caribbean
Explore 117 foods connected to Dominica, from everyday staples to rare local specialties.
Start with Kittitian Souse →
The local shortlist
5 editor-selected foods for understanding the place through what people eat.
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The full directory
117 foods in this view. Filter by category, type, rarity, or search every recorded name.
Saint Kitts and Nevis
Souse
Cold pickled pork brightened with lime, cucumber, and Scotch bonnet; sharp, cleansing, and the island's most hangover cure; ladled into bowls beside steaming black pudding before the sun gets high; a Saturday cookshop ritual; a traditional Kittitian dish; the souse of Saint Kitts and Nevis; a communal weekend dish.
Saint Kitts and Nevis
Stewed Chicken
Chicken marinated in green seasoning, then browned and stewed with tomatoes, onions, and local spices; a staple of Kittitian home cooking; served with rice, provisions, or macaroni pie; a hearty, flavourful main dish; the stewed chicken of Saint Kitts and Nevis; a Caribbean comfort food; a Sunday lunch staple.
Saint Kitts and Nevis
Stewed Saltfish
Salt cod stewed with onions, peppers, tomatoes, and aromatics in the Kittitian breakfast style; spicy plantains, coconut dumplings, and seasoned breadfruit are served alongside. Kittitian stewed saltfish is served with accompaniments rather than named as one combined platter.
Dominica
Kubuli
The local beer of Dominica; brewed under the Kubuli label; a crisp, refreshing lager; the national beer of Dominica; found at every bar, restaurant, and rum shop; the Kubuli beer of Dominica; a refreshing tropical lager; the beer of the Nature Isle.
Haiti
Lanbi
Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.
Trinidad and Tobago
Macaroni baked with cheese, evaporated milk and egg into a firm block that can be cut into squares.
Saint Vincent and the Grenadines
Vincentian dumplings made from arrowroot flour and coconut, shaped and fried until golden. They showcase Saint Vincent's long tradition of cultivating and processing arrowroot.
Saint Vincent and the Grenadines
A Vincentian arrowroot bake or bread, dense and lightly sweet, made from arrowroot flour and coconut. It reflects the island's long-standing arrowroot-growing and milling tradition.
Jamaica
Goat head, tripe and feet boiled with green banana, yam, spinners, pimento and a splash of white rum, served at weddings and celebrations.
Jamaica
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
Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.
Trinidad and Tobago
Rice browned in caramelised sugar with chicken or beef, pigeon peas, coconut milk and pumpkin, cooked down in one pot.
Saint Vincent and the Grenadines
Souse made from pig's feet; pickled with lime, cucumber, onion, and Scotch bonnet; a cold, sharp, cleansing dish; a popular street food and weekend dish; similar to souse on other Caribbean islands; the pig's feet souse of Saint Vincent; a tangy, gelatinous treat; a communal weekend dish.
Jamaica
Pale lager brewed in Kingston since 1928 and sold in a short, stubby brown bottle that is the brand's signature.
Barbados
Rice cooked in coconut milk with kidney beans or gungo peas, thyme, escallion and a whole scotch bonnet, served with every Sunday dinner.
Saint Vincent and the Grenadines
Roasted Breadfruit and Jackfish
Saint Vincent and the Grenadines' national pairing of fire-roasted breadfruit with fried or stewed jackfish, served with a savory sauce and local seasonings.
Jamaica
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
Plain unleavened flatbread cooked on a tawa and clapped between the hands to soften, eaten with chokas at breakfast.
Saint Lucia
Bakes
Fried bread, also referred to as floats; rounds of dough that are normally deep fried, with a texture somewhere between a bread roll and a doughnut; the element of a Saint Lucia breakfast; sometimes served with the national dish; often split open with a filling like a sandwich; the bakes of Saint Lucia; a breakfast staple.
Saint Lucia
Black Pudding
Sausage made with pig's blood, rice, and spices; also known as boudin; an acquired taste but those who love it really love it; made with herbs, spices, sometimes rice, and pig's blood; served like a sausage; a traditional Saint Lucian dish; the black pudding of Saint Lucia; a Creole street food; a bold, savoury snack.
Saint Lucia
Callaloo Soup
Traditional Saint Lucian soup made from callaloo greens (dasheen leaves), coconut milk, onions, garlic, and local spices; a popular local dish; often includes crab or other seafood; a Creole classic; the callaloo soup of Saint Lucia; a velvety, green, comforting soup; a staple of Creole cooking.
Saint Lucia
Dité Kako
Traditional breakfast spiced hot drink; made from local cocoa, harvested, dried, ground, and packaged in Saint Lucia; grated cocoa brought to a boil and enhanced with cinnamon, nutmeg, and clove; sugar and milk added; a bit of flour may be added to thicken it; the cocoa tea of Saint Lucia; a warming, spiced breakfast drink.
Saint Lucia
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Lucia; reflects the Indian influence on the island's cuisine; served with roti or rice; the curried goat of Saint Lucia; a Caribbean-Indian fusion; a hearty, spicy main dish.
Saint Lucia
Fried Plantain
Plantains sliced and fried until golden; a standard side dish in Saint Lucia; often served with the national dish; a sweet and savory accompaniment; a staple of island cuisine; the fried plantain of Saint Lucia
Saint Lucia
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Lucia; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Lucia; a Caribbean comfort food
Saint Lucia
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Saint Lucian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Lucia; the heat of the island; a versatile condiment.
Saint Lucia
Roti
Flatbread originating from India, widely enjoyed in Saint Lucia; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Lucia; a Caribbean-Indian fusion; an everyday food.
Saint Lucia
Sorrel
A Saint Lucian hibiscus drink steeped with spices and citrus, sweetened and chilled for the Christmas season, sometimes finished with rum for adults.
Guadeloupe
Accras de Morue
Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.
Saint Vincent and the Grenadines
Dish of stewed salted cod fish; the fish is stewed with onions, sweet peppers, and tomatoes; buljol is different because it uses spicy peppers; the word buljol evolved from the French words brule (burn) and gueule (mouth); a refreshing, savoury salad served cold or at room temperature; a staple across Saint Vincent; a popular breakfast item.
Jamaica
Dried hibiscus calyces steeped with ginger, pimento and cloves, sweetened and often spiked with rum — drunk at Christmas.
Trinidad and Tobago
Hibiscus calyces steeped with clove, cinnamon, ginger and orange peel, sweetened, and often spiked with rum at Christmas.
Trinidad and Tobago
Pig's trotters or chicken feet boiled, then pickled cold in lime juice, cucumber, onion, pepper and shadon beni.
Saint Kitts and Nevis
Plantains sliced and fried until golden, then seasoned with salt, parsley, and chopped spring onions; an essential component of the national dish; sweet and spicy; a key part of the stewed saltfish plate; the spicy plantains of Saint Kitts and Nevis; a sweet and savory accompaniment.
Dominica
Fritters made from titiri (titiwi), the tiny river fish caught during titiwi season (September-October); a traditional delicacy of Layou village; celebrated with traditional fritter celebrations; a distinctive Dominican specialty; the titiri fritters of Dominica; a crispy, fishy snack; a seasonal celebration.
Trinidad and Tobago
Black pudding
Pig's blood mixed with rice, hot pepper, chives and thyme, stuffed into casing and boiled until firm.