A FOOD TRADITION
Saint Kitts and Nevis Cuisine
A Creole and Afro-Caribbean cooking tradition centered on goat, seafood, salted fish, root vegetables, rice, peas, dumplings, and tropical fruits.
Dishes linked to this cuisine
1–12 of 25
Black Pudding
Guyanese black pudding is a boiled blood sausage made by seasoning pork blood and cooked rice before stuffing the mixture into pork intestine casings.
Boiled Green Bananas and Saltfish
Green bananas are boiled until tender and served with prepared salted fish, often accompanied by sautéed aromatics.
Bread Pudding
A baked dessert of bread soaked in a sweet custard, commonly enriched with butter, dried fruit, and warm spices.
Coconut Tart
A Bahamian baked pastry tart filled with sweetened coconut and typically enriched with butter and sugar.
Conch Fritters
Seasoned chopped conch is combined with batter, aromatics, and vegetables before being fried into crisp fritters.
Conch Water
A savory Antiguan soup made by simmering conch with vegetables, aromatics, and often dumplings in a seasoned broth.
Cornmeal Pudding
A Jamaican baked pudding made primarily from cornmeal, coconut milk, sugar, and warming baking spices.
Fish Stew
Fish is simmered in a seasoned tomato broth with onion, garlic, peppers, and herbs to make a hearty Caribbean stew.
Fungi
A soft Caribbean cornmeal dumpling traditionally boiled or steamed as a savory accompaniment in Saint Kitts and Nevis.
Goat Water
A traditional Antiguan goat stew in a richly seasoned broth, often served with dumplings or other starches.
Guava Cheese
A firm Caribbean guava confection made by cooking guava with sugar until it sets into a sliceable paste.
Johnny Cakes
Antiguan johnny cakes are small, lightly sweetened fried or baked wheat-flour breads served warm as a snack or accompaniment.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.