Tuna preserved in Coffee and Sugar
The next atypical entree on the menu of the 1799 Blockade menu is local tuna cured in sugar and coffee served with rucula, dried local figs, radishes, and pickled mango. Barricaded behind their bastions, with no access to local salt pans, the French garrison preserved tuna with what was at hand, in this case, coffee and sugar. The coffee imparts a dark colour to the cured tuna, which has been dried for 48 hours. Although the French would have had no access to mangoes, the blockading British with their East India Trading company links might have had pickled mangoes on board during this period.
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