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5 foods match this view. Search local names, narrow the map, or follow a category.
Dominica
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
Johnny cake
Round of flour dough fried until it puffs and browns, split and filled with saltfish, callaloo or fried plantain for breakfast.
Montserrat
Bakes
Smaller fried bread dumplings, similar to Johnny cakes but smaller in size; often served with saltfish; a staple accompaniment in Montserrat cuisine; a traditional Caribbean fried bread.
Montserrat
Johnny Cakes
Rounded fried staples similar in size and shape to dumplings; called 'muffins' in Montserrat; deep-fried or baked fluffy, golden-brown bread rounds; a saltfish breakfast or fish fry is almost considered worthless without these accompaniments; sometimes swapped out for bakes which are smaller but just as delicious; a staple of Montserrat cuisine.
Montserrat
Lard Bread
Bread made with rich lard; has a distinct texture and taste that sets it apart from ordinary bread; available from local bakeries in Montserrat; a traditional island baked good; particularly popular at St. Patrick's Festival.