Travel Reference
In-Depth Information
FOOD & DRINK
In the Virgin Islands, West Indian cooking - more properly called Creole cuisine - is far
from the peas-and-rice or goat-on-a-stick stereotypes often associated with Caribbean food.
Creole cuisine is, perhaps, the most sophisticated fusion cuisine on the planet. West In-
dian dishes draw on breads and roots from the Carib and Taíno Indians, meats from the
Europeans, spices and vegetables from Africa, India and China, and cooking styles from
Asia and the Slave Coast of western Africa.
Vegetables & Stews
Soups and stews are staples in West Indian cooking. Recipes incorporate unique island ve-
getables and fruits to add texture, taste and vitamins. Okra is a favorite ingredient; it's not
native to the islands, but was smuggled in from Africa by slaves. Squash, plantain, eggplant,
christophene (like a potato/cucumber cross), paw paw (green papaya), scallions, mamey
apple, batata (tropical sweet potato), tannia (a root vegetable) and West Indian pumpkin
are other commonly used items. Dasheen (taro root) is a tuber with the taste of a potato.
The green leaves of this plant are a primary ingredient in the islands' famous callaloo soup,
which also may contain okra, hot pepper, pork and fish.
While the local Rasta culture isn't large, it exists in scattered pockets on St Thomas, St John, St Croix and
Tortola. Rasta restaurants are good bets for vegetarians, since many embrace 'ital' principles for healthy life
energy and avoid meat, shellfish, eggs and dairy products.
Generally, cast-iron pots are used for 'boilin' down' soups or stews such as pepperpot,
combining oxtail, chicken, beef, pork and calf's foot with hot pepper and cassareep (from
cassava). Tannia soup is another traditional offering, as is calabeza (pumpkin soup).
Starch is also a main ingredient of islanders' diets. You get starch in the form of ground
provisions (ie roots such as yam and cassava) that are boiled, mashed or steamed. You also
get this in fungi (pronounced
foon
-ghee), which is made from cornmeal and has the look
and texture of polenta. Island cooks usually serve fungi with fish and gravy, and many West
Indian families eat 'fish-and-fungi' weekly. Another popular dish is accra, a fried mixture of
okra, black-eyed peas, pepper and a little salt.
