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Local Foods You Must Try

Take a handful of small islands. Mix in the cuisines of Europe, Africa, Asia and the Americas, and simmer for nearly 500 years. This is the melting pot that makes traditional US Virgin Islands dishes so rich, vibrant and tasty. Local restaurants, mobile food vans, and food sales held by community groups in the Fort Christian parking lot on Saturday mornings are among the best places to partake of local fare. Here’s a sample of five favorites you definitely must try!

Fish and Fungi. Like meat and potatoes, these two foods taste best when served together. Yellowtail, hind or old wife are simmered in a lemon butter sauce made thick with sliced onions, along with a mound of cornmeal polenta-like fungi flecked with fresh okra. Do beware: Fish are traditionally served whole. Locals say the sweetest meat is in the eyes!

Callaloo. Spinach, okra, and seasonings like thyme, celery and parsley are what supply this soupy stew with its bright green color. Bite-size pieces of fish and salted beef or pork give this dish its substance. Islanders eat callaloo on Old Year’s Night (New Year’s Eve) for good luck, but many local restaurants will feature it on Fridays.

Johnnycakes. Round or square, baked or fried, these savory flour cakes take their name from “journey” cakes. Historically, they were quick to prepare and held up well during land or sea travel. Today, most folks can’t resist eating them on the spot.

Pate. A spicy mixture of ground beef, conch or salted codfish is tucked inside a flaky white flour dough that’s rolled up turnover-style and deep fat fried. It’s the island-style equivalent of fast food and what locals will grab for breakfast, lunch or a mid-day snack.

Bullfoot Soup. Meaty bull’s feet, also called “cow heels,” star in this hearty soup, but peas, carrots, yams, sweet potatoes and cornmeal dumplings also float appetizingly around the meaty hooves. Why try? Locals claim this dish is a potent aphrodisiac.