3 dishes people actually cook in Saint Vincent and the Grenadines: what they are, how long they take, and what you need to buy.
What can you cook from Saint Vincent and the Grenadines? 3 traditional Saint Vincent and the Grenadines dishes, from Roti (40 min, the quickest) to Callaloo (145 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Saint Vincent and the Grenadines on the map. Drag to spin the planet.
In Saint Vincent callaloo is a full meal, not a side: dasheen leaves and okra are cooked down with salt beef, ground provisions and dumplings until the pot thickens on its own.
Small whole jacks washed in lime, rubbed with green seasoning and pan-fried, served with fire-roasted breadfruit as Saint Vincent's national dish.
A soft flatbread of flour, water, salt and oil, rested, rolled thin and cooked on a hot griddle, used to wrap curried fillings.
Copper documents three dishes from Saint Vincent and the Grenadines: Callaloo, Fried jackfish and Roti. All-purpose flour and garlic each appear in more than one recipe. Not one needs an oven — they cook entirely on the hob. Between them they use 19 different ingredients.
The three recipes need 19 ingredients between them, of which 4 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Saint Vincent and the Grenadines entries. Every ingredient list on this page is complete, with quantities, and free to read.
Roti is the quickest at 40 minutes. Callaloo is the longest at 145 minutes, most of it unattended. The median is 105 minutes — a weekend dish rather than a weeknight one.
Roti is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Saint Vincent and the Grenadines is part of Caribbean.
Countries close to Saint Vincent and the Grenadines on the globe — and close on the plate.
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