Often referred to as the Caribbean's best-kept secret, Nevis has only around 12,000 residents, yet tasty delights abound. The sister island to St. Kitts is home to six different locally produced hot pepper sauces, and you can tour the kitchens that make them by appointment. Forty-four varieties of mango are grown in this unspoiled region, and the juicy fruit is widely added to dishes.
There's even a Nevis Mango & Food Festival (July 5-8), which attracts international food connoisseurs. Nevisian chefs are pros at farm-and sea-to-table dining. They often incorporate fresh mahi-mahi, grouper, lobster, and snapper into flavorful creations. Hermitage Plantation Inn features a weekly West Indian buffet, complete with roasted pig, in its Great House, the oldest wooden structure in the Caribbean.
Also consider goat water, which is a spicy stew made with goat meat, breadfruit, tomato, onion, herbs, pawpaw, spices, and flour. There's more to Low Country cuisine than authentic shrimp and grits. Try a bowl of she-crab soup, considered by some to be the city's quintessential dish. Usually made with sherry, the creamy concoction is named for the female crab eggs that provide its unique taste. Hush puppies, Hoppin' John (a rice and black-eyed pea or field pea combo) and low-country boil (a colorful medley of spices, seafood, corn on the cob, potatoes, and sausage) are also must-eats.
Get a taste of the area's Gullah culture with perlo. This one-pot meal is composed of rice and meat or seafood. The duo also took a cooking class at the home of Carmelita Caruana, founder of Cook Italy. Virtually all popular foods in this East African country are eaten sans utensils.
This is great, as the fare is not meant to be consumed alone. Most meals are served on a communal platter known as a gebeta. Injera, a large, circular and soft flat bread, and berbere, a seasoning made of red chili peppers, onion, garlic and other spices, are the foundation of many recipes.
Vegetarians will delight in dishes like shiro wat (a chickpea-based dip), misir wat (a lentil stew) and salata (a tomato-based salad). Meat eaters will enjoy key wat (a beef stew) and doro wat (a chicken stew), often served with a hard-boiled egg. It's been debated whether coffee originated here, so taking a sip is a must. Buna, the traditional blend, is readily available and usually served in espresso cups.
The bubbles are typically larger and their flavor is diluted due to the lack of liquid. Most very dry foams are referred to as "airs". Wet foams have much more liquid in their structure. They can range from light to dense foams. They are usually fine foams, rather than coarse foams.
Most commonly known foams are wet foams such as whipped cream and milkshake froth. Foams can range from very light, such as airs, to very dense, mousse-like foams similar to whipped cream. The density depends on the texture and wetness of a foam. The finer the bubbles are and the wetter the foam is, the denser it becomes.
There are different names for types of foams. Some of these are interchangeable and none of the definitions are set in stone. To understand what people are talking about regarding foams, it's important that you learn the characteristics associated with the following names. Typically a dry, coarse foam that is mainly made up of air. Strongly flavored liquids should be used in airs because they have such a small amount of liquid.
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