Home Regions Europe United Kingdom British Virgin Islands

British Virgin Islands

The British Virgin Islands, a Caribbean territory, scatter across turquoise seas with Road Town on Tortola as its capital, a sailing haven of white-sand beaches and pirate lore. Known for rum, offshore finance, and The Baths’ granite boulders, its economy rides on tourism and tax-haven banking, cradling a laid-back Creole vibe. Its 60+ isles offer seclusion and luxury yachts. The BVI’s breezy elegance enchants.

British Virgin Islands

Featured Dishes from British Virgin Islands

Bakes

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Saltfish

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Coconut pie

Coconut pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna, located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

Currants roll

Currants roll

Rolled pastry with a sweet currant filling

Ice cream

Ice cream

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Lime pie

Lime pie

Lime pie is a popular dessert made with lime juice, egg yolks, and sweetened condensed milk, typically served in a graham cracker crust. It is known for its tart flavor and creamy texture, often topped with whipped cream or meringue.

Sweet potato pie

Sweet potato pie

Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States. It is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes; evaporated milk; sugar; spices such as cinnamon, ginger, and nutmeg; and eggs. The baked custard filling may vary from light and silky to dense, depending on the recipe's ratio of sweet potato, milk and eggs. Though creamy vegetable pie recipes date back to Medieval Europe, sweet potato pie appears in the southern United States from the early colonial days. The use of sweet potatoes in Southern and African-American cuisine traces back to Native American cuisine. The sweet potato, which is native to the Americas, was likely used by enslaved Africans as an alternative to the yam found in their homeland. Sweet potato pie applies European pie making customs to the preparation of sweet potatoes. Recipes for sweet potato pie first appeared in printed cookbooks in the 18th century, where it was included with savory vegetable dishes. By the 19th century, sweet potato pie was more commonly classified as a dessert.

Banana punch

Banana punch

Green fig punch, also known as banana punch, is a popular non-alcoholic drink in the Caribbean made from unripe bananas (referred to as green figs) blended with ingredients like condensed milk, water, and spices. It has a creamy texture and a mildly sweet flavor, making it a refreshing treat.

Bush tea

Bush tea

Herbal teas, technically known as herbal infusions, and less commonly called tisanes , are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Often herb tea, or the plain term tea, is used as a reference to all sorts of herbal teas. Many herbs used in teas/tisanes are also used in herbal medicine and in folk medicine. These "teas" do not usually contain any true tea (Camellia sinensis), but some herbal blends do contain true tea (e.g., the Indian classic masala chai). The term "herbal" tea is often used to distinguish these beverages from "true" teas (e.g., black, green, white, yellow, oolong), which are prepared from the cured leaves of the tea plant, Camellia sinensis. Unlike true teas, most tisanes do not naturally contain caffeine (though tea can be decaffeinated, i.e., processed to remove caffeine). A number of plants, however, do contain psychoactive compounds, such as caffeine or another stimulant, like theobromine, cocaine or ephedrine. Some have the opposite effect, acting as a sedative. Some common infusions have specific names such as mate (yerba mate) and rooibos (red bush). Hibiscus tea is one type of herbal infusion, but many described as some other plant have hibiscus as the main ingredient, or a major one.

Cocoa tea

Cocoa tea

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coconut water

Coconut water

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Ginger beverage

Ginger beverage

Lemon tea

Lemon tea

Lemon tea is a refreshing beverage made by combining tea (usually black tea) with lemon juice and honey or sugar for sweetness. It is known for its soothing properties, especially for sore throats and colds.

Mauby

Mauby

Mauby, also known as madi, maví, mobi, mabi, and maubi, is a tree bark-based beverage grown, and widely consumed, in the Caribbean. It is made with sugar and the bark and/or fruit of certain species in the genus Colubrina including Colubrina elliptica and Colubrina arborescens, a small tree native to the northern Caribbean and south Florida. Recipes usually include other ingredients as well, spices such as aniseed being very common. Mauby was traditionally a fermented beverage made in small batches, but is now predominantly a commercial non-fermented soft drink. Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water to the consumer's taste, but many make it themselves at home or purchase it from neighbourhood producers or street sellers. Its taste is initially sweet, somewhat like root beer, but changes to a prolonged, but not astringent bitter aftertaste. To many, it is an acquired taste, and has been known to cause an initial laxative reaction unexpected to many first-time drinkers. In Puerto Rico the drink is also called mavi champán (champagne mauby) because the drink is fermented, causing it to foam. This process is made by mixing an older batch with a new batch. Mauby bark and leaves are boiled with ginger, avocado leaves, brown sugar and other spices. The drink is then placed in a tight sealed bottle and left out in the sun for 6-8 hours. The drink is then placed in a dark cool place left to ferment up to a week. Ginger has a significant role in the fermentation process.

