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Anguillan cuisine is the cuisine of Anguilla, a British overseas territory in the Caribbean. The cuisine is influenced by native Caribbean, African, Spanish, French and English cuisines. Seafood is abundant, and includes prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin and grouper. Salt cod is a staple food eaten by itself and used in stews, casseroles and soups. Livestock is limited due to the small size of the island, and people there utilise poultry, pork, goat and mutton, along with imported beef. Goat is the most commonly eaten meat, and is utilised in a variety of dishes.

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