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🇧🇧Barbados

Bakes

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

🇧🇸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.

🇩🇲Dominica

Dominican Cassava Bread

Cassava Bread

Traditional bread made from cassava; a staple of the Kalinago, the island's Indigenous people; the use of root crops like cassava formed the base of what would become national staples; dishes like cassava bread and farine were common; the cassava bread of Dominica; a link to the island's Indigenous heritage; a rustic, gluten-free flatbread.

🇯🇲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.

🇬🇩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

🇻🇨Saint Vincent and the Grenadines

Madungo Bakes

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.

🇱🇨Saint Lucia

Saint Lucian Bakes

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.