St. Kitts & Nevis: Caribbean Cooking
Throughout history, people from all over the world have settled in the Caribbean. Some of these groups include Caribs Indians, Portuguese, Spanish, Dutch, West Africans, English, East Indians, and Chinese. And so, dishes are prepared with any number of these influences.
While seafood is abundant, goat is a staple of Kittian and Nevisian cuisine (along with rice and beans). Arguably, goat water is the national dish. This hearty stew of goat meat is seasoned with locally-grown herbs and spices, and slow cooked along with vegetables like yams, potato, bananas, and dumplings. Variations on this dish are prepared throughout the Caribbean.
Due to its rich volcanic soil, a wide variety of fruits and vegetables grow and thrive on both islands: tomatoes, peas, peppers, cassava, squash, pineapples, bananas, yams, mangoes, and, of course, coconuts. Coconuts, on occasion, can prove a tricky crop to harvest, as you will see.