St Kitts And Nevis Food and Drink
St Kitts and Nevis has built an excellent reputation for cuisine in recent years. Chefs on the islands guard local recipes zealously, but as well as Creole and West Indian fare, they also specialise in Chinese, Western and Indian dishes.
Charlestown’s restaurants cater more for Nevisians than visitors and on both islands many of the most sophisticated restaurants are associated with hotels or resorts.
Fresh fruit is ubiquitous on both islands where colourful stalls can be found in markets and along beach promenades selling mangoes, papayas, bananas and much more. A wide range of imported drinks is available, not to mention a potent liquor known as CSR – a spirit made from sugar cane.
Local cooking is simple, spicy and makes use of the plentiful fresh fish, vegetables and fruit.
Goat waterstew: The national dish, goat, breadfruit, papaya and droppers (dumplings) in a tomato-based stock.
Rikkita beef: Beefsteak marinated in Champagne and hot peppers, then fried.
Roti: Thin pastry filled with curried potatoes, chickpeas and beef, chicken, goat, shrimp or vegetables.
Mango ginger chicken: Whole chicken jointed and marinated in mango, ginger coconut milk, oil and pepper.
Conkies: Like tamales, cornmeal mixed with grated sweet potato, pumpkin and coconut.
Pelau: Pice, pigeon peas and meat, similar to paella.
Peas & rice: The Caribbean staple, made here with celery and thyme.
Conch: Curried, soused or in salad.
Coconut rum bread pudding: Hearty pudding cake made with wheat bread, vanilla, cinnamon and raisins topped with coconut and a rum-butter sauce.
Belmont Estate, Brinley Gold: Local rums.
Carib, Stag, Skol: Beers are brewed on St Kitts.
Killer bee: Cocktail made with rum, honey, soda, passion fruit puree, orange juice and pepper.
Things to know:
In restaurants, leave 10-15%.