Montserratian Cuisine

Montserratian cuisine is hearty, wholesome Caribbean home cooking, blending African and British influences with the island's produce and the sea. The national dish is goat water, a rich, thick and spicy stew of goat meat and vegetables, thickened with flour and flavoured with herbs, traditionally served with crusty bread and enjoyed at gatherings and celebrations, especially around St Patrick's festival. Other favourites include saltfish, fresh fish and seafood, ground provisions like breadfruit and yam, rice and peas, and mountain chicken, historically a large frog now protected. Simple, filling and flavourful, it is best enjoyed at local eateries and shared with the warmth of a small, close-knit island.

The main sights

• Goat water - the rich, spicy national goat stew.
• Saltfish and seafood - the saltfish and fresh fish dishes.
• The provisions - the breadfruit, yam and starchy staples.
• Rice and peas - the Caribbean staple accompaniment.

When to go

Year-round; local eateries and markets serve the island's home-style dishes, and goat water in particular is a beloved centrepiece of gatherings and the St Patrick's festival in March. Fresh fish and seafood are highlights on this small island, best enjoyed at a local spot with the warmth of the close-knit community.

Practical notes

Montserratian food is hearty, home-style Caribbean cooking centred on goat water, saltfish, provisions and seafood rather than a refined or varied cuisine, so its appeal is wholesome, filling island flavour and the warmth of a small community rather than culinary sophistication, and dining options are limited on this tiny, recovering island. Note that the traditional mountain chicken, a large frog, is now protected and off-menu. Enjoyed at a local eatery with a bowl of rich goat water, though, Montserratian food is a genuine and welcoming taste of the Emerald Isle.

Nearby

The local eateries and markets of the island's north are the places to eat.