Top 4 Saint Vincentian Foods

St. Vincent Cocoa Company (SVCC) is based in Kingstown, Saint Vincent and the Grenadines.

The company focuses on producing high-quality cocoa beans. SVCC collaborates with local farmers to enhance cocoa cultivation and ensure sustainable farming practices.

They are part of the region's efforts to revive its cocoa industry and promote local agricultural development.Expand

Often cited as the national dish of Saint Vincent and the Grenadines, this filling combination of roasted breadfruit and fried jackfish is usually enjoyed as a filling lunch option. Traditionally, the whole breadfruit is roasted over an open fire until it is slightly charred from the outside, while its center remains soft and tender. The fish is usually marinated in lemon juice before it is dusted in flour and fried until crispy. The dish is typically accompanied by a sauce that incorporates onions, tomatoes, garlic, thyme, or other vegetables and herbs.Expand

Guinness bottle chicken stew is a traditional dish originating from St. Vincent and the Grenadines. The stew is usually made with a combination of chicken breast (cut into pieces), flour, Guinness Stout beer, chicken broth, onions, garlic, bell peppers, tomato paste, parsley, chili powder, salt, pepper, and oil. The chicken pieces are seasoned with salt and pepper and coated with flour, then fried in oil until golden brown. The onions and garlic are sautéed in oil and mixed with the Guinness. When the liquid has been reduced by half, the chicken is placed back into the pot with the stock, tomato paste, bell peppers, parsley, and chili powder. The stew is simmered for a bit more, and it's then traditionally served over rice.Expand

Blaff is a traditional Caribbean dish that’s especially popular in St. Vincent and The Grenadines. This fish dish can be made with many types of fish and seafood, but it’s most commonly made with a combination of cod or sea bass, onions, garlic, hot peppers, lime juice, chives, thyme, allspice, cloves, white wine, oil, parsley, and salt. The fish is marinated in a mixture of minced onions, lime juice, chopped hot peppers, and parsley. The marinade is then mixed with white wine, water, oil, thyme, allspice, cloves, and salt, and the fish is then dipped in the sauce. The dish is simmered for about twenty minutes over low heat, it’s garnished with parsley, and then served. The fish can be served in the brothy sauce or separately. It’s recommended to serve rice pilaf as an accompaniment to blaff.Expand

Ducana is a dessert dish that is popular on the Caribbean islands of Antigua, Montserrat and St. Vincent and the Grenadines. The dish is a type of dumpling made with coconut and sweet potatoes, often cooked in banana leaves. It is usually served with stewed or salted fish, and is a common staple food for many locals that enjoy the contrast of sweet and savory flavors. Some say that the sweet potato is best used in the preparation of ducana, as the islands are brimming with sweet potatoes that were cultivated by the Arawak Indians a long time ago. Ducana can also be consumed cold, or thinly sliced and lightly fried as a snack. A must-have for both the tourists and the locals, the dish is often made on Good Friday, when the islanders traditionally avoid meat.Expand