Turks and Caicos Islands
Buds and Rice
A resourceful 'hardship dish' using buds of the local pear cactus (Opuntia dillenii) cooked into rice for flavour and sustenance; a distinctive Turks and Caicos tradition
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Turks and Caicos Islands
Dry Conch and Hominy
Dried conch meat rehydrated and cooked with hominy (dried corn); a traditional Middle Caicos specialty known for its sweetness; a distinctive Turks and Caicos hardship dish
Jamaica
Oxtail and Butter Beans
Oxtail
Oxtail browned and stewed for hours with butter beans, pimento, thyme and scotch bonnet until it turns sticky with collagen.
Turks and Caicos Islands
Peas and Hominy
The traditional precursor to peas and rice; pigeon peas cooked with hominy (dried corn), chunks of dry conch, and sometimes pig tail for flavouring; a distinctive Turks and Caicos dish
Cayman Islands
Stewed Conch
Stew conch
Conch browned in a dark roux of flour, tomato paste and onion and simmered until the sauce goes almost black.
Turks and Caicos Islands
TCI Crab Stew
Crab Stew
Land crabs stewed in a rich gravy with vegetables and herbs; a traditional Turks and Caicos dish