Painkiller

Painkiller

A Painkiller is a rum cocktail often associated with the British Virgin Islands, its place of origin. The Painkiller is a blend of rum with four parts pineapple juice, one part cream of coconut and one part orange juice, well shaken and served on the rocks with a generous amount of fresh grated nutmeg on top. One serving may be made with two, three, or four ounces of rum. The original Painkiller was created in the 1970s at the Soggy Dollar Bar at White Bay on the island of Jost Van Dyke in the British Virgin Islands. The inventor may have been Daphne Henderson, or George and Marie Myrick, previous owners of the Soggy Dollar. It was originally made using Cruzan Rum. In 1989, Pusser's Rum Ltd. filed a US trademark on the Painkiller's name and recipe. When a Tiki bar named Painkiller opened in the Lower East Side of New York City in May of 2011, Pusser's sent a cease and desist order to owners Giuseppe Gonzalez and Richard Boccato, both for the bar's name and for selling Painkiller cocktails made with rums other than Pusser's. Gonzalez and Boccato reached an out-of-court settlement with Pusser's, which included them renaming the bar to PKNY. In response to the news, numerous bartenders organized a boycott against Pusser's Rum.

Passionfruit juice

Passionfruit juice

Passiflora edulis, commonly known as passion fruit, is a vine species of passion flower native to the region of southern Brazil through Paraguay to northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit. The fruit is a pepo, a type of botanical berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit is both eaten and juiced, with the juice often added to other fruit juices to enhance aroma.

Peanut punch

Peanut punch

Peanut punch is a beverage that is popular in the Caribbean. The main ingredients of the drink include peanuts/peanut butter, milk and sugar. However, variations occur whereby regular milk is often replaced or added to a mixture including condensed milk, spices , corn flakes, Angostura bitters, glucose powder and quite often granola mix. The drink is often regarded by some to be an aphrodisiac due to its high fat, protein and overall energy content. In Trinidad, it is made with peanut butter, milk, sugar and sometimes spices. Rum is sometimes used as an ingredient. It is also available commercially in supermarkets and grocery stores as well to cater those markets. In Trinidad and Tobago, peanut punch is a popular drink that is often sold on sidewalks or in established food stores. The drink is traditionally marketed as an energy drink and made with a variety of ingredients according to the vendor. In Jamaica, peanut punch is made with roasted peanuts, peanut butter, or commercial peanut powder mixes. White rum or stout beer is often added, as well as condensed milk or another sweetener with milk, water, and spices.

Pumpkin punch

Pumpkin punch

Pumpkin punch in the Virgin Islands is a festive beverage often enjoyed during seasonal gatherings, typically made with ingredients like pumpkin, spices, and sometimes malt soda for a rich flavor. It can be served both with or without alcohol, making it a versatile drink for various occasions.

Pusser's

Pusser's

Pusser's Rum is a brand name of rum produced by Pusser's Rum Ltd., based in the British Virgin Islands. Nine years after the Royal Navy discontinued the daily rum ration in 1970, the company was founded to produce the rum from the original Royal Navy recipe, using a blend of five West Indian rums. "Pusser" is Royal Navy slang for a purser, a ship's supply officer, now called a Logistics Officer. Thus the word came to connote "one hundred per cent Service," as in "pusser's issue." "Pusser's issue" applies to anything supplied by the Royal Navy, such as a "pusser's grip", a canvas bag that sailors may use instead of a suitcase . The Royal Navy issued the last tot (ration) to "the fleet" on 31 July 1970. Since then, this has been known in Royal Naval Slang as "Black Tot Day." The remaining rum stocks were put up for auction. They were bought by Brian Cornford, shipped to Gibraltar and held in a secure bonded warehouse. As each visiting Royal Navy ship visited Gibraltar, it was the task of Cornford and his general manager, John Kania, to supply individual, wax-dated, corked, wicker-covered demijohns containing full strength (approx 110 proof) to the ships. When the individual gallon jars were finally sold, the large wooden barrels were tapped. It was found that over the years some of the contents in each wood barrel had evaporated, lowering the alcohol concentration somewhat. The barrelled rum was decanted into litre bottles and sold primarily to RN, RAF and Army messes and selected local pubs.

