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Food, eating habits and cusine of Saint Vincent and the Grenadines




Saint Vincent and the Grenadines is home to unsullied and sumptuous cuisines. The Caribbean Waters provide for seafood abundance while Forest Mountains tender edible vegetation. All these make it an attractive sanctuary of gastronomic delicacies for locals and visitors, alike.

Sea foods are guaranteed fresh from the net sold by fishermen to household and restaurant establishments just along villages. Prominent seafood cuisines are callalou soup, spicy crabs and lobsters, and seafood souse. Lavish dishes from spanking new marine captives are gastric prides as well like jackfish, kingfish, lambi, and red snapper. These comprise main dish servings perfect along with priced national beverages such as sea moss drinks, exotic fruit juices, hairoun beer, and sunset rum.

Land produce are absolutely fresh-picked from the humid vegetation across the country. Indigenous yields include cassava, dasheens, eddoes, sweet potatoes, tannies, and yams. Native fruits consist of bananas, breadfruits, coconuts, guavas, mangoes, passion fruits, pineapples, and plumrose. These savour everyday gastric delights in a typical Carib home with healthy organic food sources just available around the household.

Vincentian diet is characterized by simple yet delicious meal servings from breakfast to dinner. Breakfast plate is commonly graced with fried salted fish plus spices alongside. Lunch simply goes usually with a light diet of fruits. Dinner comes as the main meal attraction in which the family can share the pilau dish served in delectable mix of rice, pigeon peas, and meat. Indeed, one can make a feast out of any ordinary day with these palatable set of meals.

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