Raw materials: lobster, onions, lemon/limes, and plenty of melted butter
View from the grill
View in the grill
You'll notice an absence of anything green in this meal. It's very hard to get fresh produce on Salt Cay. They don't grow any of their own because the wild donkeys eat everything, and it's expensive and inconvenient to get produce from other islands in the area. We thought we would try to supplement our meal with cactus pears. These particular cactus pears looked pretty but didn't taste very good, which was a shame because they're labor-intensive. Taison was in charge of burning off the spines and peeling them.
For an island with limited access to groceries and only three restaurants, we ate well. We had lots of conch (conch fritters, conch stew, fried conch, conch empanadas), an amazing curried banana soup, delicious barbequed ribs, whole fried snapper, and curried goat. There was also plenty of rum punch and a refreshing alcoholic ginger beer that's made on Grand Turk, the next island over.
Hard ginger beer-perfect with whole snapper, cole slaw and red beans and rice