Saint Kitts and Nevis

🇯🇲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.

🇰🇳Saint Kitts and Nevis

Anguillian Coconut Dumplings

Coconut Dumplings

Sweet dumplings made with flour, grated coconut, sugar, spices, coconut milk, and raisins, poached in water and served with condensed milk; a traditional Anguillan dessert

🇲🇫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.

🇰🇳Saint Kitts and Nevis

Anguillian Conkie Dumplings

Conkies

Cornmeal, grated pumpkin, coconut and sweet potato spiced with cinnamon and nutmeg, wrapped in banana leaf and steamed into a soft parcel.

🇦🇬Antigua and Barbuda

Antiguan Johnnycake

Johnny Cake

Traditional Antiguan fried bread; similar to a bread roll but deep-fried and crisp; often filled with cheese or saltfish; a popular breakfast and snack item; found at roadside stands and bakeries; the johnnycake of Antigua; a versatile, portable food; a staple of island street food.

🇦🇬Antigua and Barbuda

Antiguan Macaroni Pie

Macaroni Pie

Baked macaroni and cheese, the standard side dish of Antigua; elbow macaroni baked with cheese, milk, and eggs; different from the usual macaroni as it is served cold and sliced; a staple of Sunday lunch and local restaurants; the macaroni pie of Antigua; a Caribbean comfort food.

🇦🇬Antigua and Barbuda

Antiguan Pepper Sauce

Pepper Sauce

Hot pepper sauce made from scotch bonnet peppers, onions, garlic, vinegar, and local spices; a staple condiment on every Antiguan table; used on everything from fish to fungee; a fiery, flavourful sauce; the pepper sauce of Antigua; the heat of the island; a versatile condiment.

🇦🇬Antigua and Barbuda

Antiguan Provisions

Provisions

Boiled root vegetables and starchy staples of Antigua; includes potatoes, yams, sweet potatoes, eddo, and green bananas; most meals include provisions as a side; served with stewed meats, fish, or saltfish; the provisions of Antigua; the carbohydrate base of island cuisine.

🇦🇬Antigua and Barbuda

Antiguan Saltfish

Saltfish

Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.

🇦🇬Antigua and Barbuda

Antiguan Sorrel

Sorrel

A ruby hibiscus drink steeped with warming spices and citrus, sweetened and served cold in Antigua and Barbuda, especially through the Christmas season.

🇦🇬Antigua and Barbuda

Antiguan Souse

Souse

Spicy soup made with pigs' feet, knuckles, and tails with many onions; a popular Carnival snack sold by vendors on the side of the road; pickled in lime juice with cucumbers and hot peppers; a traditional Antiguan street food; the souse of Antigua; a festive and communal dish.

🇦🇬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.

🇧🇸Bahamas

Bahamian Rum Cake

Rum cake

A dense butter cake soaked repeatedly in dark rum syrup until it keeps for weeks without drying.

🇧🇧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 Pepper Sauce

Scotch bonnets blended with mustard, turmeric, onion and vinegar into a thick yellow sauce that sits on every table on the island.

🇧🇧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.

🇦🇬Antigua and Barbuda

Barbuda Lobster

Lobster

Caribbean spiny lobster from the waters around Barbuda; Barbuda is known for its lobster, at its most plentiful during lobster season; served grilled, steamed, or in garlic butter; ranks among the best in the region; the lobster of Antigua and Barbuda; a prized seafood of the islands.

🇰🇳Saint Kitts and Nevis

Belmont Estate Rum

Belmont Estate

Rum produced by Belmont Estate on Saint Kitts; one of several rum producers on the island; a local spirit; the Belmont Estate rum of Saint Kitts and Nevis; a versatile, local rum; a staple of the island's drinking culture.

🇧🇧Barbados

Black Cake

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

🇰🇳Saint Kitts and Nevis

Brinley Gold Rum

Brinley Gold

Rum manufactured on St. Kitts by the Brinley Gold Company; distinctive flavors include coffee, mango, and vanilla; a flavored rum popular with tourists and locals; the Brinley Gold of Saint Kitts; a versatile, flavored rum; a souvenir of the island.

🇧🇧Barbados

Brown Stew Chicken

Chicken browned in caramelised sugar, then simmered with onion, carrot, pepper and thyme into a dark, glossy gravy.

🇦🇮Anguilla

Bushwacker

Anguillian Bushwacker

Created at the Ship's Store on St. Thomas in 1975, the Bushwacker is a frozen cocktail of rum and creamy coffee-and-chocolate liqueurs. BVI bars serve their own adopted versions.

🇧🇸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.

🇰🇳Saint Kitts and Nevis

Cook-up Rice

Cook-up

One-pot rice dish combining chicken, pig tail, saltfish, and vegetables with rice and pigeon peas; cooked with coconut milk and caramel (burnt sugar) for a distinctive deep gold colour; the dish that fed cane workers, fishermen, and big family Sundays alike; the cook-up of Saint Kitts and Nevis; a symbol of conviviality.

🇧🇧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.

🇩🇲Dominica

Dominican Pumpkin Soup

Pumpkin Soup

A thick, creamy soup made from local pumpkin; simmered with coconut milk, herbs, and spices; a popular Dominican dish; sold at the Roseau market; the pumpkin soup of Dominica; a velvety, comforting soup; a Caribbean classic.

🇯🇲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.

🇲🇸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.