Antigua and Barbuda

🇧🇸Bahamas

Conch Fritters

Minced conch folded into a peppery batter with onion and sweet pepper and dropped in oil as golf-ball fritters.

🇧🇸Bahamas

Conch Salad

Raw conch knocked out of the shell and diced at the stall with onion, sweet pepper, tomato, lime and sour orange, then eaten from the cup within minutes.

🇧🇧Barbados

Cou-Cou

Cornmeal cooked with sliced okra and okra water, beaten hard with a wooden cou-cou stick until glossy and smooth, then shaped in a buttered bowl.

🇧🇸Bahamas

Cracked Conch

Conch pounded flat with a mallet, dipped in seasoned batter and fried, served with peas and rice and a wedge of lime.

🇯🇲Jamaica

Curry Goat

Goat on the bone browned with Jamaican curry powder, scotch bonnet, pimento and thyme, then stewed until the meat falls off and the sauce thickens.

🇬🇾Guyana

Dhalpuri Roti

Dhalpuri

Flatbread stuffed with a dry, seasoned ground split-pea filling before rolling, so the pea layer is sealed inside.

🇦🇬Antigua and Barbuda

English Harbour Rum

Smooth, aged rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the lighter Cavalier; a premium sipping rum; served neat or in a rum punch; the rum of the island; the English Harbour rum of Antigua; an aged rum.

🇬🇩Grenada

Fried Bake

Round of leavened dough fried until it puffs hollow, split and filled with saltfish, cheese or smoked herring.

🇯🇲Jamaica

Fried Dumpling

Johnny cake

Round of flour dough fried until it puffs and browns, split and filled with saltfish, callaloo or fried plantain for breakfast.

🇦🇬Antigua and Barbuda

Fungee and Pepperpot

The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.

🇦🇬Antigua and Barbuda

Green Seasoning

Shadon beni, chive, thyme, garlic, pimento pepper and onion blended with vinegar into a green marinade base.

🇬🇩Grenada

Grenadian Fry Bake

Fry Bake

Fried bread dough, golden brown and puffy; the standard breakfast bread of Grenada; served with saltfish souse, cheese, sausage, or shark

🇬🇩Grenada

Grenadian Fudge

Fudge

Traditional Grenadian coconut fudge; made with coconut, sugar, and spices (nutmeg, cinnamon); a sweet treat found at Church Harvest festivals and markets; also called barfi in the Indo-Caribbean tradition; the fudge of the Spice Isle; a nostalgic treat; spiced with local nutmeg.

🇬🇩Grenada

Grenadian Macaroni Pie

Macaroni Pie

Baked macaroni and cheese, the standard side dish of Grenada; elbow macaroni baked with cheese, milk, eggs, and sometimes hot pepper; a Caribbean comfort food; served with grilled fish, chicken, or pelau; found at every local restaurant; the macaroni pie of the Spice Isle; a staple side.

🇬🇩Grenada

Grenadian Pigtail Souse

Pigtail Souse

Pickled pigtail souse of Grenada; pigtail boiled tender then marinated in lime juice with onions, cucumbers, and hot peppers; a tangy, savory dish; often served with bakes or provisions; a popular weekend and street food; the pigtail souse of the Spice Isle.

🇬🇩Grenada

Grenadian Provisions

Provisions

Boiled root vegetables and starchy staples of Grenada; includes breadfruit, yams, dasheen, tannia, green bananas, and sweet potatoes; the carbohydrate base of Grenadian cuisine; served with stewed meats, fish, or saltfish; a staple at every meal; the provisions of the Spice Isle; the foundation of Caribbean cooking.

🇬🇩Grenada

Grenadian Rum Punch

Rum Punch

Grenadian rum punch made with local rum, fruit juices (lime, orange, pineapple), nutmeg, and bitters; a refreshing tropical cocktail; Grenada's rum is among the Caribbean's finest; served at every beach bar and restaurant; the cocktail of the Spice Isle; garnished with fresh nutmeg.

