The cuisine of Saint-Kitts-and-Nevis - North America

The foods of Saint-Kitts-and-Nevis

The cuisine of St Kitts and Nevis is typically West Indian in flavor, with many of the ingredients grown locally on the islands.
The main meat used in cooking is goat, coming from the African tradition. Since St Kitts and Nevis are islands in the bountiful Caribbean Sea, it is no wonder that seafood is also used heavily.
The most famed dish in the country is goat water stew, which contains goat meat, breadfruit (a football sized, prickly green fruit), green papaya (a fleshy, tropical fruit), and droppers (a doughy dumpling), in a tomato-based stew.
Another local stew type dish is pelau (also known as simply cook-up), which uses chicken, pig tail, saltfish (salted and dried cod), and vegetables, served with rice and pigeon peas (a local green pea).

Saint-Kitts-and-Nevis - See the recipes

Appetizer recipes

Codfish acras The palm tree

Main recipes

Caribbean salmon fillets en papillotte Chicken pot au feu with carrots potatoes and leeks Cod with vegetables and aioli sauce Fish and chips Goat water stew

Side dishes recipes

Corn in coconut milk

Dessert recipes

Banana cakes with rum sauce Bavarois maracudja Lady fingers in pyjamas Sorbet doudou maracudja

Goat water stew

Cooking in Saint-Kitts-and-Nevis