During our spring trip to the US Virgin Islands, we spotted the Caribbean,
American, European and Asian flare in the clothes people wear, in the
architecture and décor of the villas, even in the way people drive. We heard
bits of a dozen dialects from around the world in the accents that sing from
every corner of the islands. But one of the most delightful ways we were
able to tour the world during our island stay was through the delicious
meals we shared with each other and with our hosts. The Virgin Islands’
colorful history has added more spices to its melting pot of cultures than
just about any place on the globe.
We arrived on St. John Saturday on a private boat from Peter Island and
Tortola in the British Virgin Islands (where we spent the previous week, see
our
next trip report for details) and had a full afternoon of villa tours culminating in our arrival at our home away from home,
Ti Moune. Our villa
was just minutes away from Cruz Bay and we opted to have dinner at the
lively waterfront hangout Rumbalaya. This was our first chance in the USVI
to tuck into local specials such as conch fritters and kallaloo stew.
Typical of many restaurants in the USVI, one can chose a thick, juicy
American hamburger or go native with grilled tuna seared with guava ginger
soy sauce. Local touches include a side of baked plantains in place of
French fries and frozen rum drinks served with fresh tropical fruit.
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