Welcome to the summary page for FabulousFusionFood's Vincentian and Grenadinian recipes, part of the Caribbean. This page provides links to all the Saint Vincent and the Grenadines recipes presented on this site, with 22 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Indian recipes added to this site.

Saint Vincent and the Grenadines is an island country in the eastern Caribbean. It is located in the southeast Windward Islands of the Lesser Antilles, which lie in the West Indies, at the southern end of the eastern border between the Caribbean Sea and the Atlantic Ocean. English is the official language, but Vincentian Creole is the common vernacular language. The capital and largest city is Kingstown, located on Saint Vincent island.

Vincentian and Grenadinian cuisine is a mix of native Carib (Kalinago), African, French and British influences that have affected the cuisine. Though, in the past century or so, international ethnic foods have arrived in larger numbers, but almost wholly on the island of St. Vincent. Today a fair number of ethnic restaurants can be found on St. Vincent including American, French, Italian, and Chinese restaurants. None of these outside influences have truly altered the local diet though; they have only been added as supplemental foods. Staples are breadfruit, plantains and rice often served to accompany fish-based dishes.

Saint Vincent and the Granadines sometimes known simply as Saint Vincent or SVG, is an island country in the eastern Caribbean. It is located in the southeast Windward Islands of the Lesser Antilles, which lie in the West Indies, at the southern end of the eastern border between the Caribbean Sea and the Atlantic Ocean. To the north lies Saint Lucia, to the east is Barbados, and Grenada lies to the south.

Spanning a land area of 369 km², most of its territory consists of the northernmost island of Saint Vincent, which includes the capital and largest city, Kingstown. To the south lie two-thirds of the northern part of the Grenadines, a chain of 32 smaller islands; the remaining southern third make up Grenada. Seven of the islands are inhabited, of which the largest and most populous are Bequia, Mustique, Canouan, and Union Island.

With an estimated population of around 110,872, Saint Vincent and the Grenadines has a population density of over 300 inhabitants/km2 (700 per sq mi). The majority of its people are descendants of enslaved Africans brought by France and the later Great Britain, which contested the islands during the 18th century. SVG remained a colony of the British Empire from 1783 until 1979, when it peacefully achieved independence; the country's culture, language, government, and legal system reflect the long legacy of British rule, and it is part of the Commonwealth of Nations and is a Commonwealth realm, with King Charles III as its official head of state.

Christopher Columbus, the first European to reach the island, named it after St. Vincent of Saragossa (San Vicente de Zaragoza) whose feast day was on the day Columbus first saw it (22 January 1498). The name of the Grenadines refers to the Spanish city of Granada, but to differentiate it from the island of the same name, the diminutive was used. Before the arrival of the Spaniards, the Kalinago natives who inhabited the island of St. Vincent called it Youloumain, in honour of Youlouca, the spirit of the rainbows, who they believed inhabited the island.

Vincentian and Grenadinian Cuisine:

The fertile volcanic soils of the country allow the growth of a variety of crops. The presence of the sea means that seafood is found in plenty. Thus, most of the food is sourced locally. Breadfruit is a staple of the diet and is found throughout the nation. Fried jack fish and roasted breadfruit together comprise the national dish of the nation. An annual Breadfruit Festival is also held which features multiple types of breadfruit preparations, music, and dancing. Arrowroot is also grown on the islands. The flour derived from arrowroot is used to prepare biscuits, cakes, jellies, bread, sauces, and other food items. The madongo dumpling is a baked or fried snack made with arrowroot flour, coconut, and nutmeg.

A wide variety of seafood, like octopus, lobster, squid, fishes, etc., are also eaten by the Islanders in the baked, fried, stewed, or grilled form. Buljol, a stew of salted fish, coconut oil, onions, tomatoes, and hot peppers is a popular local breakfast dish. Fruit and vegetables like potatoes, tomatoes, eggplant, ginger, cabbages, yams, carrots, plantains, bananas, etc., are also locally produced and consumed.