Cuisine of Montserrat

Montserrat's national dish is goat water, a thick goat meat stew served with crusty bread rolls.

British cuisine
National cuisines
English Scottish Welsh Northern Irish
Overseas/Fusion cuisine
Anglo-Indian Anguillian Balti curries Bermudian British Chinese cuisine British Virgin Islands Cayman Islands Falkland Islands Gibraltarian Irish Saint Helena Hong Kong Pitcairn Islands Montserrat Turks and Caicos Islands
United Kingdom portal

The Montserrat cuisine resembles to the general British and Caribbean one, as it is situated in the Caribbean zone and it is a British territory. The cuisine includes a wide range of light meats, like fish, seafood and Chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, like Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is unique, yet complex.

Dishes

Salt fish.

• Mountain chicken - not actually chicken, but the leg from a local species of large frog (Dominica is the only other island where these frogs can be found).

• Pumpkin soup.

• Goat water (National Dish).

• Aubergine patties.

North American cuisine
Sovereign states	Antigua and Barbuda Bahamas Barbados Belize Canada Costa Rica Cuba Dominica Dominican Republic El Salvador Grenada Guatemala Haiti Honduras Jamaica Mexico Nicaragua Panama Saint Kitts and Nevis Saint Lucia Saint Vincent and the Grenadines Trinidad and Tobago United States
Dependencies and other territories	Anguilla Aruba Bermuda Bonaire British Virgin Islands Cayman Islands Curaçao Greenland Guadeloupe Martinique Montserrat Puerto Rico Saint Barthélemy Saint Martin Saint Pierre and Miquelon Saba Sint Eustatius Sint Maarten Turks and Caicos Islands United States Virgin Islands
Food portal Category: North American cuisine

Cuisines
Regional	African North West list Americas Caribbean North South list Asian Caucasian Central Indian subcontinent Levantine list European Central Eastern list Oceanic Intercontinental Global Latin American Mediterranean Middle Eastern
National	Afghan Albanian Algerian American California Hawaiian Greek American Italian American New American New England Pennsylvania Dutch Puerto Rican Soul food Angolan Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Sylheti Barbadian Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnian-Herzegovinian Botswana Brazilian British Cornish English Northern Irish Scottish Welsh Bruneian Bulgarian Burkinabé Burmese Burundian Cambodian Cameroonian Canadian Québécois Acadian Central African Republic Chadian Chilean Chinese Cantonese Chinese Islamic Hong Kong Macanese Colombian Congolese Croatian Cuban Cypriot Czech Danish Faroese Greenlandic Djiboutian Dominican Dominican Republic Dutch East Timorese Ecuadorian Egyptian Emirati Equatorial Guinean Eritrean Estonian Ethiopian Fijian Filipino Finnish French Occitan Gabonese Gambian Georgian German Ghanaian Greek Greek Macedonian Cretan Epirotic Heptanesean Guatemalan Guianan Guinea-Bissauan Guinean Haitian Honduran Hungarian Icelandic Indian Arunachalese Assamese Bihari Goan Goan Catholic Gujarati Himachal Pradesh Kashmiri Jharkhandi Karnataka Kerala Maharashtrian Manipuri Meghalayan Mizo Naga Odia Rajasthani Sikkimese Tamil Telugu Indonesian Acehnese Arab Balinese Banjarese Batak Betawi Chinese Indian Indo Javanese Madurese Makassarese Minahasan Minangkabau Palembangese Sundanese Iranian Iraqi Irish Israeli Italian Abruzzese Lombard Neapolitan Roman Sardinian Sicilian Venetian Ivorian Jamaican Japanese Okinawan Jordanian Kazakh Kenyan Korean North Korean Kosovan Kuwaiti Kyrgyz Lao Latvian Lebanese Lesotho Liberian Libyan Liechtensteiner Lithuanian Luxembourg Macedonian Malagasy Malawian Malaysian Chinese Eurasian Indian Sabahan Sarawakian Maldivian Malian Maltese Mauritanian Mauritian Mexican Moldovan Monégasque Mongolian Montenegrin Moroccan Mozambican Namibian Nauruan Nepalese New Zealand Niger Nigerian Niuean Norwegian Omani Pakistani Sindhi Palestinian Panamanian Peruvian Chinese Polish Portuguese Qatari Romanian Russian Bashkir Chechen Circassian Komi Mordovian Sakha Tatar Udmurt Yamal Rwandan Saint Helena Saint Lucian Salvadoran Sammarinese São Tomé and Príncipe Saudi Arabian Senegalese Serbian Seychellois Sierra Leonean Singaporean Slovak Slovenian Somali South African Spanish Andalusian Asturian Balearic Basque Canarian Cantabrian Catalan Extremaduran Galician Manchegan Valencian Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Tajik Tanzanian Zanzibari Thai Togolese Tunisian Turkish Trinidadian and Tobagonian Ugandan Ukrainian Uruguayan Uzbek Venezuelan Vietnamese Western Saharan Yemeni Zambian Zimbabwean
Ethnic and religious	Ainu American Chinese Anglo-Indian Arab Assyrian Balochi Bengali Berber Buddhist Cajun Christian Crimean Tatar Hazaragi Hindu Inuit Islamic Jain Jewish American Ashkenazi Bukharan Ethiopian Mizrahi Sephardic Syrian Kurdish Livonian Louisiana Creole Malay Mennonite Indigenous American Parsi Pashtun Peranakan Punjabi Sami Sikh Tibetan Yup'ik
Historical	Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Aztec Byzantine Early modern European Historical Chinese Historical Indian subcontinent History of seafood History of vegetarianism Inca Mayan Medieval Ottoman Peasant Soviet Thirteen Colonies
Styles	Classique Fast food Fusion Haute Molecular gastronomy Note by Note Nouvelle
Lists	List of cuisines Lists of prepared foods
Food portal Drink portal Category Commons Cookbook WikiProject Outline

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.