Saint Vincent and the Grenadines

A Caribbean blood sausage in which fresh pork blood is combined with mashed sweet potato and green aromatics, packed into cleaned pig intestine casing, and gently poached until set.

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 dense, lightly sweetened Caribbean quick bread enriched with coconut milk, shaped into thick rounds and cooked low and slow on a cast-iron skillet or baked until golden.

A sweet, dense steamed pudding of spiced cornmeal, freshly grated coconut, and raw-grated pumpkin, wrapped tightly in banana leaf and cooked entirely by steaming.

A simple unleavened flour-and-water dough shaped by hand and either boiled or shallow-fried, eaten as a daily starch accompaniment.

A clear, lightly seasoned broth made from whole reef fish, ground provisions, fresh green herbs, and typically containing soft dumplings, served as a main‑course soup in Saint Vincent and the Grenadines.

A whole or butterflied jackfish (Caranx spp.) scored, steeped in Caribbean green seasoning with chadon beni and scotch bonnet, then fried in hot oil until the skin is golden and crackling and the flesh remains moist.

A bitter-sweet Caribbean beverage brewed from the bark of the mauby tree with spices, sweetened and sometimes lightly fermented to fizz.

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.

Whole breadfruit roasted until the skin chars and the flesh becomes soft and fluffy, served hot as a hearty side or main.

Saltfish and Provisions is a classic Caribbean dish featuring sautéed salt cod with onions, peppers, and herbs, served over boiled ground provisions such as yam, sweet potato, and plantain.

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.

A Caribbean dish of oxtail slow-braised with butter beans, browning, and aromatic herbs into a rich, gelatinous brown gravy.

Sweet Bread is a Caribbean enriched coconut loaf, studded with dried fruit such as raisins, glacé cherries, and mixed peel, often spiced and lightly sweet.