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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Antigua and Barbuda
Antiguan Saltfish
Saltfish
Salted cod soaked to remove excess salt, flaked, then sauteed with onion, sweet pepper, tomato, garlic, thyme, and hot pepper; the classic Antiguan breakfast; traditionally served with chop-up (mashed eggplant, spinach, and okra), fungee, or butter bread; savoury and full-flavoured; a Saturday morning ritual; the distinctive breakfast of Antigua.
Saint Lucia
Green Fig and Saltfish
The national dish of Saint Lucia; green bananas (known locally as green figs) boiled and served with salted cod that has been rehydrated, flaked, and cooked with onions, peppers, tomatoes, and local spices
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.
Saint Lucia
Saint Lucian Creole Fish
Creole Fish
Fresh local fish cooked in a Creole sauce of tomatoes, onions, bell peppers, garlic, and local spices; a popular main dish at local restaurants; reflects the French and Creole influences on Saint Lucian cuisine; served with rice, provisions, or breadfruit; the Creole fish of Saint Lucia; a flavourful, saucy fish dish; a Creole classic.
Saint Lucia
Smoked Herring and Breadfruit
Popular Saint Lucian dish of smoked herring served with breadfruit; herring imported by ship from more northerly climes; the saltiness of the herring goes well with the breadfruit and a salad of cucumbers, peppers, and other veg; an alternative favourite among locals; the smoked herring and breadfruit of Saint Lucia; a savoury, satisfying combination.