caribbean
Explore 97 foods connected to Saint Vincent and the Grenadines, from everyday staples to rare local specialties.
Start with Saint Lucian Curried Goat →
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.
Saint Lucia
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Lucia; reflects the Indian influence on the island's cuisine; served with roti or rice; the curried goat of Saint Lucia; a Caribbean-Indian fusion; a hearty, spicy main dish.
Saint Lucia
Fried Plantain
Plantains sliced and fried until golden; a standard side dish in Saint Lucia; often served with the national dish; a sweet and savory accompaniment; a staple of island cuisine; the fried plantain of Saint Lucia
Saint Lucia
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Lucia; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Lucia; a Caribbean comfort food
Saint Lucia
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Saint Lucian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Lucia; the heat of the island; a versatile condiment.
Saint Lucia
Roti
Flatbread originating from India, widely enjoyed in Saint Lucia; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Lucia; a Caribbean-Indian fusion; an everyday food.
Saint Lucia
Sorrel
A Saint Lucian hibiscus drink steeped with spices and citrus, sweetened and chilled for the Christmas season, sometimes finished with rum for adults.
Guadeloupe
Accras de Morue
Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.
Saint Vincent and the Grenadines
Dish of stewed salted cod fish; the fish is stewed with onions, sweet peppers, and tomatoes; buljol is different because it uses spicy peppers; the word buljol evolved from the French words brule (burn) and gueule (mouth); a refreshing, savoury salad served cold or at room temperature; a staple across Saint Vincent; a popular breakfast item.
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.
Trinidad and Tobago
Hibiscus calyces steeped with clove, cinnamon, ginger and orange peel, sweetened, and often spiked with rum at Christmas.
Saint Kitts and Nevis
Plantains sliced and fried until golden, then seasoned with salt, parsley, and chopped spring onions; an essential component of the national dish; sweet and spicy; a key part of the stewed saltfish plate; the spicy plantains of Saint Kitts and Nevis; a sweet and savory accompaniment.
Martinique
Grated sweet potato baked slowly with coconut milk, brown sugar, nutmeg and raisins into a dense dark pudding with a custardy top.
Trinidad and Tobago
Black pudding
Pig's blood mixed with rice, hot pepper, chives and thyme, stuffed into casing and boiled until firm.
Saint Vincent and the Grenadines
Arrowroot
Arrowroot grown and processed in Saint Vincent, a historic Caribbean center for the crop; the fine starch is used in biscuits, porridge, drinks, and traditional remedies.
Saint Vincent and the Grenadines
Black Cake
Dried fruits soaked for months in rum and wine, then baked into a dense, dark, molasses-rich cake; a traditional Vincentian Christmas dessert; the presence of black cake during holidays reflects European influence; the black cake of Saint Vincent; a festive, rum-soaked tradition; a Christmas staple.
Saint Vincent and the Grenadines
Black Pudding
Sausage made with pig's blood, rice, and spices; also known as boudin; a traditional Vincentian street food; a popular snack or breakfast item; served like a sausage; the black pudding of Saint Vincent; a Creole street food; a bold, savoury snack.
Saint Vincent and the Grenadines
Callaloo Soup
Thick, nutrient-dense soup made from dasheen (taro) leaves, coconut milk, okra, garlic, and ground provisions like yams or cassava; a thick, dark green stew; traditional pots often include salted meat or fresh crab; deeply rooted in West African culinary traditions; the callaloo soup of Saint Vincent; a hearty, comforting soup.
Saint Vincent and the Grenadines
Curried Goat
Goat meat curried with local spices, onions, and potatoes; a popular dish in Saint Vincent; reflects the Indian influence on the island's cuisine; served with roti or rice; the curried goat of Saint Vincent; a Caribbean-Indian fusion; a hearty, spicy main dish.
Saint Vincent and the Grenadines
Provisions
Ground tuber foods of Saint Vincent; includes yam, sweet potato, dasheen (taro), tannia, cassava, and eddoe; nutritionally dense and central to historical subsistence cooking; served with stewed meats, fish, or saltfish; the provisions of Saint Vincent; the carbohydrate base of island cuisine; a Creole staple.
Saint Vincent and the Grenadines
Macaroni Pie
Baked macaroni and cheese, a standard side dish of Saint Vincent; elbow macaroni baked with cheese, milk, and eggs; a staple of local cafes and restaurants; served alongside main dishes; the macaroni pie of Saint Vincent; a Caribbean comfort food
Saint Vincent and the Grenadines
Pelau
One-pot mixed rice dish; besides rice it contains pigeon peas, vegetables, meat, and brown sugar; the meat, usually chicken, is browned using deeply caramelized brown sugar; stewed with coconut milk and other herbs and spices; the pelau of Saint Vincent; a hearty, sweet and savoury one-pot meal; a Caribbean classic.
Saint Vincent and the Grenadines
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Vincentian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Vincent; the heat of the island; a versatile condiment.
Saint Vincent and the Grenadines
Rice and Peas
Rice cooked with pigeon peas, coconut milk, and local seasonings; cooked in coconut milk and appears at nearly every meal; a standard side dish in Saint Vincent; served with grilled fish, stewed meats, or lobster; the rice and peas of Saint Vincent; a Caribbean comfort food; a versatile accompaniment.
Saint Vincent and the Grenadines
Roti
Flatbread originating from India, widely enjoyed in Saint Vincent; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Vincent; a Caribbean-Indian fusion; an everyday food.