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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.
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.
Saint Kitts and Nevis
Fried Breadfruit
Breadfruit sliced and fried until golden; a popular side dish in Saint Kitts and Nevis; breadfruit is one of the most important staples of the islands; can be boiled, roasted, mashed, or fried; its mild flavor makes it a practical partner for saltfish and stewed meats; the fried breadfruit of Saint Kitts and Nevis
Saint Kitts and Nevis
Plantains sliced and fried until golden, then seasoned with salt, parsley, and chopped spring onions; an essential component of the national dish; sweet and spicy; a key part of the stewed saltfish plate; the spicy plantains of Saint Kitts and Nevis; a sweet and savory accompaniment.