caribbean
Explore 117 foods connected to Dominica, from everyday staples to rare local specialties.
Start with Vincentian Black Pudding →
The local shortlist
5 editor-selected foods for understanding the place through what people eat.
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Saint Vincent and the Grenadines
Black Pudding
Sausage made with pig's blood, rice, and spices; also known as boudin; a traditional Vincentian street food; a popular snack or breakfast item; served like a sausage; the black pudding of Saint Vincent; a Creole street food; a bold, savoury snack.
Saint Vincent and the Grenadines
Callaloo Soup
Thick, nutrient-dense soup made from dasheen (taro) leaves, coconut milk, okra, garlic, and ground provisions like yams or cassava; a thick, dark green stew; traditional pots often include salted meat or fresh crab; deeply rooted in West African culinary traditions; the callaloo soup of Saint Vincent; a hearty, comforting soup.
Saint Vincent and the Grenadines
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Vincent; reflects the Indian influence on the island's cuisine; served with roti or rice; the curried goat of Saint Vincent; a Caribbean-Indian fusion; a hearty, spicy main dish.
Saint Vincent and the Grenadines
Provisions
Ground tuber foods of Saint Vincent; includes yam, sweet potato, dasheen (taro), tannia, cassava, and eddoe; nutritionally dense and central to historical subsistence cooking; served with stewed meats, fish, or saltfish; the provisions of Saint Vincent; the carbohydrate base of island cuisine; a Creole staple.
Saint Vincent and the Grenadines
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Vincent; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Vincent; a Caribbean comfort food
Saint Vincent and the Grenadines
Pelau
One-pot mixed rice dish; besides rice it contains pigeon peas, vegetables, meat, and brown sugar; the meat, usually chicken, is browned using deeply caramelized brown sugar; stewed with coconut milk and other herbs and spices; the pelau of Saint Vincent; a hearty, sweet and savoury one-pot meal; a Caribbean classic.
Saint Vincent and the Grenadines
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Vincentian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Vincent; the heat of the island; a versatile condiment.
Saint Vincent and the Grenadines
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; cooked in coconut milk and appears at nearly every meal; a standard side dish in Saint Vincent; served with grilled fish, stewed meats, or lobster; the rice and peas of Saint Vincent; a Caribbean comfort food; a versatile accompaniment.
Saint Vincent and the Grenadines
Roti
Flatbread originating from India, widely enjoyed in Saint Vincent; 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 Vincent; a Caribbean-Indian fusion; an everyday food.