As Told by Ali

I’ve been to a few Caribbean islands during my travels and one thing that has always surprised me is the food. Although, we’re different in so many aspects, we still have many similarities in the way we cook and the dishes we eat. When I came across this prompt, one dish instantly came to mind. However, I thought it would be a good opportunity to also highlight dishes from various islands in our region and also share my experiences with the few i’ve tried.

Something I’ve learnt in primary school is each island has it own national dish, an item that represents their cultural identity, history and traditions. At the time, it was simply another fact to remember, but as I’ve gotten older and travelled more, I’ve come to appreciate these dishes in a different way. They aren’t just names we memorised for school; they’re also a reflection of the people and places behind them. And when you’re travelling, what better way to experience a country than through its food?

Antigua & Barbuda

National Dish: Fungee & Pepperpot

Other notable dishes:

• Ducanna & Saltfish
• Goat Water
• A traditional Sunday morning breakfast

As a born Antiguan, I won’t lie, I haven’t always loved nor appreciated local food. I’ve only recall tasting fungee in my adult years and I’m very particular with how a meal is prepared. My earliest memory of pepperpot is through my grandmother’s cooking and since then I’ve never believed I’d enjoy it again. However, I’ve recently found a spot that I’m starting to enjoy.

People may also be hesitant to try this dish due to it’s appearance, but I promise you it often tastes better than it looks. Pepperpot is primarily a meat and vegetable stew made with various types of meat, eggplant, spinach, pumpkin, okra and has small flour dumplings. Fungee is made from cornmeal and okra and formed into a ball.

Barbados

National Dish: Cou Cou & Flying Fish

Cou Cou is also made from cornmeal and okra, similar to Antigua but seemingly served in a different way. I’ve never tried this dish, so it’s still on my bucket list for my next Bajan adventure. However, I’ve tried a Fish Cutter which is a popular sandwich, they also have a ham cutter which is next on my list.

Dominica

National Dish: Callaloo Soup

Grenada

National Dish: Oil Down

This was the dish which sparked this post. First of all, it’s nothing like the name suggests and also nothing I pictured enjoying as much as I did. I love how patriotic Grenadians are when it comes to showcasing their national dish. They would do anything to ensure you try it while on island; I recall our host calling individuals to find out if they had any on this particular day.

I visited for Carnival in 2025 and lucked out in grabbing one of the last plates at this restaurant outside the airport. Unfortunately, it included pork (they normally have a chicken version), and I’m not a huge fan but I did eat the other contents of the dish. Surprisingly, it was good. It was flavourful and nothing like I’ve had before. Key ingredients include breadfruit, coconut milk, callaloo, and salted meats (pigtail, saltfish etc).

Guyana

National Dish: Pepperpot

Not to be confused with Antiguan pepperpot, it’s two vastly different dishes. Guyana’s pepperpot is a meat-based dish and traditionally served at Christmas with Guyanese bread.

Jamaica

National Dish: Ackee & Saltfish

I’ve always wondered what Ackee tasted like, so I’m definitely open to trying this dish. I visited Jamaica earlier this year, but given it was a quick trip with not much visits to local restaurants I didn’t get the chance to. However, Jamaica is also known as the Jerk Capital and some would say unofficially, this is the national dish. We tried jerk chicken from Scotchies while in Ocho Rios, but I don’t think this was a good representation of what they have to offer. My food highlight from Jamaica, was Devon House Goat Patty and the cheese patty from Juici Patties, both we 10/10!

Montserrat

National Dish: Goat Water

I’ve tried this so long ago that I can’t actually recall my thoughts on it.

St. Lucia

National Dish: Green Fig & Saltfish

St. Kitts & Nevis

National Dish: Stewed Saltfish with Coconut Dumplings, served with spicy plantains and seasoned breadfruit.

St Vincent & the Grenadines

National Dish: Roasted Breadfruit & Jackfish

Trinidad & Tobago

National Dish: Crab & Callaloo

Despite knowing a few of these islands national dishes growing up, I’m only now learning that this is the national dish of Trinidad & Tobago. With all the back and forth between whether it’s ‘Curry Chicken’ or ‘Chicken Curry’, I’d swear it had something to do with that *lol*.

On another note, Trinidad & Tobago are known for a wide variety of dishes from Doubles, Pelau, Buss up Shot, Pholourie, Bake & Shark and so much more. Tbh I’m not sold on Doubles yet, but I had a pretty good Roti on my last trip and the Bake and Shark was worth the drive to Maracas Bay.

As you can see, many of the islands have similarities in their dishes, whether it’s the ingredients, the names or the way they are prepared. However, knowing a country’s national dish and actually eating it are two different things. I would say I’m a picky eater and someone who eats with their eyes first, so I definitely have some work to do when it comes to working my way through this list.

If you’ve travelled through the Caribbean, have you tried our local food? What’s been your favourite dish, and what are you still hoping to experience on your next trip?