Grenada

A simple wheat flour dough round from the Eastern Caribbean, deep-fried until puffed and golden or oven-baked until cooked through, served hot as bread alongside savory or sweet accompaniments.

A densely textured, deeply dark Caribbean Christmas cake made from dried fruits that have been macerated in rum and cherry brandy for weeks or months, ground to a paste, and colored with housemade burnt sugar browning sauce.

A rich, thick Eastern Caribbean soup made by simmering dasheen (taro) leaves with coconut milk, okra, and salted fish or crab until the greens fully collapse into a velvety, viscous broth.

A traditional Eastern Caribbean breakfast drink made by simmering grated local cocoa ball (bâton cacao) with whole spices and milk until fragrant, rich, and smooth.

A stiff, smooth porridge of fine yellow cornmeal cooked with sliced okra and continuously stirred until firm enough to mold, served as the starchy centerpiece of a plate — most iconically paired with flying fish as the national dish of Barbados.

A Caribbean preparation of seasoned land-crab meat sautéed with aromatic vegetables and bound with breadcrumbs, packed back into the cleaned carapace, and finished under a grill or in a hot oven until the top is golden.

A Grenadian cold dish of tenderized conch (lambie) marinated in lime juice with Scotch bonnet, cucumber, onion, and a brisk seasoned brine.

A Grenadian frozen custard dessert heavily perfumed with fresh-grated local nutmeg, celebrating the island's signature spice.

Grenada's national dish — a one-pot braise of firm breadfruit, salted meat, and callaloo leaves submerged in turmeric-seasoned coconut milk and slow-cooked until the liquid reduces entirely to coconut oil, which the ingredients then absorb.

A Caribbean one-pot rice dish in which bone-in chicken is browned directly in dry-caramelised sugar, then slow-cooked with pigeon peas, coconut milk, and green seasoning until the rice absorbs all liquid and the bottom of the pot forms a lightly scorched, prized crust.

Pumpkin Soup (Soup Joumou) is a hearty, spiced squash‑and‑beef broth with root vegetables, traditionally served as a celebratory dish on Independence Day in Haiti and the Eastern Caribbean.

Roti is an unleavened whole‑wheat flatbread cooked on a hot griddle, traditionally served as a daily staple accompaniment in Indian diaspora communities across the Caribbean, Pacific and East Africa.

A Caribbean cold dish of desalted salt cod shredded and tossed raw with tomato, onion, pepper and oil.

A deep-red Caribbean Christmas beverage made by steeping dried hibiscus (sorrel) sepals with warm spices like clove, cinnamon, and ginger, sweetened and often spiked with rum.

Souse is a cold, lime‑bright broth‑based dish featuring tenderized chicken or sheep offal, onion, and allspice, traditionally served as a breakfast or main in Caribbean cuisine.

An Eastern Caribbean dish of chicken browned in burnt sugar and braised with Creole seasonings, herbs, and hot pepper into a rich brown gravy.

A Caribbean staple of red kidney beans slow-braised in a seasoned tomato, herb, and aromatic sauce, ladled over or beside rice.