, pumpkin tarkari, channa and aloo, and
curry goat, Indian-origin dishes from Trinidad and Tobago Ingredients that are common in most islands' dishes are
rice,
plantains,
beans,
cassava,
cilantro,
bell peppers,
chickpeas,
tomatoes,
sweet potatoes,
coconut, and any of various meats that are locally available like beef, poultry, pork, goat or fish. A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito. Ingredients may include garlic, onions, Scotch bonnet peppers, celery, green onions, and herbs like cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme. This green seasoning is used for a variety of dishes like curries, stews and roasted meats. Traditional dishes are so important to regional culture that, for example, the local version of Caribbean goat stew has been chosen as the official national dish of
Montserrat and is also one of the signature dishes of
St. Kitts and Nevis. Another popular dish in the Anglophone Caribbean is called "cook-up", or
pelau.
Ackee and saltfish is another popular dish that is unique to Jamaica.
Callaloo is a dish containing leafy vegetables such as
spinach and sometimes
okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character. The variety of dessert dishes in the area also reflects the mixed origins of the recipes. In some areas,
black cake, a derivative of English Christmas pudding, may be served, especially on special occasions. ==By location==