Grenada

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.

Hot chocolate with spices such as nutmeg, cinnamon, cloves

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.

Barfi[a] or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi. Barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century. Through indentured workers it was brought to Trinidad in the mid-19th century and became popular there.

Chocolate or cocoa is a food made from roasted and ground cocoa seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cocoa has been consumed in some form for at least 5,300 years starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later Mesoamerican civilizations also consumed chocolate beverages, and it was introduced to Europe in the 16th century.

Coconut confections or cookies, commonly made with coconut meat, brown sugar, ginger, vanilla, dried fruit, spices

Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa) and dried fruits. The dumpling is then fried in ghee to give it a crispy texture. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. Gujhias are particularly popular in the Uttar Pradesh, Rajasthan, Gujarat, and Bihar regions of India, where they are prepared during Holi and Diwali festivities. In Bihar, dry ones are called Pedakiya and are very popular, particularly during Chhath. There are two types of pedakiya made in Bihar: one with suji/rawa (semolina) and another with khoa. In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins, and other nuts and then deep-fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep-fried.

Rolled pastry with a sweet currant filling

Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. The term fudge is said to have originated in the 17th century from the verb fadge and means "to fit together in a clumsy manner". During this period, fudge was used as an interjection by sailors to respond to nonsense or untruth. Fudge as a confection gained traction in the United States during the late 19th century; recipes for fudge were printed in many periodicals and advertisements during the 1880s. Its inexpensive, unrefined qualities made it popular among people looking for an alternative that fell between expensive candies and the cheapest sweets. Specialized fudge shops began opening in tourist places such as Mackinac Island, Michigan, in 1887. The increase in fudge's popularity was partly due to the accessibility of its production process: ordinary people were able to make it in their homes without any specialized equipment. In addition, the cost of refined white sugar had been decreasing at the time, cutting production costs.

Goiabada is a conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make quince cheese. It required an abundance of sugar and slave labor for its production as it was made in large batches within cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or sale. Very similar to goiabada is the closely related Colombian bocadillo, also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean, and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in Spanish-speaking Americas. It is commercially available, most often packaged in flat metal cans, or as long rectangular blocks in chipboard boxes.

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.

Fried strips of dough covered with a ginger syrup, common during Diwali

Pone is a type of baked or fried bread in American cuisine, and the Cuisine of the Southern United States. Pone could be made with corn, or some other main ingredient could be used like sweet potato. This style of bread, eaten cold as a breakfast food, was a staple food of the cuisine of the Thirteen Colonies. The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet. The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves , or dumplings, called corn dodgers when dropped in stews and hush puppies when deep fried. Hush puppies were called "fried pones" in the 1928 edition of Southern Cooking by Henrietta Stanley Dull, later changed to "hush puppy" for the 1941 edition.

Spice cake is a type of cake that is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger, and nutmeg. In Medieval cuisine, a spice cake, also called spice bread, was a flavorful, sweetened yeast bread. They were typically sweetened with honey, as sugar was largely unavailable in Europe until the 1600s, and cooked over an open fire. By the 17th century, spice cake was something similar the modern raisin bread, usually having spices, sugar, dried fruit, eggs, and butter in the yeast dough. The sizes ranged from individual buns to ordinary loaves to the great cake, which was a very large cake, sometimes weighing more than 50 pounds that was baked for holidays and important celebrations. (Because these cakes often included both dried fruit and spices, most of them can also be classified as fruit cakes.) With the development of the sugar trade, spice cakes were still popular, and were coated in white icing on special occasions. French chefs hired by Charles II of England in the mid-1600s baked elaborate spice cakes coated in white icing. This decoration style became popular for wedding cakes, and having a white coating over a darker cake was the first meaning of a white cake.

Small snacks made with tamarind pulp, sugar, flour, salt and pepper

Chocolate truffles, made with cocoa, cinnamon, thyme, bay leaf

The Carib Brewery Limited is headquartered in Trinidad and Tobago. It produces Carib and Stag beers and a range of shandy products. The main brewery is located in Champs Fleurs, Trinidad, while Carib also has breweries in Saint Kitts and Nevis and Grenada, as well as a United States affiliate brewery in Cape Canaveral, Florida. The brewery is owned by the ANSA McAL Group of Companies. In order to reduce Trinidad's dependency on the cultivation of sugar and oil, in 1947 the Caribbean Development Company Limited was founded. In September 1950 the first Trinidadian beer, Carib lager, was brought to market. The brand is still available, is being sold throughout large parts of the Caribbean and is market leader in Trinidad. In 1955 CDC was split into Carib Brewery Ltd. (starting with seven employees) and Carib Glassworks Ltd. Through acquisitions Carib attained a monopoly on beer production in Trinidad in 1957.

Hot chocolate with spices such as nutmeg, cinnamon, cloves

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Many types

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 original drink in the Indian subcontinent was named paanch. The word punch may be a loanword 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. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

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.

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including calcium and protein, but also lactose and saturated fat.

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, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters. 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.

