British Virgin Islands

🇬🇧Gibraltar, United Kingdom

Fish and Chips

Battered white fish — cod, haddock or plaice — deep-fried to order with thick-cut chips, salt and malt vinegar, wrapped in paper.

🇻🇬British Virgin Islands

Fish and Fungi

Fungi

The official territorial dish of the British Virgin Islands; fungi is a cornmeal-based dish similar to polenta or grits, cooked with okra until it reaches a thick, smooth consistency; served alongside pan-fried or stewed white fish (snapper, grouper) seasoned with thyme, garlic, onions, tomatoes, and Scotch bonnet pepper

🇬🇧United Kingdom

Ginger Beer

A cloudy, fiery ginger drink originally fermented with a ginger beer plant, now mostly brewed and carbonated.

🇦🇼Aruba

Goat Stew

Cabrito Stoba

Cabrito stoba; a traditional Aruban goat stew; goat meat slow-cooked with potatoes, onions, garlic, tomatoes, green peppers, nutmeg, and hot peppers; served at celebrations; accompanied by funchi or pan bati; goat thrives in Aruba's rocky terrain; a staple of traditional stoba cuisine; requires 3-4 hours of cooking.

🇲🇸Montserrat

Goat Water

Anguillian Goat Water

Montserrat's national dish: a thin, deeply seasoned goat stew simmered with onion, tomato, herbs, and spices, traditionally cooked over a wood fire and served with breadfruit or other provisions.

🇦🇬Antigua and Barbuda

Green Seasoning

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

🇬🇵Guadeloupe

Grilled Lobster

Homard Grillé

Grilled lobster; a Guadeloupean seafood delight; lobster expertly grilled over a wood fire; accompanied by lime; the pinnacle of the local culinary experience; the grilled lobster that is a Guadeloupean luxury. Turks and Caicos cooks grill local lobster over fire with lime and island seasoning, alongside the shared Caribbean preparation.

🇧🇸Bahamas

Guava Duff

Guava pulp rolled into a sweet dough, wrapped in cloth and boiled or steamed into a log, sliced and covered with a butter-and-rum sauce. BVI Guava Duff folds guava into boiled dough and serves the sliced pudding with butter sauce.

🇯🇲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.

🇯🇲Jamaican Coast, Jamaica

Jerk Pork

Pork shoulder cured in the same pimento and scotch bonnet paste and smoked over pimento wood until the outside blackens and the fat renders.

🇦🇼Aruba

Johnny Cake

Johnny cake; a traditional Aruban fried bread; made with flour, water, yeast, lard, and sugar; fried in oil; served with cheese or bacalao (salt cod); a popular snack and breakfast item; a feature of roadside snack-bars; a staple of Aruban street food

🇯🇲Jamaica

Mannish Water

Goat head, tripe and feet boiled with green banana, yam, spinners, pimento and a splash of white rum, served at weddings and celebrations.

🇬🇩Grenada

Oil Down

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

🇯🇲Jamaica

Oxtail and Butter Beans

Oxtail

Oxtail browned and stewed for hours with butter beans, pimento, thyme and scotch bonnet until it turns sticky with collagen.

🇻🇬British Virgin Islands

Painkiller

BVI Painkiller

The BVI cocktail, invented at Soggy Dollar Bar on Jost Van Dyke in the 1970s; made with premium dark rum, cream of coconut, pineapple juice, orange juice (secret proportions), and topped with fresh grated Grenadian nutmeg

🇲🇴Northern Portugal, Macao

Port Wine

Vinho do Porto

Fortified wine from the Douro Valley, ranging from ruby to tawny and vintage.

🇻🇬British Virgin Islands

Pusser's Rum

A rum brand tied to the British Navy's former daily rum ration and its BVI revival by Charles Tobias. The company was founded on Tortola and continues to present the blend as a British Virgin Islands cultural product.

🇧🇧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.

🇯🇲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.

🇯🇲Jamaica

Scotch Bonnet

Small crumpled chilli, red or yellow, extremely hot but distinctly fruity, used whole in pots and pulled out before serving.

🇯🇲Jamaica

Sorrel

Dried hibiscus calyces steeped with ginger, pimento and cloves, sweetened and often spiked with rum — drunk at Christmas.

🇰🇾Cayman Islands

Stewed Conch

Stew conch

Conch browned in a dark roux of flour, tomato paste and onion and simmered until the sauce goes almost black.

🇲🇶Martinique

Sweet Potato Pudding

Grated sweet potato baked slowly with coconut milk, brown sugar, nutmeg and raisins into a dense dark pudding with a custardy top.

🇹🇨Turks and Caicos Islands

TCI Coconut Pie

Coconut Pie

Coconut custard pie on a digestive biscuit base, topped with whipped cream and toasted coconut flakes; a Turks and Caicos dessert; a traditional island sweet; a distinctive TCI treat.

🇹🇨Turks and Caicos Islands

TCI Cod Fish Cakes

Cod Fish Cakes

Salted cod mixed with mashed potatoes, formed into patties, coated in cornmeal or breadcrumbs, and fried; a traditional Turks and Caicos snack

🇹🇨Turks and Caicos Islands

TCI Johnny Cake

Johnny Cake

Slightly sweetened pan-baked cornbread that preserved well for sailors and fishermen on long trips; derived from 'Journey Cake'; served with boiled fish, souse, or as a snack; a staple of Turks and Caicos cuisine.

🇹🇨Turks and Caicos Islands

Turks and Caicos Rum Punch

Rum Punch

A signature cocktail made with Bambarra rum (coconut and dark), orange juice, pineapple juice, grenadine, floated with dark rum, garnished with cherry and pineapple; a signature Turks and Caicos drink