Rum

Rum

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Rum Punch

Rum Punch

The term punch refers to a wide assortment of drinks, both non-alcoholic and alcoholic, generally containing fruits or fruit juice. The drink was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, known as punch bowls. In the United States, federal regulations provide the word "punch" to describe commercial beverage products that do not contain fruit or fruit juice. The term is used to label artificially flavored beverages, with or without natural flavorings, which do not contain fruit juice or concentrate in significant proportions. Thus a product labeled as "fruit punch" may contain no fruit ingredients at all. The word is commonly said to come from from Hindi पाँच , meaning "five", as the drink was frequently made with five ingredients: alcohol, sugar, juice from either a lime or a lemon, water, and spices, or milk, curd, butter, honey, sugar. That etymology traces to John Fryer's A New Account of East India and Persia, in Eight Letters (1698), but there is no evidence of a drink called pāñch in India, or elsewhere, before the English word. Besides, the English word is now known to have been in use before the British became regulars to India.

Sea moss

Sea moss

Irish moss is a Jamaican beverage in which the main ingredient is the marine red algae Gracilaria spp. (itself one of several commonly referred by the name of "Irish moss", purportedly introduced to the island's coast by Irish immigrant laborers), boiled in milk with sugar or honey and various spices added such as vanilla, cinnamon, and nutmeg. Depending on the recipe, other ingredients may include sweetened condensed milk and additional thickening agents such as gum arabic or isinglass (fish gelatin), as well as ingredients like rolled oats or linseed oil to add extra fat content. A peanut-flavored version is also widely available, which is based upon another drink popular in Jamaica, peanut punch. Carrageenan in the cell walls of the seaweed gives the drink a distinctive thick consistency and rich mouthfeel. The Irish moss drink has traditionally been homemade and sold at roadside "punch man" stalls alongside peanut punch and other refreshing drinks, but mass-produced commercial canned versions are now common as well. Irish moss has various health properties and is high in calories and rich in protein, making it a favorite among athletes and bodybuilders. It is reputed to cure digestive problems like ulcers and a tonic for mood disorders. The drink is widely marketed as an aphrodisiac for men. It is often available at bars in Jamaica as a mixer for rum, whiskey or even Guinness stout.

Sorrel drink

Sorrel drink

Roselle juice, known as bissap, wonjo, foléré, dabileni, tsobo, zobo, siiloo, or soborodo in parts of Africa, karkade in Egypt, sorrel in the Caribbean, and agua de Jamaica in Mexico, is a drink made out of the flowers of the roselle plant, a species of Hibiscus. Although generally the "juice" is sweetened and chilled, it is technically an infusion and when served hot can also be referred to as hibiscus tea. Roselle juice, often taken refrigerated, is a cool drink found in many West African countries and the Caribbean. It is a dark red-purple coloured juice. The Burkinabes, Senegalese, and Ivorians call it bissap, the Nigerians call it zobo while the Ghanaians call it Zobolo. It tastes a bit grapey and a little like cranberry juice and can be served with mint leaves. It can also be served with any flavouring of one's choice — sometimes with orange essence or ginger, pineapple juice, cloves, tea grass, vanilla, and many others. In Ghana, Nigeria, and Senegal, roselle juice is served cold, while in Egypt, it is served warm. Roselle juice, which acts as a diuretic, has been shown to regulate blood pressure and reduce hypertension. It also has high levels of vitamin C, so is used to treat the common cold and otherwise boost the immune system. Some studies have also shown antimicrobial activity.

Soursop punch

Soursop punch

Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is widely propagated. It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.

Barbecue chicken

Barbecue chicken

Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes. Various techniques exist for cutting poultry for barbecuing, including skewering, butterflying, halving quartering and using individual pieces.[citation needed] Regional variations in the preparation of barbecue chicken include culinary variance in preparation, cooking and saucing techniques.

