caribbean
Explore 97 foods connected to Saint Vincent and the Grenadines, from everyday staples to rare local specialties.
Start with Grenadian Macaroni Pie →
The local shortlist
6 editor-selected foods for understanding the place through what people eat.
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The full directory
97 foods in this view. Filter by category, type, rarity, or search every recorded name.
Grenada
Macaroni Pie
Baked macaroni and cheese, the standard side dish of Grenada; elbow macaroni baked with cheese, milk, eggs, and sometimes hot pepper; a Caribbean comfort food; served with grilled fish, chicken, or pelau; found at every local restaurant; the macaroni pie of the Spice Isle; a staple side.
Grenada
Pelau
One-pot rice dish of Grenada; chicken coated in caramelized brown sugar, then simmered with pigeon peas, coconut milk, sweet peppers, carrots, and celery; the sugar gives a hint of sweetness and the coconut milk gives a distinctive flavor; the workhorse of Grenadian home cooking; served as a full plate lunch with pumpkin or callaloo on the side.
Grenada
Provisions
Boiled root vegetables and starchy staples of Grenada; includes breadfruit, yams, dasheen, tannia, green bananas, and sweet potatoes; the carbohydrate base of Grenadian cuisine; served with stewed meats, fish, or saltfish; a staple at every meal; the provisions of the Spice Isle; the foundation of Caribbean cooking.
Grenada
Roti
Thin, pliable flatbread wrapped around heavy portions of curried chicken, goat, potato, or conch (lambi); the standard working lunch across Grenada; influenced by Trinidad's Indo-Caribbean tradition; messy, intensely flavorful, and highly portable; found at small storefronts near the market in St. George's; the lunch of the Spice Isle.
Grenada
Rum Punch
Grenadian rum punch made with local rum, fruit juices (lime, orange, pineapple), nutmeg, and bitters; a refreshing tropical cocktail; Grenada's rum is among the Caribbean's finest; served at every beach bar and restaurant; the cocktail of the Spice Isle; garnished with fresh nutmeg.
Guyana
Green seasoning
Fine-leaf thyme, eschallot, culantro, garlic and wiri wiri blitzed into a green paste that every pot of meat is marinated in.
Guyana
Pepper sauce
Wiri wiri and scotch bonnet peppers ground with vinegar, garlic and mustard into a fierce condiment kept on every table.
Guyana
Pepperpot
Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.
Guyana
Souse
Pig's foot and ear boiled, sliced and pickled cold in lime, onion, cucumber and wiri wiri pepper.
Saint Vincent and the Grenadines
Hairoun
The signature local beer of Saint Vincent and the Grenadines; the name translates to Land of the Blessed; a crisp, refreshing lager; the everyday beer of the island; found at every beach bar, restaurant, and rum shop; the national beer of Saint Vincent; the Hairoun beer of Saint Vincent; a refreshing tropical lager; the beer of the island.
Jamaica
Ginger beer
Fresh ginger grated and steeped with lime and sugar until it turns fiercely hot, then strained and chilled.
Saint Kitts and Nevis
Black Cake
Dried fruits soaked for months in rum and wine, then baked into a dense, dark, molasses-rich cake; Christmas measured in slices; a traditional Kittitian Christmas dessert; a sweet connection to the island's sugar-producing past; the black cake of Saint Kitts and Nevis; a festive, rum-soaked tradition.
Saint Kitts and Nevis
Black Pudding
Spiced sausage of pig's blood and rice eaten as a morning snack; a cookshop breakfast classic; rich, herby, slow-simmered, and spooned beside souse on Saturday mornings; every cookshop has its own secret blend of thyme, scallion, and pepper; reflects plantation-era resourcefulness; the black pudding of Saint Kitts and Nevis.
Saint Kitts and Nevis
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Kitts and Nevis; goat thrives in the climate and suits the island's love of slow-cooked, highly seasoned stews; served with roti or rice; the curried goat of Saint Kitts and Nevis; a Caribbean-Indian fusion; a hearty, spicy main.
