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: 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: 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: 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: 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 […]
Introduction: This hearty bean stew, cooked in vibrant red palm oil, is a lunchtime staple across Angola. Cultural Background: This hearty bean stew, cooked in vibrant red palm oil, is a lunchtime staple across Angola. Black-eyed peas or red beans are simmered with onions, tomatoes and palm oil until rich and glossy, making a filling, […]