Top 3 Montserratian Foods

Enjoyed throughout the Caribbean, souse is a versatile dish that is typically prepared with pork, namely some of the less-favored cuts such as head, feet, knuckles, or tail, while other versions also employ beef or chicken feet. The cuts are cooked until tender and are then doused in a vinegar and lime-based combination of various spices, herbs, and sliced vegetables. The dish is often compared to aspic or head cheese, though its consistency is not as firm and it is traditionally marinated for a short period. Souse comes in different regional varieties, but it is usually enjoyed as a cold appetizer or as an accompaniment to black or white pudding.Expand

Ducana is a dessert dish that is popular on the Caribbean islands of Antigua, Montserrat and St. Vincent and the Grenadines. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavors. Some say that the sweet potato is best used in the preparation of ducana, as the islands are brimming with sweet potatoes that were cultivated by the Arawak Indians a long time ago. Ducana can also be consumed cold, or thinly sliced and lightly fried as a snack. A must-have for both the tourists and the locals, the dish is often made on Good Friday, when the islanders traditionally avoid meat.Expand

A thin, brown soup consisting of goat meat, breadfruit, onions, tomatoes, flour, and fresh herbs, goat water is the national dish of Montserrat, a tiny island in the Caribbean. Dumplings, potatoes, and yams are sometimes added to the dish for an extra kick of flavor. Perhaps it's true, perhaps it's superstition, but goat water, also known as mannish water, is considered an aphrodisiac, supposed to provide a boost to male libido. For that reason, it is common to find the dish served at Jamaican weddings, especially to the grooms. Spicy and flavorful, it probably originated in Ireland as an adaptation of the classic Irish stew, with goat meat replacing the beef. Exotic, unique, and unusual, the soup represents all the good things found in Caribbean gastronomy.Expand