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
13–24 of 25
Pelau
A Dominican Creole one-pot rice dish made with caramelized sugar, pigeon peas, chicken or other meat, and aromatics, often enriched with coconut milk.
Pepperpot
A hearty Antiguan stew of meat simmered with leafy greens, vegetables, and root vegetables until richly flavored.
Plantain Fritters
Mashed or sliced plantain is combined with a fritter batter and fried until crisp and golden.
Roasted Breadfruit and Saltfish
Roasted breadfruit is served with seasoned salted cod in a traditional Dominican Creole preparation.
Saltfish Accra
Accra is a seasoned saltfish fritter made from salted fish mixed with flour, aromatics, and pepper before being fried.
Saltfish and Dumplings
A traditional Saint Kitts and Nevis dish pairing salted fish with boiled or fried wheat-flour dumplings and aromatic vegetables.
Saltfish with Spicy Plantains
Salted fish is cooked with aromatics and served alongside plantains seasoned with chili pepper, forming a savory and spicy Caribbean main dish.
Souse
Souse is a chilled Saint Kitts and Nevis preparation of tender pickled pork feet with cucumber, onion, lime, vinegar, and salt.
Stewed Conch
A Bahamian main dish in which tenderized conch is slowly stewed with tomato, onion, bell pepper, and garlic.
Stewed Saltfish
Salted fish is simmered with onion, tomato, peppers, garlic, and herbs into a savory Grenadian stew.
Sugar Cake
A traditional Bajan confection made by cooking coconut with sugar until firm and cutting it into pieces.
Sweet Potato Pudding
A warmly spiced Bahamian baked pudding made from grated sweet potato with coconut milk, sugar, and a firm custardy texture.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.