caribbean
Explore 53 foods connected to Montserrat, from everyday staples to rare local specialties.
Start with Montserrat Pumpkin Soup →
The local shortlist
5 editor-selected foods for understanding the place through what people eat.
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The full directory
53 foods in this view. Filter by category, type, rarity, or search every recorded name.
Montserrat
Pumpkin Soup
A comforting, mildly spiced soup made with calabaza pumpkin (Caribbean variety); has a velvety texture and concentrated flavour; ingredients may include chicken broth, thyme, ginger, garlic, onion, brown sugar, and hot peppers; a traditional Montserrat soup.
Montserrat
Rum Cake
Dessert made with rum, served with vanilla ice cream at restaurants like Isles Bay Beach Bar in Montserrat; a traditional Caribbean-style rum cake; a popular Montserrat dessert.
Montserrat
Saltfish
A traditional Montserrat dish prepared by soaking dried, salted cod (preferably overnight), then boiling until soft and stewing with onions, peppers, and tomatoes; usually shredded cod sautéed with tomatoes, cabbage, hot peppers, garlic, and herbs; served for breakfast, lunch, or dinner with rice, breadfruit, or bakes; a staple of Montserrat cuisine.
Montserrat
Saturday Soup
A time-honoured Caribbean tradition in Montserrat; built on a base of pig tail and chicken with lots of ground provisions and savoury spices; the consistency is thick, filling, and satisfying; served on Saturday afternoons at Carr's Bay; a traditional weekend dish.
Montserrat
Sorrel
A festive drink made by steeping hibiscus flowers (roselle) in hot water with spices like cloves, cinnamon, and ginger; a Christmas tradition throughout the Caribbean; in Montserrat, sorrel reveres cloves almost to the point of complete numbness; served chilled, sometimes spiked with rum; a festive Montserrat beverage.
Montserrat
Rose's Ginger Beer
The #1 brand for authentic Montserratian ginger beer; homemade, organic, vegan-friendly; can be diluted or mixed to taste; produced by Ms Rose's Emerald Isle; a Montserrat beverage; served hot or cold, used as a mixer.
Jamaica
Callaloo and Indian kale boiled down with salt beef, pig's tail, okra, coconut milk and spinners into a thick dark green soup.
Jamaica
Dried unripe berries of the pimento tree, native to Jamaica and named for tasting of clove, nutmeg and cinnamon at once — the base of jerk and of most Jamaican cooking.
Montserrat
A bold, spiced dark rum that honours Montserrat's 1768 slave rebellion history; part of the premium R1768 line crafted by JSR Spirits; a Montserrat craft spirit; a symbol of the island's heritage.
Montserrat
A premium white rum that honours Montserrat's 1768 slave rebellion history; part of the premium R1768 line crafted by JSR Spirits; a Montserrat craft spirit; a symbol of the island's heritage.
Barbados
Rice cooked in coconut milk with kidney beans or gungo peas, thyme, escallion and a whole scotch bonnet, served with every Sunday dinner.
Jamaica
Whole breadfruit roasted directly on coals or a fire until the skin is black, then peeled and sliced as a starch alongside ackee or fish.
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.
Jamaica
Small crumpled chilli, red or yellow, extremely hot but distinctly fruity, used whole in pots and pulled out before serving.
Trinidad and Tobago
Dried sea moss soaked, boiled to a gel and blended with milk, spice and sweetener into a thick drink.
Jamaica
Dried hibiscus calyces steeped with ginger, pimento and cloves, sweetened and often spiked with rum — drunk at Christmas.