Vincentian cuisine is rooted in the island’s fertile volcanic soil, abundant seafood, and African and Indigenous heritage. A beloved national dish is roasted breadfruit and fried jackfish, often served with golden fried plantains and spicy pickled vegetables known as “seasoning peppers.” Callaloo soup, made from leafy greens stewed with okra, coconut milk, and sometimes crab or salted meat, is both nourishing and flavorful. Bull foot soup and goat water (a rich goat stew) are traditional weekend staples, often served at local cookshops.
Fish broth, a light yet flavorful fish soup with ground provisions (yams, dasheen, cassava) and green bananas, is popular on Fridays. Street vendors serve up bakes (fried dough) stuffed with saltfish, cheese, or hot dogs, alongside roti filled with curried chicken, conch, or vegetables. Fresh tropical fruit is everywhere — mangoes, soursop, golden apples, guavas, and tamarind — and many are used to make refreshing juices or preserves. For dessert, try black cake soaked in rum, or coconut drops, spiced cookies made with shredded coconut and molasses. Locally brewed rum punches, sea moss drinks, and ginger beer are staples at any gathering.