Kittitian and Nevisian Cuisine

The cuisine of Saint Kitts and Nevis is hearty, home-style Caribbean cooking, blending African, British and island influences with the bounty of the sea. The national dish is stewed saltfish served with spicy plantains, coconut dumplings and seasoned breadfruit, a beloved and filling plate. Another cherished speciality is goat water, a rich, spicy stew of goat meat and vegetables, a festive favourite shared with neighbouring islands. Fresh seafood, conch, lobster and fish, ground provisions, rice and peas, and tropical fruit feature widely, all enlivened with island herbs and pepper, and best enjoyed at local eateries, markets and beach bars.

What you actually see

• Stewed saltfish - the national dish with dumplings and plantain.
• Goat water - the rich, spicy goat stew.
• The fresh seafood - the conch, lobster and fish.
• Breadfruit and provisions - the starchy island staples.

When to go

Year-round; local eateries, markets and beach bars serve the island classics and fresh seafood, away from the resort dining, and are the place to try the national stewed saltfish or a bowl of spicy goat water. Fresh lobster and conch are highlights, best enjoyed casually at a local spot or beach bar.

Honest expectations

The food of Saint Kitts and Nevis is hearty, home-style Caribbean cooking centred on saltfish, stews, seafood and provisions rather than a refined or varied restaurant cuisine, so its appeal is soulful island flavour rather than culinary sophistication, and much resort dining leans international, so local eateries are the place for authenticity. Enjoyed at a beach bar or local spot with fresh seafood or the national stewed saltfish, though, the twin islands' food is a satisfying and genuine taste of the Caribbean.

Nearby

Basseterre and Charlestown's markets and the beach bars are the places to eat.