PHOTOGRAPH: INDIA WHILEY-MORTON. FOOD STYLING: POLLYANNA COUPLAND
"My mother introduced me to this recipe. She kept telling me she really wanted vinidaloush and I’d never heard of it, so I called my cousin, Baden Prince (known to us as Juni), who’s a brilliant Antiguan cook and poet, and remembers every recipe anyone has ever shown him! The influences of vinidaloush go back to Portugal, to vinha d’alhos, where meat is marinated in wine and garlic, which also connects to vindaloo, from Goa in India – a Portuguese colony for 450 years. Many Portuguese emigrated to Antigua and other islands in the Caribbean in the 19th century and so we have vinidaloush, sometimes also called garlic pork. This dish joins up so many footsteps – from feet that have made their way across the Caribbean, sometimes as friend, more often as foe, but always leaving their mark in our food and on our plates"
Vinidaloush