John Myers
Isingeniso se-Antiguan and Barbudan Seafood Cuisine
I-Antigua neBarbuda, etholakala eCaribbean, iyisizwe esidume ngokudla kwasolwandle. Njengesizwe esisesiqhingini, inenala yokudla kwasolwandle etholakala unyaka wonke. Ukudla kwasolwandle kuyisisekelo sokudla kwe-Antiguan ne-Barbudan futhi sekuyingxenye enkulu yokudla kwasendaweni amakhulu eminyaka. I-cuisine iyinhlanganisela yamathonya ase-Afrika, isiPutukezi, iBrithani, neSpanishi, angabonakala ekulungiseleleni nasekuphekeni amasu asetshenziswayo.
Izindlela Zendabuko Zokulungiselela Ukudla Kwasolwandle e-Antigua nase-Barbuda
Indlela yendabuko yokupheka ukudla kwasolwandle e-Antigua nase-Barbuda ukukuthosa noma ukuthosa. Ukugcoba kuyindlela yokupheka ethandwa kakhulu, futhi kwenziwa phezu komlilo ovulekile. Inhlanzi inongwe ngamakhambi asendaweni nezinongo ezinhlobonhlobo bese yosiwe iphelele. Enye indlela ethandwayo iwukuthosa, okuhlanganisa ukumboza izinhlanzi ngengxube kafulawa, ummbila, nesinongo ngaphambi kokuwuthosa ujule. Le ndlela isetshenziselwa ukupheka kokubili izinhlanzi nezimbaza.
Enye indlela yendabuko yokupheka ukudla kwasolwandle e-Antigua naseBarbuda iyindlela "ye-oven yomhlabathi". Kuhilela ukumba umgodi emhlabathini, ukuwubeka ngamatshe ashisayo, nokubeka ukudla kwasolwandle phezu kwamatshe. Umgodi ube usuvalwa ngamahlamvu, futhi ukudla kwasolwandle kuvunyelwe ukupheka kancane ematsheni ashisayo amahora ambalwa. Le ndlela ivame ukusetshenziselwa izikhathi ezikhethekile futhi iyindlela ethandwayo yokulungisa ama-lobster.
Izidlo Zasolwandle Ezidumile namaresiphi ku-Antiguan and Barbudan Cuisine
Isidlo sikazwelonke sase-Antigua naseBarbuda “yimbiza yesikhunta ne-pepper.” Kuyisidlo esiqukethe amadombolo ommbila (isikhunta) kanye nesitshulu senyama nemifino (ibhodwe likapelepele). Ukudla kwasolwandle kuvame ukungezwa ebhodweni likapelepele ukuze kunikeze ukunambitheka okuyingqayizivele. Okunye ukudla okuthandwayo “i-saltfish ne-guinea corn,” eyenziwe nge-salt cod efakwe emanzini ukuze kukhishwe usawoti. Kube sekuxutshwa no-anyanisi, upelepele notamatisi bese kuphakwa nohlangothi lukambila obilisiwe.
I-lobster ingenye izinhlanzi zasolwandle ezithandwayo e-Antigua nase-Barbuda, futhi ngokuvamile zilungiswa ngezindlela ezihlukahlukene. Enye iresiphi ethandwayo “i-lobster in creole sauce,” ehlanganisa ukupheka ama-lobster kusoso esekwe utamatisi no-anyanisi, upelepele, nesinongo sasendaweni. Esinye isidlo sasolwandle esithandwayo “i-conch chowder,” esenziwe nge-conch, imifino nezinongo futhi ngokuvamile sidliwa namadombolo noma irayisi.
Sengiphetha, ukudla kwasolwandle kuyingxenye ebalulekile ye-Antiguan and Barbudan cuisine, futhi amasu okupheka endabuko nezindlela zokupheka ziye zadluliswa izizukulwane ngezizukulwane. Ukusetshenziswa kwamakhambi endawo nezinongo kanye nokuhlanganiswa kwamathonya ahlukahlukene amasiko kwenza ukudla kube okuhlukile futhi kunambitheke. Kungakhathaliseki ukuthi ukudla kwasolwandle okugazingiwe, okuthosiwe, noma okuphekwe kancane e-Antigua nase-Barbuda ngokuqinisekile kuzojabulisa abantu bendawo nezivakashi ngokufanayo.
