Welcome to the summary page for FabulousFusionFood's Anguillan recipes, part of the Caribbean. This page provides links to all the Anguilla recipes presented on this site, with 18 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Anguillan recipes added to this site.

Anguilla is a British Overseas Territory in the Caribbean. It is one of the most northerly of the Leeward Islands in the Lesser Antilles. English is the official language and The Valley is the capital and largest city.

Anguillan cuisine is influenced by native Caribbean, West African, Spanish, French, and English cuisines. Seafood is abundant, including prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin, and grouper. Salt cod is a staple food eaten on its own and used in stews, casseroles and soups. Livestock is limited due to the small size of the island and people there use poultry, pork, goat, and mutton, along with imported beef. Goat is the most commonly eaten meat, used in a variety of dishes. The official national food of Anguilla is pigeon peas and rice.

Anguilla is a British Overseas Territory in the Caribbean. It is one of the most northerly of the Leeward Islands in the Lesser Antilles, lying east of Puerto Rico and the Virgin Islands and directly north of Saint Martin. The territory consists of the main island of Anguilla, approximately 26 kilometres long by 5 km wide at its widest point, together with a number of much smaller islands and cays with no permanent population. The territory's capital is The Valley. The total land area of the territory is 35 square miles (91 km2), with a population of approximately 15,753 (2021).

Anguilla was first settled by Indigenous Amerindian peoples who migrated from South America. The earliest Native American artefacts found on Anguilla have been dated to around 1300 BC; remains of settlements date from AD 600. There are two known petroglyph sites in Anguilla: Big Spring and Fountain Cavern. The rock ledges of Big Spring contain more than 100 petroglyphs (dating back to AD 600–1200), the majority consisting of three indentations that form faces.

Traditional accounts state that Anguilla was first colonised by English settlers from Saint Kitts beginning in 1650. The settlers focused on planting tobacco, and to a lesser extent cotton. The French temporarily took over the island in 1666 but returned it to English control under the terms of the Treaty of Breda the next year. Major John Scott, who visited in September 1667, wrote of leaving the island 'in good condition' and noted that in July 1668, '200 or 300 people fled thither in time of war'. The French attacked again in 1688, 1745 and 1798, causing much destruction but failing to capture the island.

It is likely that the early European settlers brought enslaved Africans with them. Historians confirm that African slaves lived in the region in the early 17th century, such as slaves from Senegal living on St Kitts in the mid-1600s. By 1672 a slave depot existed on the island of Nevis, serving the Leeward Islands. While the time of African arrival in Anguilla is difficult to place precisely, archival evidence indicates a substantial African presence of at least 100 enslaved people by 1683; these seem to have come from Central Africa as well as West Africa. The slaves were forced to work on the sugar plantations which had begun to replace tobacco as Anguilla's main crop. Over time, the African slaves and their descendants came to vastly outnumber the white settlers. The African slave trade was eventually terminated within the British Empire in 1807, and slavery outlawed completely in 1834. Many planters subsequently sold up or left the island.

Etymology: The native Arawak name for the island was Malliouhana. In reference to the island's shape, the Italian anguilla, meaning 'eel' (in turn, from the Latin diminutive of anguis, 'snake') was used as its name. Anguillan tradition holds that Christopher Columbus named the island.

Anguillan Cuisine:

Anguillan cuisine is influenced by native Caribbean, West African, Spanish, French, and English cuisines. Seafood is abundant, including prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin, and grouper. Salt cod is a staple food eaten on its own and used in stews, casseroles and soups. Livestock is limited due to the small size of the island and people there use poultry, pork, goat, and mutton, along with imported beef. Goat is the most commonly eaten meat, used in a variety of dishes. The official national food of Anguilla is pigeon peas and rice.

A significant amount of the island's produce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile. The agriculture produce of Anguilla includes tomatoes, peppers, limes and other citrus fruits, onion, garlic, squash, pigeon peas, and callaloo. Starch staple foods include imported rice and other foods that are imported or locally grown, including yams, sweet potatoes and breadfruit.