🇬🇩Grenada

Grenadian Saltfish Souse

Saltfish Souse

Traditional Grenadian breakfast of salted cod soaked and boiled, then 'cooked' in lime juice with onions, cucumbers, peppers, and herbs; a tangy, savory dish; served with fried bakes; the standard breakfast of Grenada; found at markets and street stalls; the morning ritual of the Spice Isle.

🇬🇾Guyana

Guyanese Green Seasoning

Green seasoning

Fine-leaf thyme, eschallot, culantro, garlic and wiri wiri blitzed into a green paste that every pot of meat is marinated in.

🇬🇾Guyana

Guyanese Pepperpot

Pepperpot

Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.

🇬🇾Guyana

Guyanese Souse

Souse

Pig's foot and ear boiled, sliced and pickled cold in lime, onion, cucumber and wiri wiri pepper.

🇬🇾Guyana

Guyanese Sugar Cake

Sugar cake

Grated coconut boiled with sugar and ginger until it stiffens, then dropped in spoonfuls to set hard, often tinted pink.

🇯🇲Jamaica

Jamaican Ginger Beer

Ginger beer

Fresh ginger grated and steeped with lime and sugar until it turns fiercely hot, then strained and chilled.

🇯🇲Jamaica

Jerk Chicken

Chicken marinated for a day in pimento, scotch bonnet, thyme and escallion, then smoked slowly over pimento wood on a grate laid across a split oil drum.

🇭🇹Haiti

Lambi

Lanbi

Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.

🇹🇹Trinidad and Tobago

Macaroni Pie

Macaroni baked with cheese, evaporated milk and egg into a firm block that can be cut into squares.

🇯🇲Jamaica

Mauby

Antiguan Mauby

A Dominican drink of mauby bark, water, sugar, and spices, fermented slightly and served cold. A bitter-sweet, earthy, refreshing Caribbean beverage.

🇬🇩Grenada

Oil Down

Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.

🇭🇹Haiti

Pikliz

Shredded cabbage, carrot, onion and scotch bonnet packed into a jar of vinegar with cloves and left to sharpen for days.

🇦🇬Antigua and Barbuda

Pork Chops with Bananas and Bacon

Pork chops topped with bananas and bacon, a distinctive Antiguan dish; the combination of savory pork, sweet bananas, and salty bacon is uniquely Caribbean; found at local restaurants and home kitchens; the pork chops of Antigua; a sweet and savory pairing.

🇧🇧Barbados

Rice and Peas

Rice cooked in coconut milk with kidney beans or gungo peas, thyme, escallion and a whole scotch bonnet, served with every Sunday dinner.

🇵🇷Puerto Rico

Rice with Pigeon Peas

Arroz con gandules

Medium-grain rice cooked in one pot with pigeon peas, sofrito, cured pork, olives and annatto until a toasted crust forms on the bottom.

🇯🇲Jamaica

Rum Punch

Rum, lime, sugar syrup, fruit juice and grenadine mixed to the old rhyme — one of sour, two of sweet, three of strong, four of weak.

🇬🇾Guyana

Sada Roti

Plain unleavened flatbread cooked on a tawa and clapped between the hands to soften, eaten with chokas at breakfast.

🇦🇬Antigua and Barbuda

Saltfish and Ducana

Classic Antiguan pairing of stewed saltfish with sweet ducana dumplings; the saltiness of the fish complements the sweetness of the sweet potato and coconut dumpling; a traditional Antiguan meal; found at local restaurants and home kitchens; the saltfish and ducana of Antigua

🇦🇬Antigua and Barbuda

Saltfish and Eggplant

Antiguan dish of rehydrated salted cod sauteed with eggplant (locally called troba) that collapses into silky submission; finished with a squeeze of lime; a traditional Antiguan preparation; eggplant is also known as troba on the island; the saltfish and eggplant of Antigua; a savoury, silky combination.