Montserrat is a tiny island in the Caribbean; it’s lush and green, full of rich history and culture, and evidently, full of delicious food.

Montserratian dishes contain a touch of European (especially Irish), a splash of African, and a dash of Caribbean flavour. Seafood is often the star of most meals, but meat and poultry dishes are also very common – especially goat meat. In fact, their national dish is Goat Water, a stew made with goat, breadfruit, and green papaya. But, that’s not what we’re going to be making for the recipe of the week as it’s too tough to get access to goat meat. If you can find some and would like to try your hand at making Goat Water, here’s a recipe from the Caribbean Choice website.

Today we’re visiting the sweeter side of Montserrat with Coconut Mousse. This decadent dish is easy to make, and the result is a creamy, tropical flavoured dessert that is perfect for a balmy summer evening with friends. If you can’t sink your toes into the sand of the tropics, at least this dish can bring your taste buds there!

Coconut Mousse
Serves 4

Ingredients:
1 cup 3% milk
1/2 cup fresh grated coconut
1 envelope unflavoured gelatin
3 large eggs, separated
½ teaspoon cornstarch
Scant ¼ teaspoon salt
Generous ¼ cup icing sugar
4 teaspoons dried, unsweetened shredded coconut (garnish), optional

Directions:
In a medium saucepan, bring the milk to a gentle boil over medium-high heat, whisking constantly. Add the coconut and reduce the heat to a simmer. Cook for 10 minutes, stirring often, and then remove from heat. Add the gelatin and stir, and then pour into a large bowl.

In a small bowl, whisk the egg yolks, cornstarch, and salt. Slowly add this mixture to the large bowl, whisking as you pour. Set aside and let cool to room temperature, about 30 minutes.

Place the egg white and sugar in a medium bowl and whip with an electric mixer until stiff peaks form. Gently place the meringue on top of the ingredients in the large bowl and fold in with a large spatula. Either place the mousse in a medium sized serving bowl or divide among four small dishes and refrigerate for at least 1 hour, up to one day. Sprinkle with shredded coconut before serving.

Next up on Food Freeway: Guadeloupe! Have you ever been? If so, tell me about it! Did you like the food?

If you’re in the mood for more foodie reading material, be sure to head over to Wanderfood Wednesday!

Montserrat: it’s a British overseas territory in the Caribbean, and it’s best known for its incredible volcano and black sand beaches. It’s a small island, with only 39 square miles (102 square kilometers) of land, but it’s a cool one. It’s green, lush, and has an interesting history full of occupation (indigenous, Spanish, British, French, then British all over again!), musicians, and volcano eruptions.

This history has resulted in a very unique combination of cultures. In fact, the Irish have a large part in this country’s past: when the British colonized Montserrat, many Irish came as well – a good portion being Irish Catholics seeking refuge from persecution.  Now there are about 6,000 people left there (more than half left once the volcanic activity started up again in 1994), and they’re made up of Irish, other European, Caribbean, and African cultures combined, creating a lovely group of people and cuisine.

The main culinary influences in Montserrat are Caribbean and British. Think Jerk chicken, coconut dishes, rum infused treats, and mutton. Mutton? Yep. Mutton. Montserratian cuisine is extraordinary; special in the sense that though it is primarily Caribbean, the British/Irish role is clear. Honestly – who would think of mutton, roasted beef, and steamed vegetables when talking about the Caribbean?

The island has a great variety of ingredients: mangoes, pineapple, bananas, coconut, pumpkin, corn, carrots, cucumbers, breadfruit, green beans, cabbage, sugar cane, beans, conch, mahi mahi, and locally farmed goats, pigs, cows, sheep, and chickens. Hot peppers, thyme, pimento (pictured above), garlic, and curry are often used to flavor the dishes.

And, what’s made from these ingredients? Mountain chicken (frogs legs), goat water (a stew made with chunks of goat meat – the national dish!), fish soup, salt fish, coconut scallops, breadfruit fish cakes, Jerk shrimp, and coconut mousse.

Have you ever been to Montserrat? If so, how was the food? Did you have a favourite dish? Let me know! On Wednesday, keep your eye out for a Montserratian recipe.

Seafood in the Cayman Islands is like rice and corn in Central America – you just can’t do without it. It’s a staple in the Caymanian diet, and though it can be prepared in just about any way imaginable, there are a few traditional methods that are more traditional and common.
 
For example, conch is most often prepared in a stew or in fritters, or as the main ingredient in souse. Fish prepared in the typical Cayman style is very common, tasty, and (hoorah!) very easy! So grab your skillet and a few fillets of fish, and get cooking! 
 

Cayman Style Fish
Serves 2

Ingredients:
2 fish fillets (mahi mahi, red snapper, or similar fish)
2 tablespoons lime juice (from 2 large limes)
1/2 cup water
1 onion, sliced thinly
1 bell pepper, any colour, sliced thinly
2 large tomatoes, diced (to make about 1 cup)
1 tablespoon Pickapeppa or Worcestershire sauce
1 teaspoon (or more!) hot sauce (Tabasco, or something similar)
1 tablespoon ketchup
2 tablespoons butter or oil
Salt and pepper, to taste

Directions:
Place the fish in a large glass dish and pour the lime juice and water over top. Cover and refrigerate for 20 minutes. Heat 1 tablespoon of the butter or oil in a large skillet over medium-high heat. Remove the fish from the dish, pat dry with paper towel, and place in the skillet. Cook for two minutes, flip, and cook for another two minutes (until browned and cooked through). Place the cooked fish on a serving dish, and put the remaining tablespoon of butter or oil in the skillet. Add the onion, and cook until the onion is soft and transparent, about 5 minutes, and then add the bell pepper. Cook for another few minutes, until the pepper is tender, and then add the diced tomatoes, Pickapeppa or Worcestershire, hot sauce, and ketchup. Spoon the mixture and remaining juices over top of the cooked fish, season with salt and pepper, and serve!

Next up on Food Freeway, we’ll head all the way over to Montserrat: a British overseas territory best known for its volcano, black sand beaches, and lush rainforests. Have you ever been there? If so, what’s your favourite Montserratian dish? Do tell! 

Still hungry for some tasty reading material? You’re in luck – it’s Wanderfood Wednesday!