Vincentian Recipes
4 recipesThe food of Saint Vincent and the Grenadines relies on starchy provisions, fish and fruit from the volcanic main island and the small islands to the south. Breadfruit, brought to the island in the late 1700s, is the star, and roasted breadfruit with fried jackfish is the national dish. Arrowroot, once a major crop, is behind older dishes such as dumplings and porridge. Callaloo soup, saltfish dishes and fried or stewed fish are common, with dasheen, plantain and sweet potato as sides. Hard dough bread, bakes and turnovers come from local bakeries, and banana fritters are a popular snack. Fresh juices, coconut water and local rum are common drinks. The Grenadines add lobster, conch and red snapper to the table.
Staple ingredients
- breadfruit
- fresh fish
- arrowroot
- saltfish
- dasheen and other provisions
- coconut
- plantain
- sweet potatoes
Salads
Main Dishes
Side Dishes
Snacks
Common questions
What is Vincentian food known for?
Roasted breadfruit with fried jackfish, callaloo soup, buljol, banana fritters and arrowroot dumplings, plus fresh seafood from the Grenadines.
What is the national dish of Saint Vincent and the Grenadines?
Roasted breadfruit and fried jackfish. The breadfruit is charred over a fire, peeled and sliced, and served with small fish fried in lime and seasoning.
Is Vincentian food spicy?
Mild to moderate. Dishes are seasoned with thyme, garlic and scallion, and hot pepper is added in small amounts or served as a sauce on the side.