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About SVG A Taste of Vincy

A TASTE OF 'VINCY'

 

The Breadfruit

St_Vincent_national_dish_breadfruit_and_jack_fishFor many people, the breadfruit is seen as a symbol of St. Vincent, tied to the nation's culture and heritage. Its uniquely shaped leaf can be seen engraved into flower pots along the bayfront of Kingstown. The breadfruit itself forms part of the country’s national dish of roasted breadfruit and fried jack fish.

 

History of the BreadfruitBligh's Breadfruit

On January 23, 1793 Captain William Bligh anchored the HMS Providence off Kingstown and completed his ambition of bringing breadfruit plants here from Tahiti. His first attempt resulted in the infamous mutiny on the Bounty. After being adrift for 47 days in the Pacific, Captain Bligh returned and, it is said, one of the trees now growing in Kingstown’s Botanical Gardens is a descendant of one of his original breadfruit plants. Breadfruits were used as an economical source of food during slavery. Read about our Breadfruit Festival held annually in August.

Arrowroot

Arrowroot is a traditional Amerindian crop.  It is a starchy tuber that, when harvested, is washed, pulped, drained and dried to produce a powder that is used as a replacement for flour in bread making, as well as an ingredient in puddings, biscuits, cakes and sauces. Interstingly, it was said that arrowroot was also used to draw toxins from flesh wounds made by the poison arrows used by indigenous people.

St. Vincent is one of the few places in the world where this ancient and traditional crop is still cultivated for both domestic and overseas consumption. Visitors to the Owia area of St. Vincent's north east may see arrowroot crops growing on the lush green hillsides.

 

Vincy Cuisine & Specialties

The breadfruit is just one of a veritable cornucopia of ground provisions, vegetables, fruits and spices that are farmed and harvested here in St Vincent. Kingstown’s Friday and Saturday market is a great place to investigate and sample all the wonderful produce that we grow here.

Vincy CuisineLook out for yams, dasheen, eddoes, bananas, plantains, christophenes, sweet potatoes, tomatoes, lettuce, cabbages, carrots, sweet peppers, seasoning peppers, hot peppers and so much more. If you enjoy cooking, you will really love it!

And if your preference is simply for eating, then don’t worry, all nine of our islands have talented chefs, cooks and an assortment of eateries from roadside snackettes to fine dining restaurants.

Traditional chicken or meat dishes are usually accompanied by fresh local vegetables, ground provisions, rice and peas. Whilst chicken is very common and we prepare it in a variety of ways, you should also look out for specialties such as curried goat or lambi (queen conch).

Our fresh fish dishes include mahi mahi, tuna, bonito, kingfish, snapper, flying fish and occasionally marlin – it all depends on what is in season. In St. Vincent’s west coast village of Barrouallie, ‘black fish’ (pilot whale) is a local delicacy. Fresh lobster, squid and octopus are other very popular seafood dishes.

 

As for drinks, well don’t leave St. Vincent & the Grenadines without having sampled at least one bottle (maybe more) of Hairoun beer, or a glass (or two) of Sunset rum. Both are produced here in St. Vincent and both taste great!

Hairoun
HAIROUN Our Island, Our Beer

Did you know?

Hairoun, the name of our local beer, is the original Amerindian name for St. Vincent. It means Land of the Blessed.



Vincy Flavours

vincy-flavours-logoVncy Flavours is a culinary arts and mixology competition, hosted by the the St. Vincent and the Grenadines Hotel & Tourism Association (SVGHTA). Local food and beverages are showcased at this annual event.

arrow_grSee more on Vincy Flavours here...   

 

 

Local Recipes

Arrowroot Cakes
arrowroot_cakesIngredients: 2 eggs 8 oz. of sugar 1/4 cup of milk 1/2 cup of flour 4 oz. of margarine 1/2 tsp. of lime juice 1/2 tsp. of baking powder 1 lb. of arrowroot (starch)
Method: Cream together the butter and sugar. Add eggs, lime juice, flour, baking powder, arrowroot and the milk. Mix well. Finally drop by spoonfuls in a well greased muffin tins or on a sheet.

