The local food on Anguilla is roadside barbecue. Mostly available on the weekends, on Friday nights the smoke from the split oil drum grills wafts into the sunset air with the savory smells of ribs and chicken. Barbecue is all over the island, from Long Bay to the East End, and although a non-official restaurant of sorts, each barbecue develops a reputation based on their cooking.
Big Jim’s at Blowing Point is one of the island’s most well-known barbecues. Hungry ferry passengers grab a bite en route to their homes or neighboring islands. Ken’s Ribs and Chicken in The Valley is one of the island’s most popular stops, and Ken’s brother, Paper, across from the East End School, is growing a following for his barbecue as well. In Long Bay, B & D’s operation has built itself into a full-fledged establishment, and cooks all over the island compete for your palette.
Ribs and chicken are the staple, but not the extent of the Anguilla barbecue. For over thirty years, Mabel Gumbs, one of Anguilla’s tourism pioneers and senior ladies, has been making her way to The Valley with her corn soup. Get there early on Saturday morning, her soup is usually gone before midday.
And at Sandy Ground, next to Syd An’s apartments, conch soup brews alongside ribs and chicken on weekend nights, ready to fuel and refuel dancers who have come to the village to jam.
During festivals and holidays, fish from the sea is brought right to the coals, and ribs, chicken and tents pop up all over the island as family and friends picnic together and celebrate special events.
Barbecue is a part of local Anguillian life, one that the island is happy to share, and one that is well worth the sharing.
BOAT RACE BARBECUE
All holidays and boat races are accompanied by Anguilla barbecue. In this picture the Chef is cooking at the Summer Festival Meads Bay boat race 2010. Barbecue is part of Anguilla's weekends and holidays, and is always a delicious dining option.