EATING OUT
Main picture, opposite: the Ladera’s terrace in Saint Lucia Left: the colours of a market in St. Kitts, tasty treats in Grenada and a taste of Cuba
it applies to meat, fi sh or vegetables that have been slow-cooked with coconut milk and spices. Grenada has a similar dish called Oil Down.
Red Snapper – one of the most popular fi sh, found on most menus grilled, steamed or fried
and served alone or with various local sauces.
Curried or stewed goat – a popular staple, across islands including Jamaica, Anguilla, Grenada, St. Kitts and Nevis and Montserrat.
Fungie/Fungi – the national dish of Antigua & Barbuda and one of the main dishes in the British
Virgin Islands. Made mainly from cornmeal, boiled or cooked into a thick paste, and okra.
Those looking for more of a high-class dining experience can fi nd it on the islands too.
AIM HIGH Barbados has some of the best restaurants in the Caribbean with upmarket establishments that book- up weeks in advance, while the French island of St. Martin and the isle of Anguilla have built a gourmet reputation on the high quality of their restaurants. Not surprisingly, seafood is big in the Caribbean and the choice is superb, ranging from fresh conch and lobster through to grouper and snapper. Tropical fresh fruit, vegetables and spices grow in abundance throughout the Caribbean and are used in local recipes such as callaloo soup, an Eastern Caribbean speciality; jerk meats, which are mainly found on Jamaica; stews and patties. For those with a sweet tooth, check out the rum cakes of Bermuda and Jamaica.
JUICE IT!
Local drinks made from exotoc fruits are fabulous. In Montserrat, for examople, combos include soursop, mango, cashews and guava!
SPICE IT UP The ‘Spice Isle’ of Grenada has a bountiful supply of herbs and spices that add distinctive fl avours to its cuisine, while many islands grow bananas, citrus fruits, yams and mangoes. The varied character of some islands has also shaped its cuisine. For instance, the spicy and vegetarian infl uences on Trinidad’s cuisine refl ect its Indian population, while Bahamian dishes have been infl uenced by the American South. Caribbean history can be traced through its food – something else that helps to give this distinctive collection of countries a unique taste.
LOCAL DELICACIES
Make a date with these great menu favourites Rundown – you’ll fi nd this in Jamaica and
“The history of the Caribbean can be traced through its food and gives this distinctive col- lection of islands and coun- tries a unique taste”
Shark and bake – a popular street food of Trinidad and Tobago. The bake is a dough burger
bun, and the fi lling is shark fi llets.
Couch – a popular seafood speciality served in the Bahamas and Turks & Caicos. TASTE SENSATION
Barbados Bajan Salt Fish Cake
2 tbsp oil 1 cup onions, finely chopped 1 cup flour 1 tsp baking powder Salt to your taste 1 egg lightly beaten ¾ cup milk
Spice up your own home-cooking with this simple Caribbean recipe:
1 tbsp butter, melted 2 tbsp shallots (finely chopped) ½ lb, salted cod fish, cooked and flaked 1 large fresh hot pepper (finely chopped)
In a heavy frying pan, heat the oil and sauté the onions until they are just wilted. Place flour, baking powder and salt in a bowl. Make a well in the centre and pour in the egg, butter and milk. Mix together lightly, then add onions, shallots, salted cod fish, salt and pepper. Stir well. Drop by the tablespoon full into hot oil, but do not crowd them in the pan. Preparation time: 10 minutes. Cooking time 4-5 minutes.
Time is soprecious, smart couples steal it
Rendezvous allows you to fi nd time, time to be together, time to relax, time to talk. It gives you time to reconnect and to refl ect. It gives you time to concentrate on each other, to refocus. It gives you time to rediscover what matters most – you.
Rediscover life’s pleasures together. visit
www.theromanticholiday.com or call 0845 867 5543
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