We begin by using universal foodstuffs and then substituting fresh local provisions and unique seasoning combinations characteristic of island cooking. It is the Caribbean experience that we seek. Start by deveoping a flavorful repertoire from the Caribbean pantry such as peanut and annatto oil, seasonings and seasoned salt, curry powder and chutneys, hot pepper sauces, and West Indian sauces and salsas. These can also be derived from this cooking series of articles, such as Jerk Barbecue on the Grill, that form the basis of daily menus. Remember, if there are four vacationers or crew on a week's trip, then the cook, or each member if the cooking is shared, may have the chance to plan only a single dinner, since half the dinners will be eaten out.
Individual preferences rule.
Some may not want to cook, and others may be vegetarians or have special food needs. In general, Caribbean spices and seasonings, especially curries, impart high flavor and crowd out traditional fats. The Sugar Mill Caribbean Cookbook features upscale restaurant cuisine in a local setting and ingredients on Tortola. Boat Cooking Boat cooking has an undeniable appeal. That's what it's like to swing on a hook in a new water neighborhood.