Introduction - Romantic Escapes in the Caribbean: Lovetripper Guide - page 17

Jug-jug (made of Guinea corn and green peas) in Barbados.
Christophine , a type of squash, served on most Caribbean is-
lands.
Dasheen , a root vegetable similar to a potato and served on
most Caribbean islands.
Mofongo , fried plantains mixed with fried pork rinds and sea-
soned with garlic, in Puerto Rico.
Afungi, a pudding of cornmeal and okra, served on several is-
lands, including Antigua & Barbuda.
Fungi (pronounced foon-GEE), a tasty accompaniment that's
somewhat like cornbread dressing, in the Virgin Islands.
Dessert
Ducana, a pudding made from grated sweet potato and coco-
nut, sugar, and spices, and boiled in a banana leaf, in Antigua.
Flan, a wonderful custard, served primarily in Dominican Re-
public and Puerto Rico.
Tembleque, a custard made with coconut milk and sprinkled
with cinnamon in Puerto Rico.
Duckanoo. This delicious dessert, originally from Africa, is
concocted with cornmeal, coconut, spices and brown sugar. The
ingredients are tied up in a banana leaf (hence its other name,
Tie-A-Leaf ), and slowly cooked in boiling water.
Spectacular Sunsets
Most Caribbean days draw to a close with a thrilling blaze of
tropical colors. Enjoying the sunset is an island obsession, so
pick your spot with care (and try to arrive early). In St. Thomas,
Paradise Point and a bar named, appropriately enough, The
Bar, offer romantic sunset viewing. Below in the city where
shoppers hustle to pick up a few last bargains before the bou-
tiques close their doors, the lights trickle on one by one, compet-
ing with a deepening sunset the color of a blooming hibiscus.