Anguillian cuisine

[1] Seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper.

[1] Salt cod is a staple food eaten by itself and used in stews, casseroles and soups.

[1] Livestock is limited due to the small size of the island, and people there utilize poultry, pork, goat and mutton, along with imported beef.

[1] A significant amount of the island's produce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile.

[1] Among the agriculture produced in Anguilla includes tomatoes, peppers, limes and other citrus fruits, onion, garlic, squash, pigeon peas and callalloo, a leaf green native to Africa.