In the British Virgin Islands, peas soup is serious business
—a festival where locals don garb printed in the region’s flora and fauna, children enjoy traditional games and storytelling, and a food fair highlights beloved regional specialties—a handful of cooks dressed up their entry to the Best BVI Peas Soup competition with the addition of carrots. This heretical move immediately. “You might think it’s simple and it’s silly,” talk radio host Claude O.
While the dogmatic approach to soup cookery may seem extreme, Skelton-Cline’s argument highlights a strong conviction to preserve the local formula. “Next time, when we are celebrating the culinary delights of a particular jurisdiction,” he explained, “it needs to reflect in earnest that jurisdiction.” Needless to say, Team Carrot did not take home the trophy.
Though the heavy soup may not be what first comes to mind when we think of “beach food,” it is, in fact, an old and truly local recipe enjoyed across the dozens of picturesque islands of the Caribbean British territory. Made from inexpensive and nonperishable ingredients easily grown or procured there, it has the stick-to-your-ribs heft meant to sustain hardworking diners on a lean budget.
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