Mama Shar’s Caribbean Cooking

The Sparkling Gem of the Caribbean

By Sharmen Frith-Hemmings

If you are looking for a serene space where you can enjoy the tropical sunshine amidst never ending beauty and tranquillity, then look no further that the beautiful Caribbean Island of Anguilla.

Referred to as the Sparkling Gem of the Caribbean, Anguilla does not disappoint. With 33 sparkling white sand beaches and lush aquamarine waters to be explored, how can you go wrong? From Island Harbour to West End and everything in between, is just a beach lover’s fantasy. Shoal Bay being the most popular of the beach attracts tourists and locals alike. Some beaches like

Little Bay, Anguilla little Bay can only be reached by boat and then there is the off-shore snorkelling around the remains of sunken boats at the popular spots of Scrub Island, Prickly Pear and Dog Island.

Like Many of the other Caribbean Islands Anguillans are a warm and friendly people who will bend over backwards to help you. It is my home away from home, I have spent some of my childhood years in Anguilla and enjoyed roaming the beaches especially on a Sunday afternoon. The island is not large, and you can drive from one end of the Island to the next within half an hour. Oh! And the Cuisine is to die for! With seafood in abundance there are many five-star hotels on the island offering top quality dinning or just relax on the beach with the local national dish of Rice and Pigeon Peas and fried fish. Either way you get a warm greeting and a delightful sensation for your taste buds.

Anguillans enjoy the delightful boat racing as their national sport where locals would gather cheering for their favourite boat to win. A must when you visit, imagine brightly coloured boats with individual and sometime peculiar names, music on the beach and the smell of that gorgeous food hmmm, together gives you a feeling of home and community spirit.

Many of Anguilla’s beaches are nesting grounds for Leatherback, Green and Hawksbill turtles. They are federally listed as endangered species and are protected. These are some amazing animals for example the Leatherback turtles can weigh up to 2,000 pounds and are the largest of the turtles and possibly the largest of all reptiles.

Anguilla is rich in history and has many historical land marks including The Wall Blake House which is a restored plantation house from the 17th century. It is said to be the only

Leatherback Sea Turtle

Anguilla National Dress surviving plantation house in Anguilla. Art lovers can explore the Heritage Collection Museum’s 1,000-year-old artifacts and touring Anguilla’s 16 galleries, featuring a mixture of crafts, woodcarving, hand-blown glass and fine art.

I loved the fact that it is situated so close to St Martin and you could take the ferry over to St Martin for shopping. This used to be the highlight of my month when I would save up my pocket change to spend a day in St. Martin. As a young girl anything from shoes to lipstick would have me rushing to the ferry for an amazing day out.

With parents that owned a landscaping business, I developed an admiration for perfectly manicured gardens. I developed a passion for nurturing plants and growing vegetables, something which I still do today in my own back Garden.

Island Harbour and the salt ponds at Sandy Ground are also attractions and resources that Anguilla has. This island is very different from the other Leeward Islands in that the focal points of the island is around the beaches and seafood water sports. It is very unique in its shape which is long and narrow is said to resemble an eel. Hence the name Anguilla which means ‘eel’.

Anguilla enjoys a number of celebrations through the year and like any other Caribbean has a carnival which comes in August with a display of vibrant coloured costumes in the parades, music, dancing and the wearing of the National Dress. The Local calypso shows featuring artists that express themselves and opinions through song on local issues. The Moon Splash Festival in March and is three days of music, food and fun. Hosting of the Regatta in May where seven yachts races over three days.

The islanders enjoy bird watching with over 136 species reported to be seen on the island the Turtle Dove being their national bird and the White Cedar flowers being the national flower.

There is so much more to say about Anguilla and their unique way of doing things, unfortunately there is not enough time I must go now. However, I can tell you that with over 70 high end restaurant’s Anguilla can be named that Cuisine Capital of the Caribbean. If you love seafood, then Anguilla is the place to be!! You will not be disappointed.

Anguilla’s National Dish, Pigeon Peas and Rice M 5 Brennand Street, Burnley BB10 1SU E info@mamashars.com N 07988 890974 F @mamashars I @mamashars

MAMA SHAR’S CARIBBEAN COOKING

We boast authentic, delicious and affordable Caribbean meals and Celebration Cakes. We can work with any budget and give you amazing flavour and homemade taste.

SHAR FRITH EVENTS

We provide event planning, catering, festivals, street food. We provide an altogether high standard of service to all our clients.

Photography credit: John Cox

MAMA SHAR’S CARIBBEAN COOKING E info@mamashars.com N 07988 890974 FI @mamashars

SHAR FRITH EVENTS #E info@sharfrithevents.co.uk N 07988 890974 FI @sharfrithevents

Mama Shar’s Caribbean Curry Chicken

By Sharmen Frith-Hemmings

Ingredients: 2kg Chicken Chopped Into Smaller Pieces 2 Onions Finely Chopped 1 Pepper Chopped 3/4 Cloves Garlic Crushed 2 Tbsp All Purpose or Meat Seasoning Caribbean Curry Powder 2 Tbsp Thyme A Generous Helping of Coriander Leaves Dried or Chopped 2 Tbsp Oil 2 Carrots Peeled and Sliced 2 Med Potatoes Peeled and Diced For extra heat, add black pepper or Mama Shar’s Hot Pepper Sauce. Method: Marinate the chicken in the dried spices and some of the onion pepper and garlic mixture. Allowed to rest for at least 30-minutes before preceding. Heat oil in a pan and slowly add curry powder, garlic, onion and pepper mixture then add carrots and potatoes and sauté, but do not allow to burn Then add the chicken, stirring to ensure that the chicken is covered in the seasoning paste. Reduce the heat and cover your pan on allowed to simmer for about 5 to 10 minutes and then stir. Continue to cook ensuring that the taste is developing. Add crushed chicken stock cubes and hot water and allow to simmer until chicken is soft and potatoes are disintegrated, stirring regularly to avoid sticking. Remove from heat and serve with rice garnish with fresh coriander leaves