well.. I guess I dropped the ball on that last answer of mine. Nice save Barbara

I figured as an island with no freshwater source, there were few large indiginus animals and the chicken and ribs at all the lolas was brought in the last 50-100 years..

I guess I'll make a bigger attempt to get into the culture. (and find Johny cakes..)

I enjoyed reading the responses...especially Barbara's. As for someone who said you don't get your restaurant check until you ask for it, that's not just the French. That's a European custom. A young Dutch waitress (on the Dutch side of St. Maarten) once told us that it's considered rude to bring the check...that it's saying "we want you out of here". She said she was shocked when she visited the U.S. and that happened to her in a restaurant here. Several times I've seen people here complain that it took a long time to get their bill. People need to know this custom.

Be careful
check out this web site for information on genips and a picture
I am sure you have seen them in the Marigot market
[www.micaminito.com]
as it says in the article, schoolchildren love them
they typically climb trees on their way home from school to get a bunch LOL

Hi Barbara1
Checked link for Jhonny cakes that you put up. How about "fungi"spelling? Would like to wipe up a batch

Jerry
there a lot of different ways to make fungi. It's funny..each island has a little different variation on the same theme
here is a recipe from Puerto Rico
[www.elboricua.com]
in SXM, I don't tihnk they use milk. in Tobago they use coconut milk which can give a great flavor.
you also can put some okra in it. MY husband loves it that way.
he cooks his fungi without milk. he adds a littlel butter or oil to the water with seasoning.
the basic premise is to boil the water (with or without the milk.)
you have to add the cornmeal very slowly so it doesn't lump, stirirng all the time. some people dissolve the cornmeal first in alitle cold water so it more easily can be mixed without lumping
try it either way and see how well you do
then cook it all over a medium heat stirring all the time... for best results use a wooden spoon.
it should be done when it has thickened and is starting to separate from the sides of the pot
then you cover the pot, turn off the heat, and let it steam for maybe 10 minutes.
play around with it and see how it turns out

I think after you finish doing all this caribbean coking, you should give us a :"food report" here! :-)
ok?

Basically, it's polenta. Right?

THANKS TO ALL OF YOU FOR YOUR HELP!!! MY SON PRESENTED A GREAT REPORT AND THE CLASS LOVED IT!!!

HOPEFULLY I'LL BUMP INTO SOME OF YOU WHEN I AM ON THE ISLAND NEXT APRIL.

THANKS AGAIN!!!!

Barbara1...someone told me that Fungi was what the Grill & Ribs used to serve along with Johnny cakes. Do you know if that is correct?

Thx.
Annie

Annie To answer,that's where I found the fungi at the St.Maarten Grill & Rib Co. that WAS a great place(s)

Ga Peach
it's not quite the same as polenta but is simialr..both from corn meal..same as grits..
all variations on a similar theme

Lori, I am so glad your son had a good report.
I would love to read it. could you post it or scan it and email it to me?

Annie. I totally forgot what grill and ribs used to serve, but, as Jerry, says that's where he found it. I really don''t remember that.

by the way, if you guys want some really good local foood while on the island ( and he probably serves fungi too)
go to Enoch's in Marigot.
he is the restaurant on the corner of the Marigot market ( the corner towards the water)
he has great food and it is where all the locals love to go
it's a real simple casual local place.. usuallly open for breakfast and lunch..dinner too I think but I'm not sure of the schedule. I know some of those restaurants there do not always open at night if it is not busy
so check his schedule first

As a native to the island of St. Martin I'd have to say that Barbara1 is the closest as far as our food is concerned...Thanks for representing ...Although we're "islanders" we're not cave ppl...our table manners are the same as anyone elses. I am proud to be from a tiny island , the ppl are very close knit and take it literal "it takes a village to raise a child" LOL...I get sorta homesick just reading about the food here...I try to keep up with my native cooking but being in America it's hard sometimes to find the same ingredients so we tend to make do with what's around us...Anyway if anyone has a questions on the customs or anything about the island don't hesitate to ask...Although I'm young (over 20 under 30 LOL) i'd be happy to answer any question anyone might have...

Thanks for visiting our "Friendly Island"

P.S. We say "Goodmorning" to everyone because that's how we were raised (to have manners and be polite to everyone you come in contact with) because you never know when you might need that person for something or vice-versa...Try it sometimes it's healthy, I think America would be better if it was practiced here.

My folks are from Statia and Saba and they would make fried Johnny Cakes and bake Johnny Cakes in the oven. Dose anyone know how they are made???

This is a pretty old thread, but I for one and glad it was resurrected! We've only been to St. Martin twice so far, and have really enjoyed the French restaurants, but have not ventured at all into the local culture. We'll be going for at least two weeks each year from now on, and I'll be interested to try the local cuisine. Thank you Barbara, for taking the time to write such a detailed explanation!

Barbara1, you could say that fungi is polenta, of course in Italy they add so many things to it: chesees, sausages, quails, and so on.