Barbecue pork ribs

Barbecue pork ribs

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue that is difficult to cook tender; it is usually removed before marinating or cooking. Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."

Blaff

Blaff

Fish or seafood poached with lime juice and chili peppers, serve with rice or vegetables

Callaloo

Callaloo

Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called callaloo. Cuisines, including the plant callaloo or dishes called callaloo, vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo and uses taro leaves (known by many local names such as 'dasheen bush', 'callaloo bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia). Since the leaf vegetable used in some regions differs, some confusion can arise among the vegetables with the dish itself. This, as is the case with many other Caribbean dishes, is a remnant of West African and Taino cuisine. There are two possible etymological origins for the word. The first deriving from Tupi caárurú, meaning thick leaf. The other being from Kimbundu kalulú referring to okra, similar to the present use of the word in Haitian Creole and São Tomean Portuguese.

Chicken

Chicken

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 26.5 billion as of 2023[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Conch

Conch

Conch is a common name of a number of different medium-to-large-sized sea snails. Conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point on both ends). Conches that are sometimes referred to as "true conches" are marine gastropods in the family Strombidae, specifically in the genus Strombus and other closely related genera. For example, Lobatus gigas, the queen conch, is a true conch. True conch are identified by their long spire.

Conch chowder

Conch chowder

Tomato-based chowder made with ground conch meat

Conch creole

Conch creole

Stewed conch with onions, garlic, spicy chili peppers

Conch sautéed in butter sauce

Conch sautéed in butter sauce

Conch in brown butter sauce is a flavorful dish made by cleaning conch meat, boiling it to tenderize, and then simmering it in browned butter for added richness. This dish is popular in the Virgin Islands and showcases the local seafood.

Conch stew

Conch stew

Conch soup and conch chowder are soup dishes made with conch that are traditional in various Caribbean island cuisines as well as the cuisine of Honduras. Conch chowder is also a traditional food of the Florida Keys.

Crab cake

Crab cake

A crab cake is a variety of fishcake popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard , eggs, and seasonings. It is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the Chesapeake Bay, in the state of Maryland. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication New York World's Fair Cook Book in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book Cookery with a Chafing Dish published in 1891. Crab cakes are particularly popular along the coast of the Mid-Atlantic where the crabbing industry thrives. They can also be commonly found in New England, the South Atlantic states, the Gulf Coast, the Pacific Northwest, and the Northern California coast. While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and northern California, the Dungeness crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants throughout the region. The sides accompanying crab cakes are usually french fries, coleslaw, potato salad, or macaroni salad. Restaurants serve crab cakes with a lemon wedge and saltine crackers and sometimes with other condiments such as a remoulade, tartar sauce, mustard, cocktail sauce, ketchup, or Worcestershire sauce. Many restaurants give their patrons the choice of having their crab cake fried or broiled. Crab cakes vary in size, from no bigger than a small cookie to larger than a hamburger.

Curry beef

Curry beef

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

Curry chicken

Curry chicken

Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder. Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.

Curry fish

Curry fish

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

Curry goat

Curry goat

Goat curry , curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. In Burmese cuisine, goat curry, called seittha hnat (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with masala, cinnamon sticks, bay leaf, and cloves. In Indonesia, the dish is called kari kambing, and usually served with roti cane flatbread or steamed rice. Kare or kari (curry) is an Indian influenced dish commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular among the Muslim community in the region.

Curry oxtail

Curry oxtail

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

Fish

Fish

Ceviche, grilled, pan-fried, stew, salad, fritters

Fish and chips

Fish and chips

Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 of them across the UK. This increased to over 35,000 by the 1930s, but eventually decreased to approximately 10,000 by 2009. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.

Fish and fungi

Fish and fungi

Fish served with fungi, a cornmeal porridge similar to polenta, the fish may be stewed, boiled, fried

Fish chowder

Fish chowder

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England.

Goat water

Goat water

Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat. It has been described[by whom?] as a national dish of Montserrat. It has also been described[by whom?] as a national stew. Goat water is prepared using goat meat, onions, herbs and chible , hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace, and flour. It is sometimes served with rice or crispy bread rolls. The dish has been described[by whom?] as spicy and flavorful. Goat water was adapted from Irish stew in Ireland.

