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fiogf49gjkf0d EATING OUT
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INTERNATIONAL FOOD SUCH AS HAMBURGERS AND STEAKS ARE
AVAILABLE IN SOME RESTAURANTS. CARIBBEAN DISHES ARE A
MIXTURE OF AFRICAN, SPANISH, FRENCH, INDIAN AND ENGLISH
CULINARY TRADITIONS. MOST MENUS WILL BE WRITTEN IN ENGLISH.
LUNCH IS SERVED FROM 1200-1400 AND DINNER FROM 0700-2200.
TYPICAL MEALS
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BREAKFAST
BREAKFAST MAY BE CONTINENTAL OR AMERICAN STYLE OR EVEN
CARIBBEAN STYLE WITH SALT FISH AND CORN FRITTERS. TROPICAL
JUICES SUCH AS GRAPEFRUIT, ORANGE, PAWPAWS, PINEAPPLES AND
WATERMELONS ARE FRESHLY SQUEEZED.
STARTERS
CRISP PLANTAIN - CHIPS DEEP FRIED IN COCONUT OIL.
PASTELLES - PLANTAIN OR BANANA LEAVES FILLED WITH SAVOURY
MEAT AND CORN MEAL.
ACCRAS - FRIED CODFISH BALLS WITH HERBS AND SERVED COVERED
IN A SPICY SAUCE.
TANTAN - MARINATED CHICKEN LIVERS IN A BRANDY FLAVOURED
BATTER.
SHRIMP SALAD, FRIED SCAMPI, CURRIED EGGS AND POTATO SALAD
ARE JUST A FEW OF THE MOST POPULAR HORS D'OEUVRES.
SOUPS
CALLOLOO - DASHEEN LEAVES NOT UNLIKE SPINACH, OKRA, ONIONS,
CHICKEN, SALT PORK OR BEEF, COCONUT MILK, CRAB MEAT AND HOT
PEPPER.
OTHERS INCLUDE CREAM OF BREADFRUIT, AVOCADO, CREAM OF
CHRISTOPHENE A VARIETY OF SQUASH, SPICED PIGEON PEA SOUP,
BLACK BEAN SOUP, CREAM OF CRAB, FISH SOUP AND JELLIED
ORANGE AND LEMON CONSOMME.
FISH AND SEAFOOD
CRAB SHELLS FILLED WITH SPICY CRAB MEAT, DEEP FRIED SHRIMP
IN BATTER, SHRIMP IN A CREAM SAUCE AND FINALLY BARBECUED
SHRIMP.
LAMBI - CONCH MEAT WITH LIME
SPINY LOBSTER - LOBSTER GRILLED AND SERVED WITH BUTTER OR
COLD WITH MAYONNAISE.
FLYING FISH - THESE SHOULD BE LIGHTLY FRIED AND SERVED WITH
A LIME AND TARTAR SAUCE.
DOLPHIN - WHITE FLESHED TROPICAL FISH EITHER STEAMED, FRIED
OR GRILLED.
COQUILLES OF FISH - SHELLS FILLED WITH SCALLOPS OR BILL
FISH.
OTHER POPULAR FISH INCLUDE KINGFISH, REDSNAPPER AND
SWORDFISH. THESE MAY BE FRIED, POACHED OR BAKED AND ARE
NEARLY ALWAYS SERVED WITH A SAUCE.
MEAT
PEPPERPOT - PORK, BEEF AND CHICKEN STEW WITH A SPICY
MIXTURE OF CASSAVA, BROWN SUGAR AND CINNAMON.
PELAU - RICE, FISH OR CHICKEN, TOMATO, GARLIC, ONIONS AND
COCONUT MILK, RAISINS AND CURRY SPICES.
SANOCHE - PORK AND PIGS TAIL SOUP WITH BEEF STOCK, CASSAVA,
YAMS, POTATOES, CHIVES, PEPPERS AND COCONUT MILK. THIS IS
USUALLY SERVED AS A SOUP BUT IS ENOUGH TO SERVE AS MAIN
COURSE. CHICKEN, DUCK, TURKEY AND GUINEA FOWL ARE OFTEN
SERVED STUFFED AND ROASTED. DUCK MAY BE SERVED A L'ORANGE
AND CHICKEN IS OFTEN CURRIED.
VEGETABLES INCLUDE, PLANTAINS, DASHEEN, BREADFRUIT, SQUASH
AND OKRA.
DESSERTS:
FRESH FRUIT SALAD - MANGOES, BANANAS, PASSION FRUIT,
GRAPEFRUIT.
CREPES FLAMBEE - PANCAKES FILLED WITH EXOTIC FRUITS AND
FLAMBEED.
FRUIT AND LIQUEURS ARE COMMON IN MANY DESSERTS.
TYPICAL DRINKS
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NON ALCOHOLIC DRINKS INCLUDE THE FOLLOWING:
FRUIT PUNCH AND COCONUT WATER
SORREL - BRIGHT RED SPICY DRINK
MAUBY - MADE FROM ROOTS AND BARK AND FLAVOURED WITH CLOVES,
CINNAMON AND OTHER SPICES.
SPIRITS AND WINES ARE WIDELY AVAILABLE BUT ARE VERY
EXPENSIVE. BEER IS NOT AS EXPENSIVE AND SOME IS EVEN BREWED
ON THE ISLANDS. THE FAVOURITE DRINK IS RUM AND MAY BE
SERVED JUST AS RUM OR AS PINA COLADO, DAIQUIRIES, SWIZZLES
AND SCREWDRIVERS.
TAP WATER IS DRINKABLE.
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Attractions