Callaloo Soup

Callaloo_Soup_and_PigtailIngredients: 2 bundles callaloo (approximately 12 ozs.) 12 ozs. Beef (seasoned) salted meat 12 cups water 1 lb. tannia 1 tsp. garlic (minced) ½ cup chopped onion 1 tbsp. salt ½ cup chive ½ tsp. all purpose seasoning ¼ tsp. pepper 2 potatoes (white or sweet) 2 cups coconut milk (see below) 1 tbsp. butter (optional)dumplings other vegetables may be used.
Method:If using salt meat, cut up and soak for ¾ to 1 hour. Boil with fresh meat for ½ hour. Cut up dasheen leaves and wash thoroughly, then add to beef. Bring to the boil. Add the other ingredients, adjust seasoning. Cook until everything is soft. Add dumplings 10 minutes before removing fire.
Coconut Milk Method- Soak dried grated coconut in hot water. Allow to stand until cool. Strain in fine sieve and squeeze out milk.

Doucana
IngredienVincy_Flavoursts: banana leaves 2 cups of sugar 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. nutmeg 1 cup of grated tannia 1-1/2 cups of grated coconut 4-1/2 cups of grated sweet potatoes
Directions: Put the tannias and the potatoes into a mixing bowl, add the sugar along with the other ingredients, mix well. Next fold about half cup mixture in the steamed banana leaves cut into squares. Finally, tie and steam the Doucana on a rack over boiling water in a large pot. Boil until its firm and cooked.

Doughboy
doughboy_revIngredients: 6 cups of flour 1-1/2 cups of water 1/2 cup of margarine 1/2 tsp. salt 1/2 cup of shortening 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2 cups of grated coconut 1 to 2 cups of brown sugar 1 tbsp. yeast (instant)
Method: Sift together the flour and salt. Now cut the fat right into the flour mixture. Add spices and yeast, followed by coconut and water. Now knead the mixture and leave to stand until almost twice its size. Bake at 300 to 350 F. for 1 to 2 hours.

Roast Breadfruit and Saltfish

roast_breadfruit_and_saltfishIngredients: 1 lg. Breadfruit 1/4 cup water 1 lb saltfish 1 onion 1 tomato 1/4 cup oil 1 small cucumber 1 tsp. butter
Method: Breadfruit: Roast Breadfruit. Slice when cooled.
Saltfish: Boil salt fish until it is not too salty. Clean and strip saltfish into small bits. Dice or chop onion and tomato. Slice cucumber. Add to saltfish along with a little seasoning. Put oil in a frying pan to hot. Add Saltfish along with other ingredients including butter and water and let simmer. Serve hot.   

Tri-Tri Cakes
tri_tri_cakeIngredients: 2lbs (900 grams) Tri-Tri, washed with a half of lime or Lemon and drained 1 1/2 ounces of chopped Garlic (fresh or one could use prepared garlic) 1 hot red pepper chopped finely (scotch bonnet) 1 1/2 tbsp. curry powder or how much to taste or omit the curry 2 tsp. salt 1 1/2 cups flour (375 grams)
Method: Place the washed and drained Tri-Tri in a large enough bowl, add all the other ingredients together and mix together thoroughly. The consistency should be like a thick batter. Heat vegetable oil in a frying pan ( or cast iron pot) very hot, drop small tablespoons of the batter mix into the oil, fry until slightly brown around the edges, turn and fry other side. When fried until medium brown, remove the cakes place on a paper towel lined platter and drain. Serve with favourite tipple or with roasted breadfruit and salad as a meal. This can also be made as a stew. 

Breadfruit Meringue Pie

Ingredients: 2 eggs 1 pie shell 1 cup of flour 2/3 cups of sugar 1 teaspoon of salt 1 teaspoon of salt 1/4 pound of raisins 1/4 pound of currants 2 teaspoons of vanilla 2 cups of coconut milk 1/2 teaspoon of nutmeg 1/2 teaspoon of baking powder 2 cups of grated breadfruit -(uncooked)
Directions:First you must mix together all of the ingredients until smooth. Pour into a 9 inch pie shell. Bake in a hot oven at 400 F. for 1 hour. For a softer filling use 3/4 cup flour. Now remove from the oven, top with meringue. Return to the oven for at least 10 minutes or until meringue is set.
Meringue: 2 egg whites 6 tbsp. granulated sugar
Directions:Beat the egg whites until it forms a peak. Add sugar and continue beating until stiff. Finally, cover the breadfruit filling with the meringue and put in the oven for 10 minutes.