Vegetables Anguilla Travel Guide: St. Barths, St. Martin & Anguilla

All information about Vegetables from the island of Anguilla

Plantain banana

Unlike fruit bananas, plantains are never eaten raw. Longer with a pointed tip and thicker skin, its flesh is firm and can be eaten as a vegetable. You can choose to boil it, leaving the skin on, or prepare it as a purée or gratin, or even in a frying pan. An original idea that children love, and which goes wonderfully well with fish.

Christophine

Christophine is found in many countries, including Australia, French Polynesia and, of course, the West Indies. Native to South America, christophine is a member of the Cucurbitaceae family, and is sometimes eaten raw and grated into salads, but mainly as a vegetable. Stuffed, au gratin or stewed, its uses are similar to those of zucchini, offering a delicious local alternative!

West Indian cucumber

The West Indian cucumber is native to Brazil. The "runner" plant, with its long stems, easily occupies 2 to 3 m2. Once peeled, it can be eaten raw with vinaigrette or steamed as a vegetable. Its taste is a cross between zucchini and cucumber, but sweeter.

Very low in energy, it contains over 95% of its weight in water, and 0.5 g of fiber. It is a source of vitamin K. It contains calcium, iron, vitamin B1, vitamin B2, vitamin B3 and vitamin C. This vegetable is a treasure trove of well-being!
Known for its diuretic virtues.

Dachine

Also known as taro, madeira or Chinese cabbage, this is a large, floury tuber. Its flesh is cream to pink and its taste is similar to that of sweet potatoes. Its leaves can be prepared like spinach. Rich in starch, it is low in protein and lipids. Raw, it is bitter. It must therefore be cooked thoroughly.

Dictame

Also known as "Arrow-root", Dictame is a gluten-free starch with beneficial properties. It is also anti-vomiting and fights diarrhea. Rich in carbohydrates, it is also suitable for athletes, the elderly and convalescents.

Breadfruit

Breadfruit is a starch with many uses. Introduced to the West Indies in the 18th century, it continues to be a staple in local cuisine, whether mashed, au gratin or even fried. An original idea for a children's meal!

Giraumon

The name derives from jirumum, borrowed from the Tupi language, which referred to a type of squash cultivated in the West Indies by the Caribbean Indians. It is attested as early as 1614 in the form "giromon".

A type of squash grown in the West Indies and certain tropical countries, the giraumon has orange-yellow or golden-yellow flesh that is dry, thick but soft, and very sweet with a slight hazelnut flavor. The seed cavity is small. The bumpy, thin, hard bark is green, striped with various colors or dotted with spots. The flesh is firm, sweet and bright orange, making it a delicious vegetable or dessert.

Giraumon is a vegetable rich in provitamin A, vitamin C and minerals. It is also rich in water and low in energy. It can be eaten raw, like cucumbers, in salads. But it's mainly cooked that you'll find it, especially in purée and compote form in soups to make them more consistent. Once cooked, the flesh is very creamy but somewhat mealy. In West Indian cuisine, it's found in giraumonades (a kind of ratatouille) and stews.

In Haiti, it is used to make the famous Independence soup on January 1, the anniversary of Haiti's independence. Its hollowed-out bark is used as a container.

Okra

Gombo is also known as poor man's asparagus, edible ketmie, barnies, gnawa, or ngumbo... Originally cultivated by the ancient Egyptians 4000 years ago, it spread from the Balkans eastwards to India and westwards, ending up in Spain. It was introduced to Brazil by black slaves. Later, the French-Cajuns of Louisiana established its cultivation in North America, before colonizing the entire cotton-growing area of the United States. Okra was considered the food of the poor. The fruits are long pods measuring from 4 to 17 cm. They have prominent, dark-green ribs. Okra fruits from July to November. It is eaten cooked.

Okra deserves to be known for its medicinal virtues and diverse properties, making it a champion of balanced nutrition. A veritable concentrate of vitamins, minerals and nutrients, okra works miracles.

It is one of the vegetables richest in vitamin C. For example, this vitamin is highly effective in combating asthma symptoms, especially in children. It also boosts the body's natural defenses by promoting the creation of white blood cells. Rich in fiber, it is also excellent for intestinal transit and cholesterol regulation. It also acts on sugar levels in the body, helping to reduce the risks for diabetics. Finally, its antioxidant properties combat the effects of aging, for example.

Okra's high levels of vitamins A, B (B1, B2, B6) and C, as well as zinc and calcium, make it the ideal vegetable to consume during pregnancy. It also contains folic acid, an essential element when, during pregnancy, cells develop and multiply very rapidly.

These are just a few examples of the many effects of this wellness food, which is unfortunately not sufficiently well known. Enjoy, and stay well!

Yam

Mashed or in a velouté, it's a perfect accompaniment to meat and fish dishes. Sweeter than potatoes, it can also be used to make marmalades, cookies and other desserts. Yam is also a source of vitamins, minerals and antioxidants.

Kouche-kouche

A vegetable with better, finer flesh than potatoes. Excellent with meat and fish.

Cassava

Toxic at first sight, this vegetable needs to be thoroughly cleaned! It can be eaten as flour, porridge...

Thanks to its high starch content, it is easy to digest. It soothes colon irritation, diarrhea and constipation. Cassava also combats stomach problems.

Sweet Potato

Native to South America, the sweet potato is a staple of the West Indian diet. Despite its name and resemblance to a potato, this pink tuber is not a member of the potato family, but has the same culinary qualities. Delicious mashed or baked au gratin, the sweet potato, with its sweet taste, is also a delight in jam! Discover them without moderation!

Pigeon pea

Brown or light brown with black spots, this legume is rich in protein. In the West Indies, they are the classic accompaniment to the main Christmas dish. They are cooked boiled in the same way as lentils or kidney beans. Pigeon peas have a unique flavor that requires careful cooking.