Saint Vincent and the Grenadines

The Vincentian national dish tells you exactly where you are: roast breadfruit and fried jackfish, the breadfruit charred over coals then baked soft, the jackfish seasoned and fried, usually washed down with golden-apple juice. Breadfruit is woven into the island's identity — Captain Bligh delivered the first plants to Kingstown's Botanic Gardens in 1793, the voyage he made after the Bounty mutiny, and St Vincent now grows more than 25 varieties.

The cooking layers Callinago, Garifuna, African and British roots over 'provisions' like dasheen and sweet potato, with callaloo soup and saltfish and bakes for everyday meals. A local delicacy is tri-tri cakes, fritters of tiny translucent fish netted at river mouths. Out in the Grenadines the table turns to the sea — conch and reef fish cooked in yacht galleys and at beach fish-fries. Chase it with a spiced sea moss tonic or a Hairoun.