Food, Glorious Food

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One of the goals of our group was getting the chance to eat local food.  We thought, if we were lucky, we might be able to stop by a restaurant or stand on a non-research day to sample local delicacies like goat milk and breadfruit.  We hoped we might get to find out if a meal influenced by French, African, an Indian food might be as good as it sounds. What we didn’t know is that ITME has a phenomenal chef named Miss Connie, who would be cooking us local delicacies three meals a day. 

Breakfasts here will seem very familiar to readers in the U.S.: yogurt, granolas, eggs, and toast.  The local flavor comes from the special extras like papaya jelly, fresh pineapple, and passion fruit juice.  Most of our lunches have been on the road and have consisted of interesting sandwich combinations like tuna salad with ham, or cheese with garlic mayonnaise.

The real event of the day for many of us, though, is Miss Connie’s dinner.  Each night she creates truly incredible buffets consisting of a main dish such as slow-baked chicken legs or tuna steaks.  Accompanying them are Indian-influenced side dishes including curried lentils with fried dascheen (a root vegetable akin to potato), or chickpeas in tomato sauce served on saffron rice.  Side dishes span from traditional produce, such as plantains, and newly-cultivated crops including cabbage, carrots, lettuce, and tomatoes.  Miss Connie has the ability to make these basic ingredients seems special each night by creating infinite varieties of salads ranging from plantain, fig, and corn, to cabbage dishes that seem a little like a coleslaw. 

As good as all this food is, many of us have picked a new entree as our favorite dish: Giraumon Soup.  This broth-based soup begins with chicken or vegetable stock.  Miss Connie purees it with roasted pumpkin, then adds cubed potatoes, green beans, and homemade dumplings.  Her secret ingredient for this and other dishes is what she calls “naturals”.   Each day, Miss Connie fills a large blender with chives, onion, garlic, celery tops, cilantro, and a few secret ingredients.  She purees this mixture until it forms a thick paste, then adds it to the soups or tops our fish with it.

Out of respect for limited natural resources and the island ecology, ITME has a “Clean Plate Club.”  Sascha, the director, warned us that there would be public shaming for anyone who took a greater portion than he or she could eat.  So far, that has most certainly not been a problem!

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3 Responses

  1. What a menu and chef. So great to see the cultural experience extends right to the dinner table. We can almost taste it all from here. Glad you guys are enjoying it all!

  2. Hi Kate,
    Looks like you are all having an awesome time!
    –JB

  3. Please figure out the ‘secret ingredients’ and the soup recipe and bring it home to share! Travel safely and congrats on a successful and memorable trip!

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