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Saint Vincent and the Grenadines Foodways

National

⚠ THE LAST ISLAND THE EUROPEANS TOOK, AND THE PLACE THE GARIFUNA COME FROM. Saint Vincent’s Kalinago held out against European settlement longer than almost anywhere in the Caribbean, and the island’s history is inseparable from the GARIFUNA — the Black Carib — and their deportation in 1797. Modern Vincentian food: ROASTED BREADFRUIT AND FRIED JACKFISH, the national dish; ARROWROOT, of which Saint Vincent was the world’s principal producer; cassava and cassava bread; bananas, which were the export economy; provisions; and the fishing of the Grenadines. ⚠ SIX PARISHES PLUS THE GRENADINES — Bequia, Mustique, Canouan, Union Island, Mayreau and the rest — which are a separate maritime world.

Atlas — where and when

Where in the world

Communities and languages

  • Vincentians community documented

Languages: English, Vincentian Creole English

Related foodways

This foodway relates to

Recorded as relating to this foodway

  • related to Carriacou and Petite Martinique documented

    ⚠ Carriacou and Petite Martinique are Grenadines and are closer to Saint Vincent’s islands than to mainland Grenada.

  • related to Oil Down documented

    Oil down is a shared Windward practice with national forms; Grenada’s is the national dish.

Regional cuisines

Recipes

No recipes are filed under this cuisine yet.