marking the anniversary of emancipation. Cultural Background: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each […]
Introduction: Goat Water is one of Anguilla’s most iconic dishes, a thick, richly spiced goat stew often served at celebrations, church fundraisers and the island’s famous Anguilla Summer Festival. Cultural Background: Goat Water is one of Anguilla’s most iconic dishes, a thick, richly spiced goat stew often served at celebrations, church fundraisers and the island’s […]
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: Rice and pigeon peas is the quintessential Caribbean side dish, and Anguilla’s version is no exception — a fragrant, coconut-infused rice studded with tender pigeon peas, served alongside almost every savoury main on the island, from stewed saltfish to grilled crayfish. Cultural Background: Rice and pigeon peas is the quintessential Caribbean side dish, and […]
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 […]