Jamaica
Ackee and Saltfish
Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.
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Grenada
Grenadian Creole Fish
Creole Fish
Fresh local fish (snapper, grouper, or mahi-mahi) cooked in a creole sauce of tomatoes, onions, garlic, sweet peppers, and local spices; a staple of Grenadian restaurants; served with provisions, rice, or macaroni pie; reflects the island's French and African culinary heritage; the creole fish of the Spice Isle; a flavorful, everyday dish.
Grenada
Grenadian Saltfish Souse
Saltfish Souse
Traditional Grenadian breakfast of salted cod soaked and boiled, then 'cooked' in lime juice with onions, cucumbers, peppers, and herbs; a tangy, savory dish; served with fried bakes; the standard breakfast of Grenada; found at markets and street stalls; the morning ritual of the Spice Isle.
Grenada
Roast Breadfruit and Herring
Roasted breadfruit paired with salt herring, a classic Grenadian combination: charred, smoky breadfruit with sautéed herring, onions, and peppers. Grenadian roast breadfruit and herring is a plated fish meal, not a raw ingredient.