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5 foods match this view. Search local names, narrow the map, or follow a category.
Antigua and Barbuda
Provisions
Boiled root vegetables and starchy staples of Antigua; includes potatoes, yams, sweet potatoes, eddo, and green bananas; most meals include provisions as a side; served with stewed meats, fish, or saltfish; the provisions of Antigua; the carbohydrate base of island cuisine.
Jamaica
Amaranth leaves steamed down with onion, tomato, thyme and scotch bonnet, eaten at breakfast with dumplings or as a side.
Antigua and Barbuda
Traditional Antiguan side dish; a mash of boiled eggplant, spinach, and okra; the traditional pairing with saltfish and fungee; a Saturday morning ritual; a humble, earthy dish that balances the saltiness of the fish; the chop-up of Antigua; the essential side of the Antiguan breakfast.
Grenada
Provisions
Boiled root vegetables and starchy staples of Grenada; includes breadfruit, yams, dasheen, tannia, green bananas, and sweet potatoes; the carbohydrate base of Grenadian cuisine; served with stewed meats, fish, or saltfish; a staple at every meal; the provisions of the Spice Isle; the foundation of Caribbean cooking.
Antigua and Barbuda
Antiguan dish of rehydrated salted cod sauteed with eggplant (locally called troba) that collapses into silky submission; finished with a squeeze of lime; a traditional Antiguan preparation; eggplant is also known as troba on the island; the saltfish and eggplant of Antigua; a savoury, silky combination.