Saint Vincent and the Grenadines
4 topics — topics in this category.
Roast Breadfruit and Jackfish
The national dish: roasted breadfruit and fried jackfish — a whole breadfruit roasted until smoky, served with fried jackfish (or saltfish sauce) — Saint Vincent's flag plate. Ingredients: breadfruit, jackfish (or salt c…
Callaloo (Saint Vincent)
The Vincentian green soup: callaloo simmered with okra, coconut, salt meat or land crabs and dumplings — the Windwards' shared soup in Vincentian hands. Ingredients: callaloo (dasheen leaves), okra, coconut milk, salt po…
Arrowroot (Saint Vincent)
The arrowroot island: Saint Vincent is one of the world's arrowroot capitals — the starch (from Maranta roots grown on the volcanic slopes) makes silky porridges, biscuits and the famous arrowroot pap for invalids and ba…
Sea Moss and Dukuna (Saint Vincent)
The sea moss and dukuna table: sea moss drinks (Irish moss blended with milk, spices and sometimes Guinness-style stout) and dukuna (sweet potato-coconut dumplings in banana leaves, shared with Antigua) — Saint Vincent's…
World Cuisines
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