Anguilla's cuisine, like that of other Islands in the Caribbean, is a blend of traditions. It combines elements of native Caribbean cooking, Spanish, French and English influences, and a strong base of African traditions. Much of the regional cooking is solid and substantial food intended to carry a worker though a long day. However, Anguilla is known for its overlay of international cuisine, and offers a sophisticated array of lighter dishes as well.
Anguilla makes good use of the local seafood resources. Like much of the Caribbean, it enjoys conch and spiny lobsters, crawfish, crabs, prawns and shrimp. Local fish include marlin and mahi-mahi, as well as red snapper and grouper. Another seafood that is not simply popular, but a basic staple of the cuisine, is an import: salt cod, or salt fish. This serves as a reliable ingredient in soups, stews and casseroles.
As an island, Anguilla supports fewer forms of livestock and smaller livestock than are often found on mainland. While imported beef is available, especially to the tourist trade, locals depend more heavily on goat, mutton, pork and poultry, with goat being by far the most popular. Goat is served in curries and stews, grilled, and in jerk--a style that originated in Jamaica but that has spread throughout the Caribbean.
Vegetables and Fruits
Much of the produce used in Anguilla is imported, as the island is relatively sandy and infertile with limited available agricultural land. Recent innovations in farming technology allowed by the increase in tourist revenue have helped increase fresh foods. Locally grown peppers, tomatoes, callalloo (an African native leaf green), limes, other citrus and pigeon peas are common, as are ginger, garlic and onion. Squash, pumpkins and coconut also serve as staples.
Local Anguillan foods, as throughout the world, depend on starchy supporting staples. With much of Anguilla depending on imports in any case, these staples are diverse. Imported rice, often served with pigeon peas, is a favorite, as are yams, breadfruit and sweet potatoes, which may be locally grown. Potatoes are used, but as a secondary starch. Cornmeal and flour are both used, and Johnny cakes are made from a blend of the two.
Anguilla's cuisine, influenced by the surrounding Caribbean islands and by the many foreign influences brought in both historically and through the modern tourist trade, is diverse. Regional favorites include barbecue and jerk, callalloo (a stew based on the African greens), dumplings, lobster and conch bisques and marinated seafood dishes. Deep fried fritters of many sorts are popular, from conch fritters to dessert fritters based on fruit, coconut and other tropical ingredients, seasoned with such local spices as allspice and sweetened with sugars and rum.