Grouper

Grouper

Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is usually given to fish in one of two large genera: Epinephelus and Mycteroperca. In addition, the species classified in the small genera Anyperidon, Cromileptes, Dermatolepis, Graciela, Saloptia, and Triso are also called "groupers". Fish in the genus Plectropomus are referred to as "coral groupers". These genera are all classified in the subfamily Epiphelinae. However, some of the hamlets , the hinds (genus Cephalopholis), the lyretails (genus Variola), and some other small genera (Gonioplectrus, Niphon, Paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". Nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily Epinephelinae.

Jerk chicken

Jerk chicken

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. The technique of jerking originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.

Jerk fish

Jerk fish

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. The technique of jerking originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.

Jerk pork

Jerk pork

Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice. The technique of jerking originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.

King mackerel

King mackerel

The king mackerel surmayi or kingfish, is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries. The king mackerel is a medium-sized fish, typically encountered from 5 kg (11 lb) to 14 kg (30 lb), but is known to exceed 40 kg (90 lb). The entire body is covered with very small, hardly visible, loosely attached scales. The first (spiny) dorsal fin is entirely colorless and is normally folded back into a body groove, as are the pelvic fins. The lateral line starts high on the shoulder, dips abruptly at mid-body and then continues as a wavy horizontal line to the tail. Coloration is olive on the back, fading to silver with a rosy iridescence on the sides, fading to white on the belly. Fish under 5 kg (11 lb) show yellowish-brown spots on the flanks, somewhat smaller than the spots of the Atlantic Spanish mackerel, Scomberomorus maculatus. Its cutting-edged teeth are large, uniform, closely spaced and flattened from side to side. These teeth look very similar to those of the bluefish, Pomatomus saltatrix.

Lobster salad

Lobster salad

A mix of lobster, mayonnaise, celery and lemon juice

Mahi-mahi

Mahi-mahi

The mahi-mahi or common dolphinfish (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. It is also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin (not to be confused with the aquatic mammal dolphin). It is one of two members of the family Coryphaenidae, the other being the pompano dolphinfish. These fish are most commonly found in the waters around the Gulf of Mexico, Costa Rica, Hawaii, and the Indian Ocean. The name mahi-mahi comes from the Hawaiian language and means 'very strong', through the process of reduplication. By chance in Persian, mahi (ماهی) means 'fish', but the word mahi-mahi is Hawaiian. Though the species is also referred to as the common dolphinfish, the use of dolphin can be misleading as they are not related to dolphins; The origin of the name "dolphinfish" is recent and was given to avoid confusion with dolphins, as the traditional name of the fish was also "dolphin". See Coryphaena for the possible etymologies of dolphinfish. In parts of the Pacific and along the English-speaking coast of South Africa, the mahi-mahi is commonly referred to by its name in Spanish, dorado. On the Mediterranean island of Malta, the mahi-mahi is referred to as the lampuka. In Indonesian, they are called ikan lemadang.

Mussel pie

Mussel pie

Savory pie made with steamed mussels, potatoes, bacon, onions, papaya, lemon juice, curry powder

Pates

Pates

Meat pies filled with beef, chicken, conch, saltfish

Peas soup

Peas soup

Savory pea or bean soup made with vegetables, oxtail, dumplings (peas and dumplings or dough)

Red peas soup

Red peas soup

Soup made with pork, ham, pig tails, turkey neck, tomatoes, spices

Roti

Roti

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

Saltfish

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Saltfish and rice

Saltfish and rice

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Saltfish stew

Saltfish stew

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands. It is also produced in Norway, where it is called klippfisk, literally "cliff-fish". Traditionally, it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine, but also in Mediterranean, West African, Caribbean, and Brazilian cuisines.