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 original drink in the Indian subcontinent was named paanch. The word punch may be a loanword 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. Some believe the word originates from the English puncheon, which was a volumetric description for certain sized barrels used to transport alcohol on ships.

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Roselle juice, known as bissap, wonjo, foléré, dabileni, tsobo, zobo, siiloo, soborodo or Sobolo in parts of Africa, 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, 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.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Marine angelfish are perciform fish of the family Pomacanthidae. They are found on shallow reefs in the tropical Atlantic, Indian, and mostly western Pacific Oceans. The family contains seven genera and about 86 species. They should not be confused with the freshwater angelfish, tropical cichlids of the Amazon Basin. With their bright colours and deep, laterally compressed bodies, marine angelfishes are some of the more conspicuous residents of the reef. They most closely resemble the butterflyfishes, a related family of similarly showy reef fish. Marine angelfish are distinguished from butterflyfish by the presence of strong preopercle spines in the former. This feature also explains the family name Pomacanthidae; from the Greek πομα, poma meaning "cover" and ακάνθα, akantha meaning "thorn".

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie . Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide. Hendl is the Austro-Bavarian word for chicken, most commonly in its roasted form (Brathendl). Another popular form is the fried Backhendl (French: poulet frit à la viennoise) version, a specialty of the Viennese cuisine. The Standard German term is Hähnchen ("cockerel"). In the new states of Germany it is often called Broiler. Hendls are traditionally served in Bavarian beer gardens or at festivals such as Oktoberfest, and are generally eaten with potato salad or a Breze, possibly accompanied by a Maß of beer. They are also widely available from mobile rotisserie trucks that park near well-frequented locations such as supermarkets or large parking lots.

A barracuda is a large, predatory, ray-finned fish known for its fearsome appearance and ferocious behaviour. The barracuda is a saltwater fish of the genus Sphyraena, the only genus in the family Sphyraenidae, which was named by Constantine Samuel Rafinesque in 1815. It is found in tropical and subtropical oceans worldwide ranging from the eastern border of the Atlantic Ocean to the Red Sea, on its western border the Caribbean Sea, and in tropical areas of the Pacific Ocean. Barracudas reside near the top of the water and near coral reefs and sea grasses. Barracudas are targeted by sport-fishing enthusiasts. The common name "barracuda" is derived from Spanish, with the original word being of possibly Cariban origin.

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.

Ceviche, cebiche, sebiche, or seviche[a] is a dish consisting of fish or shellfish marinated in citrus and seasonings, recognized by UNESCO as an expression of Peruvian traditional cuisine and Intangible Cultural Heritage of Humanity, although different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage. The fish is typically cured in lemon or sour lime juice, although sour orange was historically used. The dressing also includes some local variety of chili pepper or chili, replaced by mustard in some locations in Central America. The meat is usually marinated together with sliced or chopped onion and served with chopped cilantro. In Mexico, tomato and avocado are also usually included, and the addition of tomato sauce is common except in Chile, Panama and Peru. The ceviche accompaniments can also be different: in Ecuador, with plantain, canguil or chifles patacones, and in Colombia, Panama and Guatemala, with salty soda crackers. The northern varieties usually use cookies or toast as a garnish. In Mexico, it is served with corn tostadas or with crackers; in Panama an extra option is the spicy chombo chili pepper to taste, and in Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava or, very rarely, potatoes, and grains or seeds such as corn (boiled or roasted), legumes such as zarandaja, fried plantain (chifles), seaweed and lettuce; sometimes it can be accompanied by chilcano (broth made from fish heads).

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup.

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). In North America, a conch is often identified as a queen conch, indigenous to the waters of the Gulf of Mexico and Caribbean. Queen conches are valued for seafood and are also used as fish bait. In the United States, a rule has been proposed to list the queen conch's conservation status as threatened.

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax .[a] They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers on each arm. They first appeared during the Jurassic period, around 200 million years ago.

Stuffed crab, made with crab meat, spices and breadcrumbs and served in a crab shell

Curry is a dish with a sauce or gravy seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, although some curries do include curry leaves. Curry is prepared in the native cuisines of many Southeast Asian and East Asian countries.

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.

Doubles is a common street food originating in Trinidad and Tobago. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food. Doubles as a dish was created in Princes Town by Emamool "Mamoodeen" Deen and his wife Raheman Rasulan Deen in 1936. Deen used to sell curried chickpeas over single fried flatbread with chutneys. When his customers began requesting to double the bara in their orders the name “doubles” was coined.

Ceviche, grilled, pan-fried, stew, salad, fritters, Creole style, steamed

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 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 art of jerking originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Oil down is a salted meat and vegetable stew that is the national dish of Grenada. Oil down is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other vegetables stewed in coconut milk, herbs, and spices. The name refers to the fact that the oil from the coconut milk used in cooking is either absorbed by the ingredients or settles to the bottom of the cooking pot. All of the liquid is cooked down , hence the name oil down. The term "oil down" is also used for a traditional neighborhood party at which the stew is prepared and eaten. Traditionally, it is the men who cook the oil down at such parties. Oil down is also very popular in local restaurants.

