Anguillian cuisine

Anguillian cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean, one of the most northerly of the Leeward Islands in the Lesser Antilles. The cuisine is influenced by native Caribbean, West African, Spanish, French and English cuisines.^[1]

Meats

Seafood

Seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper.^[1] Salt cod is a staple food eaten by itself and used in stews, casseroles and soups.^[1]

Salt cod is an Anguillian staple food

Livestock

Livestock is limited due to the small size of the island, and people there utilize poultry, pork, goat and mutton, along with imported beef.^[1] Goat is the most commonly eaten meat, and is utilized in a variety of dishes.^[1] A significant amount of the island's produce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile.^[1]

Fruits, vegetables and starches

Among the agriculture produced in Anguilla includes tomatoes, peppers, limes and other citrus fruits, onion, garlic, squash, pigeon peas and callalloo, a leaf green native to Africa.^[1] Starch staple foods include imported rice and other foods that are locally grown or imported, including yams,^[2] sweet potatoes^[2] and breadfruit.^[1] Potatoes are also consumed, although less frequently than other starches.^[1] Flour and cornmeal are also starches used in Anguillian cuisine.^[1]

The fruit of the breadfruit tree – whole, sliced lengthwise and in cross-section

Common foods and dishes

Barbecue^[1]^[3] and jerk style meats ^[1]
Callalloo – a stew made with callalloo greens ^[1]
Fritters made with conch, coconut, fruit and other ingredients, seasoned with local allspice and sugar^[1]
Dumplings ^[1]
Seafood soups and bisques made with lobster,^[1] conch,^[1] and fish

A bowl of lobster bisque

Beverages

Rum^[1]

References

^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r Robinson, Peg. "Foods That Are Important in Anguilla." USA Today Travel. Accessed July 2011.
^ ^a ^b Higgins, Michelle. (January 28, 2007). "For Foodies: Anguilla." The New York Times - Travel. Accessed July 2011.
^ "Gastronomical Delight." Anguilla-guide.info. Accessed July 2011.

[UsaToday-1] ^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r Robinson, Peg. "Foods That Are Important in Anguilla." USA Today Travel. Accessed July 2011.

[NewYorkTimes-2] Higgins, Michelle. (January 28, 2007). "For Foodies: Anguilla." The New York Times - Travel. Accessed July 2011.

[3] "Gastronomical Delight." Anguilla-guide.info. Accessed July 2011.

[1]

[2]

[3]

v t e Cuisines
Continental	African North West list Americas Caribbean North South list Asian Caucasian Central Levantine South list European Balkan Central Eastern list Oceanian Intercontinental Global Latin American Mediterranean Middle Eastern
National and regional	Afghan Albanian Algerian American Californian Floribbean Hawaiian Lowcountry (South Carolina) Midwestern US New English New Mexican Pacific Northwestern Puerto Rican Southern US Southwestern US Texan Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnian-Herzegovinian Botswana Brazilian British Anguillia Channel Islands English Gibraltarian Northern Irish Saint Helena Scottish Welsh Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Acadian Québécois Central African Republic Chadian Chilean Chinese Beijing Cantonese Hong Kong Macanese Shandong Sichuan Tibetan Xinjiang Colombian Congolese Corsican Croatian Cuban Cypriot Czech Danish Faroese Greenlandic Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Kapampangan Finnish French Occitan French Guianan Gabonese Gambian Georgian German Ghanaian Greek Cretan Epirotic Greek Macedonian Heptanesean Guatemalan Guinea-Bissauan Guinean Haitian Honduran Hungarian Icelandic Indian Andhra Arunachali Assamese Bengali Bihari Chhattisgarhi Goan Gujarati Haryanvi Kashmiri Jharkhandi Karnataka Kerala Maharashtrian Manipuri Meghalayan Mizo Naga Odia Punjabi Rajasthani Sikkimese Sindhi Tamil Telangana Tripuri Uttar Pradesh Uttarakhandi Indonesian Acehnese Balinese Banjar Batak Betawi Gorontalese Indo Javanese Madurese Makassar Minahasan Minangkabau Palembangese Sundanese Iranian Iraqi Irish Israeli Jewish Italian Abruzzese Apulian Ligurian Lombard Lucanian Neapolitan Piedmontese Roman Sardinian Sicilian Venetian Ivorian Jamaican Japanese Okinawan Jordanian Kazakh Kenyan Korean North Korean South Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourgish Macedonian Malagasy Malawian Malaysian Sabahan Sarawakian Maldivian Malian Maltese Marshallese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Nicaraguan Niger Nigerian Niuean Norwegian Omani Pakistani Palestinian Panamanian Papua New Guinean Paraguayan Peruvian Polish Portuguese Qatari Romanian Russian Bashkir Chechen Circassian Cossack Komi Mordovian Sakha Tatar Udmurt Yamal Rwandan Saint Lucian Salvadoran Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychellois Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Balearic Basque Canarian Cantabrian Catalan Extremaduran Galician Manchegan Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Zanzibari Thai Togolese Tunisian Turkish Turkmen Tuvaluan Trinidadian and Tobagonian Ugandan Ukrainian Uruguayan Uzbek Vanuatuan Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean
Ethnic	African American Ainu Arab Arab-Indonesian Aromanian Assyrian Balochi Berber Buryat Cajun Chinese American Australian British Cambodian Canadian Filipino Indian Indonesian Malaysian Pakistani Peruvian Crimean Tatar Gagauz Greek-American Hazaragi Indian English Indonesian Malaysian North Indian South Indian Indigenous American Indigenous Australian Inuit Italian American Jewish American Ashkenazi Bukharan Ethiopian Mizrahi Moroccan Sephardic Syrian Kurdish Livonian Louisiana Creole Malay Ossetian Parsi Pashtun Pennsylvania Dutch Peranakan Pontic Greek Romani Sámi Tejano Transylvanian Saxon Yup'ik
Religious	Buddhist Christian Goan Catholic Mangalorean Catholic Mennonite Hindu Islamic Chinese Ital Jain Kashrut Kosher food Ritual slaughter Sikh
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Antebellum America Aztec Byzantine Early modern European Historical Argentine Historical Chinese Historical Indian subcontinent Historical Japanese Historical North Indian and Pakistani History of agriculture History of alcoholic drinks History of bread History of seafood History of vegetarianism Hittite Inca Mayan Muisca Mughal Medieval Ottoman Peasant Pre-contact Hawaiian Korean royal court Scottish royal household Soviet Thirteen Colonies
Styles	Classique Fast food Fusion New American Eurasian Haute Molecular gastronomy Note by Note Nouvelle Vegetarian
Lists	List of cuisines List of historical cuisines Lists of foods Prepared
Related	Cookbook Cooking Culinary arts Drink Food history sociology Diet Fat Meal Meal preparation
Food portal Drink portal Category Commons Cookbook WikiProject Outline

v t e North American cuisine
Sovereign states	Antigua and Barbuda Bahamas Barbados Belize Canada Costa Rica Cuba Dominica Dominican Republic El Salvador Grenada Guatemala Haiti Honduras Jamaica Mexico Nicaragua Panama Saint Kitts and Nevis Saint Lucia Saint Vincent and the Grenadines Trinidad and Tobago United States
Dependencies and other territories	Anguilla Aruba Bermuda Bonaire British Virgin Islands Cayman Islands Curaçao Greenland Guadeloupe Martinique Montserrat Puerto Rico Saint Barthélemy Saint Martin Saint Pierre and Miquelon Saba Sint Eustatius Sint Maarten Turks and Caicos Islands United States Virgin Islands
Food portal Category: North American cuisine