This article was first published by TRAVELMAG
Necessity being the mother of invention is an idiom that could easily relate to the food culture of the Caribbean. The region’s geographical confines have compelled its vast cluster of islands to seek out self-sufficiency, reliant not on global production chains but rather, more simply, the fruits of their lands. Equally apt when used in connection with Caribbean cuisine is the phrase ‘melting pot’ – alluding to the hotch-potch of cultural influences upon which its food makers have drawn inspiration down the years.
It is this colonial legacy that has given rise to a wonderfully diverse culinary scene – one that renders the term ‘Caribbean food’ almost redundant. Because while there may be common features across the region’s restaurants, market stalls, street vendors and home kitchens – not least the ubiquity of locally sourced seafood – cuisine in the Caribbean could never be described as homogenous. Rather, each island’s offerings have their own distinct character, defined by their imperial past and their people. And so, we come to our list of 20 unmissable – and sometimes widely unknown – food destinations in the Caribbean.
English Harbor (Antigua & Barbuda)
Colour is everywhere on the two neighbouring islands that make up Antigua & Barbuda, and nowhere more so than in the kaleidoscopic food scene of English Harbour. Here, roadside vendors hawk kenip fruit (a cousin of the lychee), and distinctive black pineapples, first introduced by the Arawak people and often considered to be the world’s sweetest variation, along with nutty corn, sweet potatoes, cassava, and guava. Amid the colonial architecture of Nelson’s Dockyard, the former naval marina on the harbour’s western shores, restaurants offer a more refined flavour of local fare. Spiny lobster and queen conch are often delivered directly from fishing boats before they’re barbecued or made into fritters or curries. For more casual dining, head to the town centre where eateries serve up delicacies such as fungee, dumplings of cornmeal and okra; and pepperpot, a hearty stew of meat and vegetables.
You can read the full article on TRAVELMAG
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