Anguilla (N. America) 13 September 2020

Anguilla is located in the continent of North America. It has the Atlantic Ocean to the north and east, island of Saint Martin and Venezuela to the south, the Caribbean Sea to the southeast, and Puerto Rico to the west.

The principal town is The Valley.

The official language is English.

The climate is tropical, with hurricanes generally occurring from June to November. The staples in Anguilla are seafood of all kinds, goat, mutton, pork, poultry, peppers, tomatoes, callaloo, limes, ginger, garlic, squash, pumpkins, pigeon peas, sweet potatoes, cornmeal, and some imported items like beef and rice (


  • 1 lb boneless salted cod
  • 2 cloves of garlic, crushed
  • ½ white onion, cut small chunks
  • ¼ C extra-virgin olive oil
  • 1 TBSP white wine vinegar
  • ½ lemon, juiced
  • Dash of salt and freshly ground pepper and white pepper
  • ½ med red onion, finely chopped
  • 1 lb green bananas, or boiled breadfruit, boiled green plantains or boiled yuca (cooked and cubed).
  • 1 C cherry tomatoes
  • 1 TBSP chopped parsley
  • 1 ripe avocado, cut into one inch squares.
  1. Soak the salt cod in plenty of water overnight. (I actually used fresh cod, cooked it and then skipped number 2).
  2. Drain the salt cod and cook gently for about 20 minutes.  If the cod is still very salty, break it up into 3 or 4 pieces and discard the water.  Put the cod pieces back in the pot with fresh water.  Bring to a simmer again, turn off the heat and let it sit for about 10 minutes.  Check for saltiness.  If it’s too salty, put back in the fresh water again as listed above.
  3. Whisk together the olive oil, vinegar, lemon juice and salt/pepper to taste in a large bowl. 
  4. Add the red onions, garlic and cooked cod to the dressing.
  5. Add the cooked green bananas, boiled breadfruit, plantains yuca OR potatoes to the bowl with the cod and toss gently.  Allow to cool.
  6. Add the cherry tomatoes, parsley, avocados with the bowl of cod and toss together.
  7. Season with salt if necessary and add pepper.
  8. Allow salad to sit for about an hour for the flavors to meld.


  • Water
  • Juice of one lime
  • 1 C rice
  • ¼ tsp thyme
  • 1 TBSP butter
  • 1 dash hot pepper sauce
  • ¼ lb corned beef (optional)
  • 6 oz dried pigeon peas (Goya) (Harmons has the canned, but you can buy this dish in a box ready to mix also)
  • Black pepper
  • Salt
  1. Soak the peas overnight (alternately, you can boil them on the stove for about two hours)
  2. Drain and rinse the peas.
  3. If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
  4. There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you’ll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups.  If you’re making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
  5. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
  6. Simmer until the liquid is absorbed (for about 20 minutes).
  7. Add salt and pepper to taste.

Note: I was able to purchase a ready to make boxed pigeon peas and rice that had all the ingredients required inside.

Here is the Salt Cod Fish Salad and the Pigeon Peas and Rice. I could not find salt cod, so instead used just cod and it turned out really good! I also had a hard time finding dried pigeon peas, so ordered the pigeon peas and rice from Amazon in a box. Super good!!


  • 1 egg, separated (will use both the yolk and the white)
  • ¼ C sugar
  • 1/3 C butter
  • 1 roll white bread, crumbled
  • ¼ C mixed nuts
  • 2 oz dark chocolate, melted
  1. Chop the nuts and set aside.
  2. Cream the butter and sugar.
  3. Add the egg yolk and continue to blend until well incorporated.
  4. Stir in the breadcrumbs and the melted chocolate.
  5. Whip the egg white until stiff peaks form. Gently fold in the egg white and the nuts.
  6. Pour the mixture into a small pie tin lined with wax paper.
  7. Bake at 350 degrees for about 25 minutes. Serve warm.
Here is how my Warm Chocolate Pie turned out. A little dark, but still really good!

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