A FOOD TRADITION

Carriacouan Cuisine

Carriacouan cuisine is the island food tradition of Carriacou in Grenada’s Grenadine chain, shaped by African-Caribbean, European, and neighboring Windward Island influences and by fishing and small-scale farming. Fresh fish, conch and other shellfish, salted meats, breadfruit, green banana, cassava, yam, pumpkin, okra, coconut, and hot peppers commonly anchor meals. Cooks use pounding, boiling, stewing, frying, and charcoal or open-fire grilling; provisions and seafood are often combined in brothy one-pot preparations. Examples associated with the island include lambi dishes, fish broth, and oil down, alongside fungi or cornmeal accompaniments. This is a regional tradition within broader Grenadian cuisine, not an exclusive origin claim.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.