Anguilla is a British Overseas Territory in the Caribbean. It is one of the most northerly of the Leeward Islands in the Lesser Antilles, lying east of Puerto Rico and the Virgin Islands and directly north of Saint Martin. The territory consists of the main island of Anguilla, approximately 16 miles (26 kilometres) long by 3 miles (5 km) wide at its widest point, together with a number of much smaller islands and cays with no permanent population. The territory’s capital is The Valley. The total land area of the territory is 35 square miles (91 km²), with a population of approximately 15,753 (2021).
Anguilla is a flat, low-lying island of coral and limestone in the Caribbean Sea, measuring some 16 miles (26 km) long and 3.5 miles (6 km) in width. It lies to the east of Puerto Rico and the Virgin Islands and directly north of Saint Martin, separated from that island by the Anguilla Channel. The soil is generally thin and poor, supporting scrub, tropical and forest vegetation. The terrain is generally low-lying, with the highest terrain located in the vicinity of The Valley; Crocus Hill, Anguilla’s highest peak at 240 feet (73 m), lies in the western regions of the town. Anguilla is noted for its ecologically important coral reefs and beaches. Apart from the main island of Anguilla itself, the territory includes a number of other smaller islands and cays, mostly tiny and uninhabited: Anguillita, Blowing Rock, Dog Island, Little Scrub Island, Prickly Pear Cays, Scrub Island, Seal Island, Sombrero (also known as Hat Island), Sandy Island, and Scilly Cay.
The island’s cultural history begins with the native Taíno, Arawak and Carib. Their artefacts have been found around the island, telling of life before European settlers arrived. The Anguilla National Trust (ANT) was established in 1989 and opened its current office in 1991 charged with the responsibility of preserving the heritage of the island, including its cultural heritage. As throughout the Caribbean, holidays are a cultural fixture. Anguilla’s most important holidays are of historic as much as cultural importance – particularly the anniversary of the emancipation (previously August Monday in the Park), celebrated as the Summer Festival, or Carnival. British festivities, such as the King’s Birthday, are also celebrated.
Anguillan cuisine is influenced by native Caribbean, African, Spanish, French, and English cuisines. Seafood is abundant, including prawns, shrimp, crab, spiny lobster, conch, mahi-mahi, red snapper, marlin, and grouper. Salt cod is a staple food eaten on its own and used in stews, casseroles and soups. Livestock is limited due to the small size of the island and people there use poultry, pork, goat, and mutton, along with imported beef. Goat is the most commonly eaten meat, used in a variety of dishes. The official national food of Anguilla is pigeon peas and rice. A significant amount of the island’s produce is imported due to limited land suitable for agriculture production; much of the soil is sandy and infertile. The agriculture produce of Anguilla includes tomatoes, peppers, limes and other citrus fruits, onion, garlic, squash, pigeon peas, and callaloo. Starch staple foods include imported rice and other foods that are imported or locally grown, including yams, sweet potatoes and breadfruit.
