Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This dish obviously derives from the period, before 1917, when the islands, St Thomas, St Croix and St John, were Danish. The name is a corruption of salmagundi, a word of unknown origin used as early as 1674 to describe a dish of chopped meat, anchovies, eggs, onions, oil and seasonings. A similar term, salmigondis, is used in the French kitchen to describe a ragout of several meats, reheated.