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Shark

Shark

Sharks are a group of elasmobranch fish characterized by a cartilaginous skeleton, five to seven gill slits on the sides of the head, and pectoral fins that are not fused to the head. Modern sharks are classified within the clade Selachimorpha and are the sister group to the Batoidea (rays and kin). Some sources extend the term "shark" as an informal category including extinct members of Chondrichthyes (cartilaginous fish) with a shark-like morphology, such as hybodonts. Shark-like chondrichthyans such as Cladoselache and Doliodus first appeared in the Devonian Period (419–359 million years), though some fossilized chondrichthyan-like scales are as old as the Late Ordovician (458–444 million years ago). The earliest confirmed modern sharks (selachimorphs) are known from the Early Jurassic around 200 million years ago, with the oldest known member being Agaleus, though records of true sharks may extend back as far as the Permian. Sharks range in size from the small dwarf lanternshark (Etmopterus perryi), a deep sea species that is only 17 centimetres (6.7 in) in length, to the whale shark (Rhincodon typus), the largest fish in the world, which reaches approximately 12 metres (40 ft) in length. They are found in all seas and are common to depths up to 2,000 metres (6,600 ft). They generally do not live in freshwater, although there are a few known exceptions, such as the bull shark and the river sharks, which can be found in both seawater and freshwater, and the Ganges shark, which lives only in freshwater. Sharks have a covering of dermal denticles that protects their skin from damage and parasites in addition to improving their fluid dynamics. They have numerous sets of replaceable teeth.

Snapper

Snapper

Snapper fish belong to the family Lutjanidae, which includes about 113 species, primarily found in tropical and subtropical waters. They are known for their sweet, mild flavor and are popular as a food fish, with the red snapper being one of the most recognized types.

Spiny lobster

Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, Ireland, South Africa, and the Bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in South Africa), terms which elsewhere are reserved for freshwater crayfish. The furry lobsters (such as Palinurellus) were previously separated into a family of their own, the Synaxidae, but they are usually considered members of the Palinuridae. The slipper lobsters (Scyllaridae) are their next-closest relatives, and these two or three families make up the Achelata. Genera of spiny lobsters include Palinurus and a number of anagrams thereof: Panulirus, Linuparus, etc. The name derives from the small Italian port of Palinuro, which was known for harvesting the European spiny lobster (Palinurus elephas) in ancient Roman times. The town itself was named for the legendary figure of Palinurus, who was a helmsman in Virgil's Æneid.

Tannia soup

Tannia soup

Soup made with the root of the starchy plant xanthosoma (tannia, malanga, purple elephant ear), vegetables, potatoes or other root crops, chili peppers, spices

Wahoo

Wahoo

Wahoo, also known as Acanthocybium solandri, queenfish or ono in Hawaii, is a fast-swimming game fish found in tropical and subtropical waters worldwide. It is prized for its delicate, mild-flavored flesh and is popular among sport fishermen.

Whelk

Whelk

Whelks are any of several carnivorous sea snail species with a swirling, tapered shell. Many are eaten by humans, such as the common whelk of the North Atlantic. Most whelks belong to the family Buccinidae and are known as "true whelks." Others, such as the dog whelk, belong to several sea snail families that are not closely related. True whelks are carnivorous, and feed on annelids, crustaceans, mussels and other molluscs, drilling holes through shells to gain access to the soft tissues. Whelks use chemoreceptors to locate their prey. Many have historically been used, or are still used, by humans and other animals as food. In a 100-gram (3+1⁄2-ounce) reference serving of whelk, there are 570 kilojoules (137 kilocalories) of food energy, 24 g of protein, 0.34 g of fat, and 8 g of carbohydrates.

Yellowfin tuna

Yellowfin tuna

The yellowfin tuna is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian ʻahi, a name also used there for the closely related bigeye tuna. The species name, albacares ("white meat") can also lead to confusion: in English, the albacore (Thunnus alalunga) is a different species, while yellowfin is officially designated albacore in French and referred to as albacora by Portuguese fishermen.

Accras

Side, Snack, Appetizer

Accras

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

Bakes

Side, Snack, Appetizer

Bakes

Fried bake is a Caribbean dish. Many West Indian nations including Trinidad and Tobago, Guyana, Saint Lucia, Saint Vincent and the Grenadines, Dominica and Grenada eat this dish. The main ingredient in fried bake is flour. It can be served in a multitude of ways. This dish is usually served with salt fish and steamed vegetables.

