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
25–36 of 38
Guava Cheese
A firm Caribbean guava confection made by cooking guava with sugar until it sets into a sliceable paste.
Johnny Cake
Johnny Cake is a traditional Limón Afro-Caribbean quick bread made with wheat flour, coconut milk, butter, sugar, and leavening.
Macaroni Pie
A baked Caribbean macaroni casserole made with pasta, cheese, milk, egg, and butter until firm and golden.
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.
Provision Soup
Provision soup is a Vincentian soup built around ground provisions and vegetables simmered with aromatics in a seasoned broth.
Pumpkin Soup
A Vincentian soup built around pumpkin simmered with aromatics and vegetables into a smooth or rustic savory broth.
Rice and Peas
A savory Antiguan rice dish cooked with pigeon peas, coconut milk, onion, garlic, and green onion.
Roasted Breadfruit and Fried Jackfish
A Vincentian dish pairing roasted breadfruit with jackfish fried in oil and seasoned with salt.
Saltfish Accra
Accra is a seasoned saltfish fritter made from salted fish mixed with flour, aromatics, and pepper before being fried.
Saltfish and Bakes
Salted fish is cooked and served with fried or baked wheat-flour dough rounds known as bakes.
Stewed Chicken
A Saint Lucian Creole chicken stew braised with aromatics, peppers, tomato, herbs, and a savory cooking liquid.
Sugar Cake
A traditional Bajan confection made by cooking coconut with sugar until firm and cutting it into pieces.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.