Antigua and Barbuda - Curried Chicken Salad Sandwich

Antigua and Barbuda’s delicious island food is perfect during this ridiculously hot February weather. This week I made their refreshing Curried Chicken Salad Sandwich.

The country of Antigua and Barbuda is comprised of three islands: Antigua, Barbuda and the uninhabited Redonda. These three beautiful Caribbean islands are known for their 365 beaches, their unique pineapple and their love of cricket! They are situated between the Caribbean Sea and the Atlantic Ocean. 

Antigua was named by Christopher Columbus who discovered the island in 1493. The country was then settled by England in 1632. The inhabitants of Antigua and Barbuda are predominantly descendants of African slaves  who were brought to the island to work in the sugarcane fields. Consequently, Antigua and Barbuda’s culture is mixture of West African and British influences. While English is the official language of the country, many inhabitants speak Antiguan Creole, which is a blend of English and West African words. For example, in Antiguan Creole ‘nyam’ means eat and ‘ooman’ is woman. 

Unsurprisingly, Antigua and Barbuda’s food is a blend of British and African cuisines, which are enhanced by the country’s local fruits and vegetables, such as citrus fruits, mangoes, pineapples, eggplants, corn and sweet potatoes. On the islands, fresh fruit is in abundance. In particular, Antigua is known for the Antigua Black Pineapple, which has an unique, extra-sweet flavour and has been suggested to be the sweetest pineapple in the world. It’s sweetness is due to Antigua’s soil type and reduced level of rainfall which allows the sugar content to be much higher.

I was very excited for this weeks meal because as many people know, I love pineapple! I will happily put it on anything. I cover my pizza in tins of pineapple. I particularly love pineapple in savoury food as it gives the dish a sweet and sour fresh burst of flavour. 

Curried Chicken Salad (Sandwich Filling)

Ingredients:

• 2 cups of cooked chicken, shredded
• 3 Tbs grated coconut 
• ½ cup sultanas or raisins
• 1 fresh pineapple, cut into small pieces 
• 1 cup mayonnaise
• 3 Tbs mango chutney
• 1 Tbs curry powder
• 5 Tbs lemon juice
• Lettuce
• Buns or Bread of your choice

Cut your pineapple into small pieces

In a large bowl, combine 2 cups shredded chicken, 3 Tbs coconut, ½ cup sultanas, and pineapple pieces.

In a small bowl, combine 1 cup mayonnaise, 3 Tbs chutney, 1 Tbs curry powder, and 5 Tbs lemon juice.

Pour dressing over chicken and stir to combine.

Toast bread/bun under the grill, lay lettuce leaves on the bottom bun. Spoon the chicken salad on top of it.

Serves 4

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This meal was a perfect balance of sweet, creamy, sour and spicy flavours. It is a delicious sandwich filling that is great on a crunchy bun but it can also be served just as a salad. Peter and I have been taking these for work lunches for a couple of days and it's great! This meal is great as a packed lunch or, in true Antiguan style, could be eaten on a beach in the nice warm weather.

190 meals to go, Next stop on my world tour: Argentina!