Breadfruit

Side, Snack, Appetizer

Breadfruit

Breadfruit is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of Artocarpus camansi originating in New Guinea, the Maluku Islands, and the Philippines. It was initially spread to Oceania via the Austronesian expansion. It was further spread to other tropical regions of the world during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Today it is grown in 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor. The trees have been widely planted in tropical regions, including lowland Central America, northern South America, and the Caribbean. In addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics.

Chop-up

Side, Snack, Appetizer

Chop-up

Mashed mix of vegetables, for example, eggplant, okra, squash, spinach

Coleslaw

Side, Snack, Appetizer

Coleslaw

Coleslaw or cole slaw , also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Conch fritters

Side, Snack, Appetizer

Conch fritters

Spicy, savory fritters made with ground conch meat, serve with Calypso sauce

Ducana

Side, Snack, Appetizer

Ducana

Ducana is a sweet potato dumpling or pudding from Antigua, Saint Kitts and Nevis, Saint Vincent and the Grenadines, Jamaica and many other Caribbean islands. They are made from grated sweet potatoes, grated coconut, sugar, flour, coconut milk, and/or water, raisins, ginger, grated nutmeg, salt and essence or vanilla extract. The mixture is combined in a bowl until it thickly coats the back of a spoon. The cooking method is quite simple, but what is often debated is the wrapping. The mixture can be cooked wrapped in foil where others prefer to cook it wrapped in coccoloba leaves, banana leaves, or seaside grape leaves. Either way the wrapped contents must be boiled in salted water for about 25 minutes or until the mixture in the wrapping is firm.

Dumb bread

Side, Snack, Appetizer

Dumb bread

Bread traditionally cooked in a covered skillet over hot coals and with hot coals on the lid

Fried plantains

Side, Snack, Appetizer

Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana. Fried plantain is also eaten in some countries in South America or the Caribbean where African influence is present. For example, in the Dominican Republic, Nicaragua, Puerto Rico, and to a lesser extent Cuba. it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. Puerto Rico has mofongo, a dish consisting of fried and pounded plantains with chicharrón, spices, fat (butter, lard or olive oil) and usually in a broth or served with meat, seafood on top or on the side. This is also a common dish in Haiti, referred to as bannann peze, and throughout Central America, referred to as patacones in Costa Rica, Panama, Colombia and Ecuador, and as tostones in Nicaragua and the Spanish-speaking Caribbean. In Honduras and Venezuela they are referred to as tajadas. Puerto Rico also has arañitas (spiders), where green and yellow plantains are shredded together, seasoned shaped into patties, then fried until crisp. Other traditional fried plantain dishes in Puerto Rico include alcapurria, pionono, ralleno de amarillo (similar to papa rellena but made with yellow plantain), and bolitas de plantain (plantain dumpling).Fue creado en África Fried plantain may be served as a snack, a starter or as a side dish to the main course, such as with Jollof rice, spicy barbecued meat, tomato stew or beans. It is made in different ways: salted or unsalted, cut into "ears", "fingers", can be diced, or fried whole.

Fruit

Side, Snack, Appetizer

Fruit

Breadfruit, genip, goose berries, guava, limes, mango, papaya, passionfruit, sea grapes, soursop, sugar apple, tamarind

Fungi

Side, Snack, Appetizer

Fungi

Cou-cou, coo-coo , or fungee (as it is known in the Leeward Islands and Dominica), makes up part of the national dishes of Antigua and Barbuda, Barbados, British Virgin Islands and the U.S. Virgin Islands. It consists mainly of cornmeal (corn flour) and okra (ochroes). Cornmeal, which comes readily packaged and is available at supermarkets islandwide, and okra, which can be found at supermarkets, vegetable markets and home gardens, are very inexpensive ingredients. Because these main components are inexpensive, the dish became common for many residents in Barbados' early colonial history. In Angola, at similar meal is made with yellow or white cornmeal and called 'funge' and in Ghana, a similar meal of fermented corn or maize flour eaten with okra stew and fish is known as banku, a favourite dish of the Ga tribe in Accra. A cooking utensil called a 'cou-cou stick', or 'fungee stick', is a type of spurtle used in its preparation. A cou-cou stick is made of wood, and has a long, flat rectangular shape like a 1-foot-long (30 cm) miniature cricket bat. It is believed by Barbadians to be essential in stirring the cou-cou, as the dish takes on a firm texture and the cou-cou stick makes it easier to stir in a large pot. Flying fish prepared fried or steamed is a usual complement to cou-cou. Cou-cou and flying fish has become Barbados' national dish. Traditionally, cou-cou is served on Fridays at homes across Barbados and local food establishments. Cou-cou can also be prepared using breadfruit instead of cornmeal.

