Maybe, Ill take you up on that Ron. I like talkin food with ya. Ill tell you what, you should try my food sometime, too. *wink*
I knew youd jump in eventually if I talked long enough. Ron, dont you think the french have a strong influence on "local" food??? There has been a french population for a long time. I would love to debate "local" food with you......

I didnt mean to.....
I was speaking of Nigerian which is actually in the area where a lot of slaves were sold by opposing tribes. Sorry, I wasnt speaking of all African cuisine, just Nigerian coastal. Thanks for pointing that out. They do take great pride in the tribes almost like islanders are proud of their islands. Please cut me a little slack, sheesh.

Chris: I agree that "local" West Indian cooking is different from Trinidadian and Jamaican cuisine. And isn't cooking like language and culture? Always in a state of evolution as new influences come along?

I would expect that the cuisines of the eastern Caribbean to be fairly similar due to the geographical proximity. However, if you speak to West Indian cooks, they will tell you that, for example, there is a difference between Johnny cake of Antigua, St Kitts and St Thomas. Also, corn was very popular on Anguilla 30 years ago because they had corn fields. I am sure that much of the local cuisine is heavily African-influenced. It is also very similar to Southern cooking- same roots!

One thing that interests me is how macaroni and cheese got to be such a universal tropical side dish. It is always offered here and in Hawaii. I'm guessing because it is cheap, can keep a long while on the shelf and is filling.

Okay. I'm hungry now!

Chris - you asked if you were wrong, and you are. I am looking for the hardcore caribbean food. I've been to Cayman over 8 times, Jamaica, St Lucia and I LOVE caribbean food. There's a few restaurants here in DC where I live where I get my fix, but nothing like the real deal. I didnt know with St John being a US island if I could get the authentic stuff, and that's why I started this thread. I'm looking for oxtail stew, jerk chicken, pate, breadfruit. I would give my right arm for a johnny cake this morning!!! Plantain cooked ANY way, ackee and saltfish. The LAST thing I want in St John is a burger!!!!!!

Even though we're a US territory, the native food is definitely West Indian. However, I've never seen jerk chicken anywhere in the VI, so don't get your hopes up if you're especially looking for jerk chicken. Also, VIers tend to cook saltfish without ackee. Jerk chicken and ackee are Jamaican innovations, I don't think they have become very popular here yet.

IMHO Vie's is not just a "roadside shack". Delicious food, beachside, kids and animals to entertain and a cold beer. One of the delightful eateries of St. John!

OK....plaintain lover...maybe you should simply stay home, take the trek down to Georgetown and hit "ZED'S" - or go downtown to Georgia Brown's (however, this one could break the bank & take savings from your trip to St John!). My kid was Sous Chef at a very well-known & prestigious restaurant in D.C. and has since moved to STT to do the same - in a bit more relaxed atmosphere (even though it's a resort). Don't worry about finding good African cuisine down there - just ask around when you arrive! Or take a ride into the hills, follow your nose, and drop in on a local family for dinner! HA!

P.S. Chris - relax. I can vouch for the fact that your restaurant is probably one of the best in the USVI...no matter what you serve!

Vies serves johnny cake with her garlic chicken. Cuzzins in STT has oxtail stew. They gave me a sample and it was excellent very filling.

Enjoy STJ and STT they have great food where ever you go and it will beat DC and anytime anywhere. JMHO

Have fun experimenting and come back and share your findings!!!