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5 foods match this view. Search local names, narrow the map, or follow a category.
Saint Vincent and the Grenadines
Delicate and slightly sweet fritters made from native arrowroot flour, infused with nutmeg and coconut, then lightly fried to a golden crisp; a distinctive Vincentian specialty; naturally gluten-free; the arrowroot fritters of Saint Vincent; a crispy, subtly sweet treat
Barbados
Fish cakes
Salt cod flaked into a seasoned batter with herbs and hot pepper, dropped by the spoonful into hot oil and sold hot by the bag.
Saint Vincent and the Grenadines
Innovative dish made from breadfruit, exhibited during the Breadfruit Festival in August; breadfruit mashed and formed into puffs, then fried; showcases the versatility of breadfruit; a modern Vincentian creation; the breadfruit puff of Saint Vincent; a crispy, starchy snack; a festival specialty.
Bahamas
Minced conch folded into a peppery batter with onion and sweet pepper and dropped in oil as golf-ball fritters.
Guadeloupe
Accras de Morue
Fried bites of salted cod mixed with spices and herbs; crispy on the outside, light and fluffy inside; the essential Guadeloupean appetizer; served with chien sauce (Creole condiment); found everywhere from beach bars to family kitchens; the accras that are the perfect Creole bar snack.