Saint Kitts and Nevis
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Kitts and Nevis; elbow macaroni baked with cheese, milk, and eggs; a staple of Sunday lunch and local restaurants; a Caribbean comfort food; the macaroni pie of Saint Kitts and Nevis
Saint Kitts and Nevis
Sorrel
Drink prepared by steeping the petals of the sorrel (roselle) plant, a species of Hibiscus; the red-coloured liquid is flavoured with ginger, cinnamon, clove, and lime; rum can be added to make it alcoholic; a traditional Kittitian drink, especially at Christmas; the sorrel of Saint Kitts and Nevis; a festive, tangy beverage.
Saint Kitts and Nevis
Souse
Cold pickled pork brightened with lime, cucumber, and Scotch bonnet; sharp, cleansing, and the island's most hangover cure; ladled into bowls beside steaming black pudding before the sun gets high; a Saturday cookshop ritual; a traditional Kittitian dish; the souse of Saint Kitts and Nevis; a communal weekend dish.
Saint Kitts and Nevis
Stewed Saltfish
Salt cod stewed with onions, peppers, tomatoes, and aromatics in the Kittitian breakfast style; spicy plantains, coconut dumplings, and seasoned breadfruit are served alongside. Kittitian stewed saltfish is served with accompaniments rather than named as one combined platter.
Haiti
Lanbi
Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.
Saint Martin
Hearty and flavorful stew made from tenderized conch meat, simmered in a rich broth with aromatic vegetables and spices; a popular dish in the Caribbean, showcasing the region's bounty from the sea; the lambi stew of Saint Vincent; a rich, tender conch stew; a Caribbean seafood classic.
Trinidad and Tobago
Macaroni baked with cheese, evaporated milk and egg into a firm block that can be cut into squares.
Saint Vincent and the Grenadines
Vincentian dumplings made from arrowroot flour and coconut, shaped and fried until golden. They showcase Saint Vincent's long tradition of cultivating and processing arrowroot.
Saint Vincent and the Grenadines
A Vincentian arrowroot bake or bread, dense and lightly sweet, made from arrowroot flour and coconut. It reflects the island's long-standing arrowroot-growing and milling tradition.
Jamaica
Goat head, tripe and feet boiled with green banana, yam, spinners, pimento and a splash of white rum, served at weddings and celebrations.
Jamaica
Antiguan Mauby
A Dominican drink of mauby bark, water, sugar, and spices, fermented slightly and served cold. A bitter-sweet, earthy, refreshing Caribbean beverage.
Grenada
Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.
Trinidad and Tobago
Rice browned in caramelised sugar with chicken or beef, pigeon peas, coconut milk and pumpkin, cooked down in one pot.
Saint Vincent and the Grenadines
Souse made from pig's feet; pickled with lime, cucumber, onion, and Scotch bonnet; a cold, sharp, cleansing dish; a popular street food and weekend dish; similar to souse on other Caribbean islands; the pig's feet souse of Saint Vincent; a tangy, gelatinous treat; a communal weekend dish.
Jamaica
Pale lager brewed in Kingston since 1928 and sold in a short, stubby brown bottle that is the brand's signature.
Barbados
Rice cooked in coconut milk with kidney beans or gungo peas, thyme, escallion and a whole scotch bonnet, served with every Sunday dinner.
Saint Vincent and the Grenadines
Roasted Breadfruit and Jackfish
Saint Vincent and the Grenadines' national pairing of fire-roasted breadfruit with fried or stewed jackfish, served with a savory sauce and local seasonings.
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.
Saint Lucia
Bakes
Fried bread, also referred to as floats; rounds of dough that are normally deep fried, with a texture somewhere between a bread roll and a doughnut; the element of a Saint Lucia breakfast; sometimes served with the national dish; often split open with a filling like a sandwich; the bakes of Saint Lucia; a breakfast staple.
Saint Lucia
Black Pudding
Sausage made with pig's blood, rice, and spices; also known as boudin; an acquired taste but those who love it really love it; made with herbs, spices, sometimes rice, and pig's blood; served like a sausage; a traditional Saint Lucian dish; the black pudding of Saint Lucia; a Creole street food; a bold, savoury snack.
Saint Lucia
Callaloo Soup
Traditional Saint Lucian soup made from callaloo greens (dasheen leaves), coconut milk, onions, garlic, and local spices; a popular local dish; often includes crab or other seafood; a Creole classic; the callaloo soup of Saint Lucia; a velvety, green, comforting soup; a staple of Creole cooking.