Anguillian cuisine

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to have been selectively bred in Polynesia from the breadnut (Artocarpus camansi). Breadfruit was spread into Oceania via the Austronesian expansion and to further tropical areas during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century.

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

food

cod which has been preserved by drying after salting

Callaloo ( , ; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called . Cuisines, including the plant or dishes called , vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called and uses taro leaves (known by many local names such as 'dasheen bush', ' bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).

style of cooking native to Jamaica