With such an ethnic melting-pot to draw on, it is not surprising that the cuisine of the Leeward Islands is rich and varied. It is influenced by native Caribbean heritage as well as African, French, Dutch, British and Asian influences. There is an emphasis on local seafood, including prawns, crab, lobster, mahi mahi, marlin and many other kinds of fish. Salt cod is popular in Anguilla. Many islanders enjoy goat meat, a legacy of the animals left behind by early seafarers in the hope of finding fresh meat to harvest on their return. St Kitts & Nevis in particular has good rich soil for growing fresh produce.
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