Grenada

🇯🇲Jamaica

Ackee and Saltfish

Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.

🇹🇹Trinidad and Tobago

Aloo Pie

Fried dough pocket filled with spiced mashed potato, split open and filled with channa and tamarind sauce.

🇲🇫Saint Martin

Anguillian Coconut Tart

Coconut Tart

A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.

🇦🇬Antigua and Barbuda

Antiguan Sugar Cake

Sugar Cake

Chewy confection of grated coconut cooked down with sugar, often tinted pink and flavoured with ginger or nutmeg; a classic Antiguan sweet treat; the mixture is often divided into two batches, one coloured pink and the other left white, poured one over the other to form a pink and white cake; found at markets and schoolyards; the sugar cake of Antigua.

🇦🇬Antigua and Barbuda

Antiguan Tamarind Balls

Tamarind Balls

Sticky sweet-and-sour balls of tamarind pulp rolled with sugar, sometimes with a pinch of hot pepper; a bite-sized Antiguan snack with a tangy kick; coated in granulated sugar; chewy, peppery, sweet, and sour; found at markets and schoolyards; the tamarind balls of Antigua.

🇧🇸Bahamas

Bahamian Johnny Cake

Johnnycake

A dense, slightly sweet pan bread of flour, butter, sugar and milk, baked in a skillet and cut in wedges.

🇧🇧Barbados

Bajan Fish Cakes

Fish cakes

Salt cod flaked into a seasoned batter with herbs and hot pepper, dropped by the spoonful into hot oil and sold hot by the bag.

🇧🇧Barbados

Bajan Macaroni Pie

Macaroni pie

Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.

🇧🇧Barbados

Bajan Souse

Souse

Boiled pork cuts cooled and steeped in a pickle of lime juice, cucumber, onion, parsley and scotch bonnet, served cold and dripping.

🇧🇧Barbados

Bajan Sweet Bread

Sweet bread

A dense coconut loaf with cherries and raisins, brushed with sugar water so the top glazes, sold by the slab in bakeries.

🇧🇧Barbados

Bakes

Rounds of sweet or plain dough fried until golden and puffed, eaten at breakfast with fish cakes or cheese.

🇧🇧Barbados

Black Cake

A dark, rum-soaked fruitcake of dried fruit, brown sugar and spices, the traditional Christmas cake of Guyana and the Caribbean.

🇧🇧Barbados

Breadfruit Cou-Cou

Boiled breadfruit pounded with butter and salt meat into a smooth mound, served like cornmeal cou-cou with steamed fish.

🇯🇲Jamaica

Callaloo

Amaranth leaves steamed down with onion, tomato, thyme and scotch bonnet, eaten at breakfast with dumplings or as a side.

🇹🇹Trinidad and Tobago

Cassava Pone

Grated cassava, coconut and pumpkin baked with sugar, spice and evaporated milk into a dense, chewy slab.

🇬🇩Grenada

Clarke's Court Rum

Clarke's Court

Grenada's number one rum, produced since 1937; won seven gold medals and one double gold at the 2019 World Spirit Awards in Austria; range includes Superior Light, Special Dark, and Old Grog (a premium sipping rum); available islandwide at bars, restaurants, and supermarkets; the rum of the Spice Isle; a world-award-winning spirit.

🇩🇲Dominica

Cocoa Tea

Hand-rolled cocoa balls grated into boiling water with bay leaf, cinnamon and milk and sweetened heavily.

🇹🇹Trinidad and Tobago

Coconut Bake

Grated coconut worked into a bread dough and baked into a dense, faintly sweet flat loaf.

🇦🇬Antigua and Barbuda

Coconut Chip Chip

Chip Chip

Traditional Antiguan sweet of coconut cut into small pieces and dropped into hot sugar syrup; boiled and stirred until thick; spread on an oiled surface to cool; often made with brown sugar and flavoured with grated fresh ginger root; a classic Antiguan sweet treat; found at markets and schoolyards; the chip chip of Antigua; a crunchy, coconutty snack.

🇧🇸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.

🇬🇾Guyana

Doubles

Two soft fried turmeric-yellow flatbreads holding a scoop of curried chickpeas, dressed with tamarind, cucumber and pepper sauce.

🇬🇩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.

🇬🇩Grenada

Grenada Crabback

Crab Back

Land crab meat seasoned with spring onions, sweet peppers, garlic, white wine, and a spicy cream sauce, served in the cleaned-out shell of the crab; baked with breadcrumbs on top; one of the traditional Grenadian dishes; a specialty of BB's Crabback in St. George's; the signature crab dish of the Spice Isle.

🇬🇩Grenada

Grenadian Aloo Pie

Aloo Pie

Fried dough filled with spiced potato (aloo) curry; of Indo-Caribbean origin, shared with Trinidad; a popular street food in Grenada; similar to a samosa but elongated; served with chutney and pepper sauce; found at roadside vendors and snackettes; the aloo pie of the Spice Isle

🇬🇩Grenada

Grenadian Brown Down

Brown Down

Traditional Grenadian stew of browned meats, provisions, and coconut milk; meats are first caramelized (browned) then simmered with breadfruit, dumplings, and vegetables in coconut milk and spices; a hearty one-pot meal; the brown down of the Spice Isle; a rich, comforting stew.

🇬🇩Grenada

Grenadian Callaloo

Callaloo

Dasheen (taro) leaves, the island's favorite greens; the elephant-ear-shaped leaves of the dasheen plant; used in oil down, callaloo soup, and as a side dish; a staple of Grenadian cuisine; rich in vitamins and minerals; the callaloo of the Spice Isle; the green that defines Grenadian cooking.

🇬🇩Grenada

Grenadian Callaloo Soup

Callaloo Soup

Grenadian soup made from dasheen (taro) leaves, coconut milk, and often slivers of land crab meat; the dasheen leaves are the island's favorite greens; a memorable Grenadian specialty served in many restaurants; thick, green, and deeply flavored with spices; the signature soup of the Spice Isle.

🇬🇩Grenada

Grenadian Chocolate

Grenada Chocolate

Tree-to-bar chocolate from Grenada, among the world's most award-winning small-batch chocolate; organic cocoa grown on the volcanic slopes; the Grenada Chocolate Company pioneered the tree-to-bar movement in 1999; Belmont Estate produces a range from 100% dark to white; cocoa is fermented in wooden boxes under banana leaves; the chocolate of the Spice Isle.

🇬🇩Grenada

Grenadian Cocoa Balls

Cocoa Balls

Solid cocoa balls or sticks made from grated, dried local cocoa; sold at spice vendors and markets in St. George's; grated to make cocoa tea or used over tea, coffee, and desserts; a traditional Grenadian product; the raw material for the island's cocoa tea; the cocoa of the Spice Isle in its most rustic form.

🇬🇩Grenada

Grenadian Cocoa Tea

Cocoa Tea

Rustic, dark hot chocolate brewed from grated raw cocoa sticks, hot water, milk, cinnamon, and fresh nutmeg; tastes nothing like supermarket hot chocolate — richer, slightly oily, with a faint bitterness that wakes you up; sold at morning market stalls in St. George's; solid cocoa sticks available from spice vendors; the morning ritual of the Spice Isle.