Pelau is a traditional rice dish from the West Indies , rice, pigeon peas or cowpeas, coconut milk and sugar. Various vegetables and optional spices can be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander. The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew. An alternative preparation method is to sauté the meat, precook the rice, prepare the dish and bake it in the oven. Side dishes are optional; coleslaw is a typical one. Pelau shares its origins with pilaf, a rice dish from Central Asia, the Middle East, East Africa, South Asia, and Spain, with their original version of their dish, Paella. Pelau is a Creole dish. When the island was under Spanish colonial rule, their version of Paella was passed down to the slaves who transformed the dish. The caramelisation of the meat goes back to African preparation traditions. Over the course of time, the basic method of preparing pilaf, the caramelisation of meat and influences of the Trinidadian cuisine (especially with regards to available ingredients) mingled into today's pelau.

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat.

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, and water that are combined into a dough. 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.

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 is the culinary name for food that comes from any form of sea life, prominently including fish and shellfish. Shellfish include various species of molluscs . The harvesting, processing, and consuming of seafoods are ancient practices with archaeological evidence dating back well into the Paleolithic. Findings in a sea cave at Pinnacle Point in South Africa indicate Homo sapiens (modern humans) harvested marine life as early as 165,000 years ago, while the Neanderthals, an extinct human species contemporary with early Homo sapiens, appear to have been eating seafood at sites along the Mediterranean coast beginning around the same time. Isotopic analysis of the skeletal remains of Tianyuan man, a 40,000-year-old anatomically modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as shell middens, discarded fish bones, and cave paintings show that sea foods were important for survival and consumed in significant quantities. During this period, most people lived a hunter-gatherer lifestyle and were, of necessity, constantly on the move. However, early examples of permanent settlements (though not necessarily permanently occupied), such as those at Lepenski Vir, were almost always associated with fishing as a major source of food.

A spicy meat and vegetable soup with lime juice, made with a variety of meats, for example, pork, chicken feet, oxtail, sheep's tongue, pig's feet, conch, also refers to a head cheese by the same name

An aloo pie is a Caribbean fast food dish originating from and common in Trinidad and Tobago. An aloo pie is a pastry filled with seasoned mashed potatoes and then fried. It is therefore similar to samosas, but at 10-15 cm in length it is significantly larger, and it does not have a triangular basic shape, but rather resembles a calzone. The dough consists of flour, water, salt, baking powder and if necessary some saffron for the color. Seasonings and ingredients used in the mashed potatoes include salt, pepper, onion, cumin, and garlic, and occasionally green seasoning and long coriander. As a rule, the dumplings are cut open before serving and garnished with a curry based on chickpeas or green peas. It is seasoned with a chutney , chadon beni and a spicy pepper sauce. Aloo is Hindi and means potato. Trinidad was a British colony from 1797 to 1962, so English is spoken there. After the abolition of slavery in Trinidad, numerous Indians were recruited from 1845 as cheap labor for the plantations, who in turn introduced curries that were often vegetarian and sometimes contained potatoes. The pies are sold in snack bars, but also in bakeries and cafeterias in Trinidad. On the street, aloo pies are often sold by vendors who also sell doubles, since both dishes are fried and can therefore be made with the same appliance.

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 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 some 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.

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

Cou-cou, coo-coo , or fungie or fungi (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 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 "fungie stick", is 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.

Roti flatbread with a yellow spit pea filling

Doubles is a common street food originating in Trinidad and Tobago. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food. Doubles as a dish was created in Princes Town by Emamool "Mamoodeen" Deen and his wife Raheman Rasulan Deen in 1936. Deen used to sell curried chickpeas over single fried flatbread with chutneys. When his customers began requesting to double the bara in their orders the name “doubles” was coined.

Dumpling is a broad class of dishes that consist of pieces of cooked dough , often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling. Dumplings can be cooked in a variety of ways, including boiling, simmering, and steaming, and occasionally baking or frying; however, some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals.

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

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). 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.

Bananas, breadfruit, coconut, mango, oranges, pineapples

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. Potato salad is found in several countries in Europe. The German Kartoffelsalat, is one of the most famous that was spreading 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.

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

Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe, perhaps ancient Germania. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as souse. Historically, meat jellies were made of the head of an animal, less its organs, which would be simmered to produce a naturally gelatinous stock that would congeal as the dish cooled. Meat jellies made this way were commonly a peasant food and have been made since the Middle Ages. Earlier brawns heavily featured spices and herbs, but beginning in the eighteenth century, the amount of seasoning was reduced. Contemporary brawn now features minimal spicing, usually sage, and perhaps a little lemon juice. Head cheese recipes may also require additional gelatin, or more often need to be reduced to set properly. The English term "head cheese" is a calque derived from the Dutch word hoofdkaas, which literally translates to "head cheese". The term hoofdkaas can be divided into hoofd (head) originating from the animal heads commonly used to prepare the dish, and kaas (cheese) describing the texture, which resembles that of cheese.