Baku Kitchen! An independent reference of traditional food

Saint Vincent and the Grenadines

Ask what Saint Vincent and the Grenadines eats and the answer starts with this: roasted breadfruit, fried jackfish, and famed arrowroot define this fertile island’s hearty creole table. Look for Roasted breadfruit and fried jackfish (national dish of fire-roasted breadfruit with fried jackfish), Pelau (one-pot rice, pigeon peas, and chicken) and Callaloo soup (leafy dasheen soup with ground provisions). The national dish; Captain Bligh delivered breadfruit plants to Kingstown in 1793, and a tree from that voyage still stands in the Botanic Gardens. This atlas has 22 Saint Vincent and the Grenadines dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

22 dishes.

Arrowroot porridgeArrowroot porridgeSilky porridge from famed Vincentian arrowroot starchBakes and saltfishBakes and saltfishFried bakes with salt-cod sautéBlackfishBlackfishSalted and stewed pilot whale meat, dark and oily, served with provisionsBuljolBuljolShredded salt cod tossed raw with tomato, onion, pepper and oilCallaloo soupCallaloo soupCreamy dasheen-leaf soup, often with crabCocoa teaCocoa teaSpiced hot drink grated from cocoa sticksDucanaDucanaGrated sweet potato-coconut dumpling steamed in banana leafFarineFarineToasted cassava meal eaten with fish, milk or sugarGinger beerGinger beerSharp homemade drink of pounded fresh ginger, lime and sugarHairounHairounPale lager drunk cold across the mainland and the GrenadinesMaubyMaubyBitter-sweet bark infusion with spice, drunk very coldPelauPelauOne-pot rice with pigeon peas and chickenRoasted breadfruit and fried jackfishRoasted breadfruit and fried jackfishNational dish of fire-roasted breadfruit with fried jackfishRum punchRum punchRum, lime, syrup and water over ice, dusted with nutmeg and bittersSancocheSancocheThick soup of salt meat, ground provisions, split peas and dumplingsSea moss punchSea moss punchBlended sea moss with milk and spice, a 'strength' drinkSorrel drinkSorrel drinkHibiscus steeped with clove and ginger, sweetened and chilledSouseSousePig's feet and trimmings pickled with lime, cucumber and pepperSugar cakeSugar cakeGrated coconut boiled in sugar, set into moundsSunset Very Strong RumSunset Very Strong RumClear rum at 84.5 percent, among the strongest sold anywhereTamarind ballsTamarind ballsSour tamarind pulp rolled with sugar and salt into sticky ballsTri tri accraTri tri accraFritters of tiny river fry, fried whole in seasoned batter

  • Arrowroot porridge

    Silky porridge from famed Vincentian arrowroot starch. Ready in 5 minutes prep and 15 minutes cooking. Serves 4. A breakfast…

  • Bakes and saltfish

    Fried bakes with salt-cod sauté. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A breakfast recipe from…

  • Blackfish

    Salted and stewed pilot whale meat, dark and oily, served with provisions. Ready in 30 min prep and 2 hr…

  • Buljol

    Shredded salt cod tossed raw with tomato, onion, pepper and oil. Ready in 20 min prep and 20 min cooking.…

  • Cocoa tea

    Spiced hot drink grated from cocoa sticks. Ready in 10 min prep and 20 min cooking. 4 cups. A drink…

  • Farine

    Toasted cassava meal eaten with fish, milk or sugar. Ready in 3 hr prep and 30 min cooking. About 1…

  • Hairoun

    Pale lager drunk cold across the mainland and the Grenadines. A wine & spirit recipe from Saint Vincent and the…

  • Rum punch

    Rum, lime, syrup and water over ice, dusted with nutmeg and bitters. Ready in 15 min prep and 2 hr…

  • Sancoche

    Thick soup of salt meat, ground provisions, split peas and dumplings. Ready in 40 min prep and 2 hours cooking.…

  • Sea moss punch

    Blended sea moss with milk and spice, a ‘strength’ drink. Ready in 20 minutes prep and 40 minutes cooking. About…