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
1–12 of 38
Arrowroot Biscuits
Small, crisp Vincentian biscuits made primarily from arrowroot flour with sugar and fat, sometimes enriched with egg or dairy.
Banana Fritters
Ripe bananas are coated in a sweet batter and fried until golden, making a warm Guinean snack or dessert.
Beef Roti
A Vincentian roti consisting of curried beef enclosed in a wheat-flour flatbread with aromatic seasoning.
Black Cake
A Guyanese richly dark fruit cake made from soaked dried fruit, butter, sugar, eggs, wheat flour, and warming baking spices.
Breadfruit Pie
Mashed breadfruit is baked with butter, milk, cheese, onion, garlic, and often egg to form a savory, set casserole-style pie.
Brown Stew Fish
A Jamaican fish dish in which seasoned fish is browned and simmered in a savory sauce with aromatics and vegetables.
Buljol
A seasoned Trinidadian salad of flaked salted fish mixed with onion, tomato, sweet pepper, garlic, and oil.
Callaloo Soup
A thick Dominica-style soup of callaloo leaves and coconut milk, often enriched with okra and crab and seasoned with aromatics and herbs.
Cassava Bread
Cassava bread is a firm flatbread made from grated cassava that is pressed into rounds and baked or cooked on a hot surface.
Cassava Pone
A dense Barbadian baked pudding made from grated cassava, coconut, sugar, butter, milk, and warm spices.
Chicken Roti
Curried chicken and aromatic vegetables are wrapped in a wheat-flour roti and served as a substantial handheld meal.
Coconut Bake
Coconut Bake is a Dominican enriched bread made from wheat flour, coconut milk, sugar, leavening, and fat, then baked or cooked until firm and lightly browned.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.