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Antigua and Barbuda
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
Dominica
A traditional Dominican dish of salted codfish cooked with coconut milk, breadfruit, dumplings, and ground provisions; a hearty, one-pot Creole stew; reflects the African and French influences on the island; the codfish sancoche of Dominica; a rich, coconutty fish stew; a rural Dominican specialty.
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.