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Anguillian cuisine is thecuisine ofAnguilla, aBritish overseas territory in theCaribbean, one of the most northerly of theLeeward Islands in theLesser Antilles. The cuisine is influenced by native Caribbean, West African, Spanish, French and English cuisines.[1]
Seafood is abundant, and includesprawns, shrimp,crab,spiny lobster,conch,mahi-mahi,red snapper,marlin andgrouper.[1]Salt cod is astaple food eaten by itself and used instews,casseroles andsoups.[1]
Livestock is limited due to the small size of the island, and people there utilizepoultry,pork,goat andmutton, along with importedbeef.[1] Goat is the most commonly eaten meat, and is utilized in a variety of dishes.[1] A significant amount of the island'sproduce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile.[1]
Among the agriculture produced in Anguilla includestomatoes,peppers,limes and othercitrus fruits,onion,garlic,squash,pigeon peas andcallalloo, a leaf green native to Africa.[1] Starch staple foods include importedrice and other foods that are locally grown or imported, includingyams,[2]sweet potatoes[2] andbreadfruit.[1]Potatoes are also consumed, although less frequently than other starches.[1]Flour andcornmeal are also starches used in Anguillian cuisine.[1]
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