Based in Syosset, New York, Paul Angelides provides quality engineering solutions and is a longstanding member of the National Academy of Forensic Engineers. Maintaining a second residence in the US Virgin Islands, Paul Angelides enjoys activities such as snorkeling, boating, and trying out local culinary offerings.
When it comes to food, the Virgin Islands constitute a distinctive region of the Caribbean that has fish and fungi as staple foods. This dates back to the Danish colonial times, when salt herring and cornmeal were basic ingredients used in a variety of dishes. Not a type of mushroom, fungi are dumplings made up of salted cornmeal and shortening. Similar to polenta, fungi can be served with meat or fish fillets.
Soups are also integral to the Virgin Islands and include hearty cow heel soup, which incorporates fresh vegetables such as potatoes, okra, and carrots, as well as gelatinous, tender cow heel. Callaloo is a stew that has chicken broth as its base and contains generous portions of dasheen leaves or spinach. Not unlike Louisiana gumbo in flavor, callaloo is typically served over a large fungi dumpling and may be eaten with salted fish or boiled plantains.
