The cuisine of the Turks and Caicos Islands is a blend of African, European, and Caribbean influences. Some of the local specialties include conch fritters, jerk chicken, and saltfish.
Conch Fritters: Conch is a popular seafood in the Turks and Caicos Islands, and conch fritters are a must-try dish for visitors to the islands. To make conch fritters, mix together diced conch, flour, baking powder, eggs, milk, and spices, then fry in hot oil until golden brown.
Jerk Chicken: Jerk chicken is a staple in Caribbean cuisine, and the version from the Turks and Caicos Islands is particularly delicious. To make jerk chicken, marinate chicken in a spicy mixture of allspice, scotch bonnet peppers, ginger, garlic, and other spices, then grill until cooked through.
Peas and Rice: Peas and rice is a traditional side dish in the Turks and Caicos Islands, and is often served alongside seafood dishes. To make peas and rice, cook red beans or pigeon peas with rice, coconut milk, and spices until the rice is fluffy and tender.
Johnny Cake: Johnny cake is a simple yet delicious bread that is a popular snack in the Turks and Caicos Islands. To make Johnny cake, mix together flour, sugar, baking powder, salt, and water, then knead and bake until golden brown.
Bammy: Bammy is a traditional flatbread made from cassava that is popular in the Caribbean, including the Turks and Caicos Islands. To make bammy, grate cassava and mix with water and salt, then shape into patties and fry until crispy.