Popular Dishes of the Region

Antigua – Fungi & Pepperpot: Antigua's national dish, Fungi and Pepperpot, is a thick vegetable stew with salted meat, served with Antiguans' famous fungi. Fungi (pronounced FOON-ji) is a cooked cornmeal paste, similar to Italian Polenta Pasta.

Anguilla – Anguilla Pigeon Peas and Rice: Pigeon Peas and Rice is the most popular starch compliment to any Anguillan main dish.

Barbados – The Rose Fried Flying Fish with Cou-Cou: Barbados' national dish is flying fish (prepared by any cooking method) and cou-cou, a cornmeal and okra side dish. This variation of the national dish incorporates special Bajan seasonings.

Dominica – Dominican Frogs' Legs: "Frogs' legs," better known to Dominicans as "the Crapaud" or “mountain chicken,??? are skinned, marinated, deep fried and served with a spicy Creole sauce to create Dominica's national dish.

Grenada – Oil Down: Stew made from breadfruit , coconut milk, meat, vegetables and dumplings.

Jamaica – Ackee & Saltfish: Ackee is a fruit that is boiled, drained and simmered in oil with salted codfish (saltfish) and seasonings to create the island's national dish.

St. Kitts - Goat/Mannish water: A spicy soup made with a goat's head, seasonings and ground provisions.

St. Lucia - Green Figs & Saltfish Pie: Boiled green bananas (“green figs to St. Lucians) are crushed to form the base of a pie, while salted codfish, seasonings and cheese are the pie's filling.

St. Vincent – Roasted Breadfruit & Fried Jackfish

Trinidad & Tobago – Callaloo: A spicy and creamy soup in which dasheen leaves are the main ingredient.