Food of Saint Vincent and the Grenadines

Vincentian cuisine is anchored by roasted breadfruit and fried jack fish, and many island dishes are built on provisions, fresh fish and coconut. Arrowroot, grown on Saint Vincent, is used in baking, and pepperpot and callaloo reflect African roots.

• Main dishes (7)
• Street food (2)
• Desserts and sweets (2)
• Drinks (2)
• Fruits and produce (4)

Staples

• breadfruit
• jackfish
• arrowroot
• coconut
• plantain
• sweet potato
• rice
• fish

Signature flavors

• thyme
• scotch bonnet
• nutmeg
• cinnamon
• lime

Main dishes

🍲

Roasted breadfruit and fried jackfish

National dish.

Key ingredients: breadfruit, jackfish

Callaloo soup

Leaf soup.

Key ingredients: dasheen, coconut milk

Pelau

One-pot rice.

Key ingredients: rice, chicken

🍲

Fried plantains

Sweet fried plantain.

Key ingredients: plantain

🍲

Rice and peas

Peas and rice.

Key ingredients: rice, peas

🍲

Stewed fish

Fish in savory sauce.

Key ingredients: fish

🍲

Provisions

Boiled dasheen and yam.

Key ingredients: yam, dasheen

Street food

🍲

Bakes

Fried bread.

Key ingredients: flour

🍲

Fish cakes

Fritters.

Key ingredients: cod

Desserts and sweets

Arrowroot biscuits

Light cookies.

Key ingredients: arrowroot, flour

🍲

Coconut tart

Sweet.

Key ingredients: coconut

Drinks

Sorrel

Hibiscus.

Key ingredients: hibiscusFull guide →

🍲

Ginger soda

Fresh.

Key ingredients: ginger

Fruits and produce

Breadfruit

Staple.

Mango

Seasonal.

Soursop

Creamy.

Coconut

Water and milk.

Dish guides from Saint Vincent and the Grenadines

Hibiscus tea (agua de jamaica, bissap)Drinks

🌍Explore Saint Vincent and the Grenadines on Geographical EffectMaps, capital and cities, population, climate, landscapes and landmarks.

More cuisines of Caribbean

• Anguilla
• Antigua and Barbuda
• Aruba
• Bahamas
• Barbados
• British Virgin Islands
• Caribbean Netherlands
• Cayman Islands
• Cuba
• Curaçao
• Dominica
• Dominican Republic
• Grenada
• Guadeloupe
• Haiti
• Jamaica
• Martinique
• Montserrat
• Puerto Rico
• Saint Barthélemy
• Saint Kitts and Nevis
• Saint Lucia
• Saint Martin
• Sint Maarten
• Trinidad and Tobago
• Turks and Caicos Islands
• United States Virgin Islands

About this page

Descriptions written by Intercontinental Chef. Dishes are listed as commonly eaten today; many are shared across neighbouring countries.

Photo credits

• Callaloo: https://www.flickr.com/photos/67276179@N08/, CC BY 2.0 (Wikimedia Commons)
• Trinidadian Chicken Pelau (15399269506): Arnold Gatilao from Oakland, CA, USA, CC BY 2.0 (Wikimedia Commons)
• Zamia integrifolia Furnas 2015: andy_king50, CC BY-SA 3.0 (Wikimedia Commons)
• Hibiscus tea: Emna Mizouni, CC BY-SA 4.0 (Wikimedia Commons)
• Artocarpus altilis (fruit): Hans Hillewaert, CC BY-SA 3.0 (Wikimedia Commons)
• Mangos - single and halved: Ivar Leidus, CC BY-SA 4.0 (Wikimedia Commons)
• Annona muricata 1: Damien Boilley from suburbs of Paris, France, CC BY 2.0 (Wikimedia Commons)
• Cocos nucifera - Köhler–s Medizinal-Pflanzen-187: Franz Eugen Köhler, Köhler's Medizinal-Pflanzen, Public domain (Wikimedia Commons)