Saint Lucia

🇯🇲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.

🇦🇬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.

🇧🇧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

Bakes

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

🇦🇬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.

🇧🇧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 Lucia

Bounty Rum

Bounty

The rum in Saint Lucia; produced by St Lucia Distillers; a dark rum; warm, smooth and fruity; the key producer of rum on the island, making more than 25 varieties; the spirit of Saint Lucia; the Bounty rum of Saint Lucia; a versatile, dark rum; a staple of every rum shop.

🇱🇨Saint Lucia

Cassava and Avocado

Crushed avocado mixed with cassava flour, salted, and rolled into balls; a simple but enjoyable Jounen Kwéyòl treat; not a very complex dish but very enjoyable; a traditional Saint Lucian snack; the cassava and avocado of Saint Lucia; a simple, creamy, starchy snack; a Creole specialty.

🇧🇸Bahamas

Cassava Bread

Grated cassava pressed of its liquid and baked into a flat, dense bread — the oldest bread on the islands.

🇬🇾Guyana

Cassava Bread

Bitter cassava grated, pressed dry in a woven matapee and baked on a griddle into a large, flat, hard disc.

🇱🇨Saint Lucia

Chairman's Bounty

Premium rum from St Lucia Distillers; a higher-end expression of the Bounty line; aged for a smoother, more complex flavour; a favourite among rum connoisseurs; the Chairman's Bounty of Saint Lucia; a premium sipping rum; an aged rum.

🇩🇲Dominica

Cocoa Tea

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

🇧🇸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.

🇱🇨Saint Lucia

Cow Heel Soup

Soup of vegetables, okra, dumplings, and split peas, boiled with cow heel; the cow heel is nutritious and gives the soup a gelatinous quality; a traditional Saint Lucian dish; a hearty, restorative soup; the cow heel soup of Saint Lucia; a robust, nourishing broth; a Caribbean comfort food.

🇧🇸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.

🇹🇹Trinidad and Tobago

Fish Broth

Whole fish simmered with provisions, dumplings, lime and pepper into a thin, hot, restorative soup.

🇯🇲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.

🇱🇨Saint Lucia

Green Fig and Saltfish

The national dish of Saint Lucia; green bananas (known locally as green figs) boiled and served with salted cod that has been rehydrated, flaked, and cooked with onions, peppers, tomatoes, and local spices

🇱🇨Saint Lucia

Green Fig Salad

Salad actually made with green bananas (known locally as green figs); boiled green bananas sliced and mixed with onions, peppers, herbs, and vinaigrette; a popular local dish; a refreshing, hearty salad; the green fig salad of Saint Lucia; a distinctive use of unripe bananas; a Creole classic.

🇦🇬Antigua and Barbuda

Green Seasoning

Shadon beni, chive, thyme, garlic, pimento pepper and onion blended with vinegar into a green marinade base.

🇬🇩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 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.

🇬🇩Grenada

Grenadian Creole Fish

Creole Fish

Fresh local fish (snapper, grouper, or mahi-mahi) cooked in a creole sauce of tomatoes, onions, garlic, sweet peppers, and local spices; a staple of Grenadian restaurants; served with provisions, rice, or macaroni pie; reflects the island's French and African culinary heritage; the creole fish of the Spice Isle; a flavorful, everyday dish.

🇬🇩Grenada

Grenadian Fry Bake

Fry Bake

Fried bread dough, golden brown and puffy; the standard breakfast bread of Grenada; served with saltfish souse, cheese, sausage, or shark