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.