Virgin Islands Cuisine

The cuisine of the US Virgin Islands, sometimes called Crucian on St Croix, is hearty Caribbean cooking, blending African, Danish colonial and island influences with the bounty of the sea. A traditional staple is fungi, a cornmeal-and-okra polenta similar to the region's cou-cou, classically served with boiled or stewed fresh fish. Beloved local favourites include pate, savoury deep-fried turnovers filled with spiced meat or fish, callaloo, conch in various forms, and fresh seafood, alongside johnnycakes, sweet treats and tropical fruit. The islands are also proud producers of fine rum, especially on St Croix, the perfect accompaniment to island fare.

What's there

• Fungi and fish - the cornmeal staple with fresh stewed fish.
• Pate - the savoury fried meat or fish turnovers.
• The conch and seafood - the local shellfish and fish dishes.
• The rum - the islands' fine rum, especially Cruzan.

When to go

Year-round; local eateries, markets and food trucks are the place to try authentic island dishes like fungi and fish and savoury pate, away from the resort and international dining, and fresh seafood is a highlight. The islands' rum, especially from St Croix's distilleries, is worth sampling, and local food fairs celebrate the traditional cuisine.

What to expect

The US Virgin Islands' authentic local food is hearty, home-style Caribbean cooking centred on fungi, fish, pate and seafood rather than a refined or varied cuisine, and much dining on these developed, pricey islands leans toward international and resort menus, so seeking out local eateries and food trucks is key to the real thing. Enjoyed at a local spot with fungi and fish or a savoury pate, and washed down with island rum, though, Virgin Islands food is a satisfying and authentic taste of the islands.

Nearby

The local eateries and food trucks across the three islands are the places to eat.