Saint Vincent and the Grenadines

🇯🇲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.

🇦🇬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 Sweet Dumpling

Ducana

Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale

🇦🇬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.

🇻🇨Saint Vincent and the Grenadines

Arrowroot Fritters

Delicate and slightly sweet fritters made from native arrowroot flour, infused with nutmeg and coconut, then lightly fried to a golden crisp; a distinctive Vincentian specialty; naturally gluten-free; the arrowroot fritters of Saint Vincent; a crispy, subtly sweet treat

🇻🇨Saint Vincent and the Grenadines

Arrowroot Pudding

A St. Vincent pudding made from arrowroot starch, milk, and sugar, gently baked or boiled into a soft, glossy custard.

🇧🇧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 Vincent and the Grenadines

Breadfruit and Saltfish

Quintessential Vincentian dish featuring roasted breadfruit served with seasoned saltfish; representing the island's agricultural bounty and historical influences; an alternative to the national dish; a popular combination; the breadfruit and saltfish of Saint Vincent; a hearty, starchy and savoury dish; a Caribbean classic.

🇻🇨Saint Vincent and the Grenadines

Breadfruit Cheese Pie

Innovative dish made from breadfruit, exhibited during the Breadfruit Festival in August; breadfruit prepared as a cheese pie; showcases the versatility of breadfruit; a modern Vincentian creation; the breadfruit cheese pie of Saint Vincent; a creamy, starchy pie; a festival specialty.

🇻🇨Saint Vincent and the Grenadines

Breadfruit Puff

Innovative dish made from breadfruit, exhibited during the Breadfruit Festival in August; breadfruit mashed and formed into puffs, then fried; showcases the versatility of breadfruit; a modern Vincentian creation; the breadfruit puff of Saint Vincent; a crispy, starchy snack; a festival specialty.

🇹🇹Trinidad and Tobago

Carib

Pale lager brewed in Trinidad since 1950 and the default beer of Carnival and of every lime.

🇧🇸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.

🇻🇨Saint Vincent and the Grenadines

Fish Blaff

A Vincentian fish blaff: fish gently poached in a sharp broth of lime, onion, garlic, hot pepper, and herbs, producing a light but intensely seasoned island dish.

🇹🇹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.

🇻🇨Saint Vincent and the Grenadines

Fried Jackfish

Jackfish

Firm, flavourful local fish; marinated in lemon juice before being dusted in flour and fried until crispy; the fish component of the national dish; also served with bakes as a common breakfast or lunch; a staple of Vincentian cuisine; the jackfish of Saint Vincent; a crispy, citrus-marinated fish; a local favourite.

🇱🇨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

🇦🇬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 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