Despite what you may hear, the Cayman Islands have more than banks and beaches. These Islands are a melting pot of culture and cuisine. They’re located northwest of Jamaica, southwest of Cuba, and east-northeast of Central America; with such a deliciously central location, they have a gorgeous medley of people, and the food that comes with ‘em!

It’s easy to get lost in the mixture of culture in the Caymans – it’s one of the world’s largest financial centres, and with so many different groups of people and their food, the authentic Cayman dishes are often pushed into the shadows. But, with a little digging, you can definitely find true Caymanian food.

Like in most of its surrounding countries, the Cayman diet is dependant on seafood. It’s what makes up the majority of dishes, as it is readily available and inexpensive. Tuna, mackerel, queenfish, red snapper, swordfish, eel, grouper, lobster, and mahi mahi are among the most common varieties of seafood; while chicken, salt beef, lamb, and pork are used sometimes – usually on special occasions. For traditional dishes, look to turtle and conch: soups, stews, steaks, fritters – you name it. In fact, green sea turtle is the national dish.

Meals typically consist of a “meat kind” (seafood, turtle, poultry, or red meat) and a “bread kind” (breadfruit (pictured above), rice and peas, rice and beans, squash, potato, or cassava). Caymanian dishes are very flavourful and heavily seasoned with coconut, hot peppers, garlic, onions, scallions, cilantro, cumin, oregano, culantro, salt, and pepper. Jamaica has had a very large influence, culinary-wise, on the Cayman Islands, so Jamaican jerk, curry, and other seasonings are used often.

Popular Caymanian dishes include: marinated conch, fish ‘n fritters, conch chowder, rundown (Caymanian stew), ackee and saltfish, rum cake, and heavy cake (a heavy, sweet pudding).

Source: Wanderlust and Lipstick