Gundy

Side, Snack, Appetizer

Gundy

Solomon Gundy is a spicy Jamaican pickled fish pâté, usually served with crackers as an appetizer or hors d’oeuvre. Solomon Gundy may have been derived from the British word "salmagundi", used to refer to a salad of many different ingredients. The term is originally from the French word "salmigondis", which refers to a disparate assembly of things, ideas, or people forming an incoherent whole (a hodgepodge).

Johnnycakes

Side, Snack, Appetizer

Johnnycakes

Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Nicaragua, Bermuda, Canada, Colombia, Curaçao, Dominican Republic, Jamaica, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States. The modern johnnycake is found in the cuisine of New England and is often claimed as originating in Rhode Island. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan. The earliest attestation of the term "johnny cake" is from 1739 ; the spelling "journey cake" is attested only from 1775 on the Gulf Coast, but may be the earlier form.

Macaroni pie

Side, Snack, Appetizer

Macaroni pie

Macaroni cheese pie is a pie dish based on baked macaroni and cheese. Primary ingredients may include elbow macaroni, cheese, and milk. Typical ingredients in macaroni pie include macaroni pasta, cheese, milk, butter, flour, salt, pepper and various spices. Additional ingredients sometimes used include onion and bread crumbs. Other ingredients may also be used. It can be prepared as a low-fat dish using reduced fat cheese and skim milk. Some versions, such as those in Scotland, are prepared using a pie crust, while others are not. It may be served sliced into wedges.

Potato salad

Side, Snack, Appetizer

Potato salad

Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side. Potato salad is found in several countries in Europe. The German Kartoffelsalat is one of the most famous that spread largely throughout Europe, North America, and later Asia. American potato salad most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.

Rice and peas

Side, Snack, Appetizer

Rice and peas

Rice and peas or peas and rice is a traditional rice dish in some Caribbean and Latin American countries. Sometimes, the dish is made with pigeon peas, otherwise called gungo peas by Jamaicans. Kidney beans and other similar varieties are typically used in the Greater Antilles and coastal Latin America. Rice and peas recipes vary throughout the region, with each country having their own way(s) of making them and name(s)—with the two main ingredients being legumes (peas / beans) and rice, combined with herbs, spices and/or coconut milk. Rice and peas, a one-pot Creole dish that originated in the Caribbean during the colonial era, includes a mixture of ingredients, cooking techniques and spices influenced by various ethnic groups that exist in the region. The Spanish, the first European arrivals to the Americas, contributed many peas / bean dishes and rice dishes. They also introduced Asian rice to the Caribbean and Latin America, as well as, herbs and spices like garlic, thyme, onion, oregano etc. Kidney beans, another key ingredient, are thought to have originated in Peru around 8,000 B.C., and cultivars were dispersed throughout the Americas by indigenous Amerindian tribes by 500 B.C., then later the Spanish and Portuguese, who introduced them to other parts of the world. Similarly, the Amerindians cultivated pimento, and they spread Capsicum chinense cultivars throughout the region, including scotch bonnet and other peppers used in the dish.

Saltfish fritters

Side, Snack, Appetizer

Saltfish fritters

Stamp and Go is a fish fritter made with salt fish in Jamaican cuisine. It is part of a Jamaican breakfast. It is referred to as one of the original fast foods in Jamaica. The unusual name is supposed to have derived from the 18th-century British sailing ships. If an officer wanted something to be done in a hurry the order was "Stamp and Go!". Bite-sized fritters are often served with tangy dips. Larger ones are popular for breakfast and were often used as provisions for travellers.

Scotch bonnet pepper sauce

Side, Snack, Appetizer

Scotch bonnet pepper sauce

Scotch bonnet hot sauce, serve with poultry, seafood, goat, fish

Vegetables

Side, Snack, Appetizer

Vegetables

Beans, cassava, corn, lentils, okra (ochroe), plantains, potatoes, sweet potatoes, yams