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🇲🇸Montserrat

Goat Water

Anguillian Goat Water

Montserrat's national dish: a thin, deeply seasoned goat stew simmered with onion, tomato, herbs, and spices, traditionally cooked over a wood fire and served with breadfruit or other provisions.

🇬🇾Guyana

Guyanese Pepperpot

Pepperpot

Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.

🇰🇳Saint Kitts and Nevis

Kittitian Stewed Saltfish

Stewed Saltfish

Salt cod stewed with onions, peppers, tomatoes, and aromatics in the Kittitian breakfast style; spicy plantains, coconut dumplings, and seasoned breadfruit are served alongside. Kittitian stewed saltfish is served with accompaniments rather than named as one combined platter.

🇬🇩Grenada

Oil Down

Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.

🇱🇨Saint Lucia

Saint Lucian Conch Stew

Lambi

Conch (pronounced conk), known locally as lambi; the succulent meat from a large shellfish; served much like meat, slow-cooked in a stew with vegetables and spicy sauce; a popular seafood dish in Saint Lucia; the lambi of Saint Lucia; a prized local shellfish; a Creole seafood classic.

🇱🇨Saint Lucia

Saint Lucian Mannish Water

Mannish Water

Not water at all but a stew made with goat meat; a traditional Saint Lucian dish; slow-cooked with local herbs, spices, and vegetables; a hearty, peppery stew; similar to goat water on other Caribbean islands; the mannish water of Saint Lucia; a robust, flavourful goat stew; a communal dish.

🇱🇨Saint Lucia

Saint Lucian Pepperpot

Pepperpot

Popular Caribbean meat stew; includes bell peppers, onions, garlic, cinnamon, brown sugar, thyme, cloves, orange peel, and cassareep; various meats including cow foot, oxtail, turkey, beef, goat, and pork; not necessarily spicy but peppers are used for flavouring; often served with homemade bread; the pepperpot of Saint Lucia; a rich, complex stew.

🇱🇨Saint Lucia

Stewed Chicken Backs

Chicken backs stewed with local herbs, spices, and vegetables; a traditional Saint Lucian dish; a resourceful use of cheaper cuts of meat; served with rice, provisions, or macaroni pie; a hearty, flavourful main dish; the stewed chicken backs of Saint Lucia; a Creole comfort food; a home-style classic.

🇱🇨Saint Lucia

Stewed Pork and Ground Provisions

Stewed Pork and Provisions

Pork stewed with local herbs, spices, and vegetables; served with ground provisions (yam, sweet potato, dasheen, and eddoe); a traditional Saint Lucian main dish; a hearty, comforting meal; the stewed pork and provisions of Saint Lucia; a robust, savoury dish; a Creole classic.