A dark spicy sweet bread typically made with raisins and fruits. It is commonly eaten with cheese. In Jamaica, they are especially popular during the Easter season.

Burnt rice or other food found at the bottom of the pot

A hard, chewy, dark brown candy made from sugar, coconuts and ginger.

A small aquatic snail often found attached to rocks in rivers. They are edible and sometimes used as an ingredient in soups

A hard, chewy, dark brown candy made from sugar, coconuts and ginger.

A hard, chewy, dark brown candy made from sugar, coconuts and ginger.

Epinephelus adscensionis, also known as Rock Hind is a species of fish in the group family. It is pale brown to dark brown in colour and covered with spots. It is valued as food.

Ziziphus Mauritania; A small round berry about 3/4 inches in diameter. The fruit is green and turns yellow as it ripens. Ripe fruit may occasionally develop a rust brown colour and a cracked texture. The unripe fruit is firm and slightly acidic, and grows softer and mushier when it ripens. The berries have a single hard seed.

Palm trees with edible hearts

Aramanth - an edible green leafy vegetable resembling spinach. It is typically prepared by steaming, often with saltfish

Canned mackerel in tomato sauce

The bitter tasting tea made from the leaves and vines of a variety of bitter melon plant (Momordica charantia). It is regarded for it's purported medicinal value - especially as a purgative.

The fruit of a small tree originally from South and Central America. The fruit are green when immature, and turn yellow/red to bright red when mature. The fruit has a tart, sweet flavour and is often eaten raw or used to make drinks.

Lychee - a sweet fruit native to China. It is similar in structure to the guinep. The outside is covered by a pink-red, roughly-textured rind that is inedible but easily removed. The inside consists of a layer of sweet, translucent white flesh, rich in vitamin C, with a texture somewhat similar to that of a grape.

Carambola; A fruit with a star shaped cross section. As it ripens it turns from green to yellow. The fruit has a tart taste and is a good source of vitamin C.

A sweet treat made from diced coconuts, sugar and spices. The mixture is boiled until thick enough to set and harden when cool, then spoonfuls are dropped onto banana leaves or other flat surfaces.

Chayote. Edible pear shaped green vegetable of the squash family. The vegetable bears on vines and comes in smooth skinned and prickly skinned varieties. It is typically eaten boiled or in soups.

The fruit of the cocoa plant. The fruit resembles a yellow or orange torpedo approximately a foot in length. Inside there are several seed covered by a soft pulp. The dried seeds are ground to make cocoa and are the raw material used to make chocolate.

A beverage made from the ground seeds of the cocoa plant. It is usually made hot, and heavily spiced with nutmeg, vanilla and cinnamon.

A sweet made from parched corn and sugar rolled into balls. Food colouring may be added.

A light sandwich shaped bread. It is typically filled with meat or cheese or a patty and consumed as a lunch or snack item.

Hot beverage made from cocoa powder.

A beverage made from the ground seeds of the cocoa plant. It is usually made hot, and heavily spiced with nutmeg, vanilla and cinnamon.

A sweet treat made from diced coconuts, sugar and spices. The mixture is boiled until thick enough to set and harden when cool, then spoonfuls are dropped onto banana leaves or other flat surfaces.

A sweet treat made from diced coconuts, sugar and spices. The mixture is boiled until thick enough to set and harden when cool, then spoonfuls are dropped onto banana leaves or other flat surfaces.

The soft flesh of a young coconut

The soft flesh of a young coconut

Liquid produced after squeezing and pressing grated coconut meat with water

The liquid inside a coconut

Fish dried and salted for preservation. The fish is usually the Atlantic or Pacific cod, however, pollock and haddock are sometimes used. Preparation typically involves an initial step of soaking in water overnight or boiling to remove the excess salt.