A FOOD TRADITION
Vincentian Cuisine
A Creole Caribbean cooking tradition centered on breadfruit, seafood, provisions, ground crops, and locally grown fruits.
Dishes linked to this cuisine
13–24 of 38
Coconut Drops
A Dominican Creole sweet made from grated coconut and sugar, formed into rough drops and baked or cooked until set, with flour appearing in some versions.
Conch Fritters
Seasoned chopped conch is combined with batter, aromatics, and vegetables before being fried into crisp fritters.
Conch Soup
A Belizean seafood soup featuring tender conch simmered with vegetables, aromatics, and a savory broth.
Cook-Up Rice
Guyanese Cook-Up Rice is a one-pot rice dish cooked with black-eyed peas, coconut milk, aromatics, and commonly pork or another meat.
Corn Pie
Guyanese corn pie is a savory baked corn casserole enriched with egg, dairy, butter, and aromatic onion.
Corn Soup
A hot, gently simmered soup combining sweet corn with vegetables and a lightly seasoned broth.
Curry Goat
Curry goat is a slow-simmered Grenadian goat-meat stew seasoned with curry spices, aromatics, and oil.
Ducana
A sweet Vincentian dumpling of grated sweet potato, coconut, sugar, raisins, flour, and warm spices wrapped in banana leaf and boiled or steamed.
Fish Broth
A Bajan fish soup made by simmering fish with root vegetables, aromatics, water, and seasoning into a hearty broth.
Fried Bake
Grenadian fried bake is a soft wheat-flour dough portion cooked in hot oil until puffed and golden.
Fried Plantains
Fried Plantains are slices of plantain cooked in hot vegetable oil until tender inside and browned at the edges.
Green Fig and Saltfish
Boiled green bananas, locally called green fig, are served with sautéed salted cod, onion, peppers, garlic, and oil; this preparation is strongly identified with Saint Lucia and is also associated with neighboring Eastern Caribbean food traditions.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.