Cuisine of the Turks and Caicos Islands

A plate of conch fritters. While a local dish many associate with the Turks and Caicos Islands, conch fritters weren't on the local menu until recent times. Photo by Da Conch Shack, Blue Hills, Providenciales.
Historically, cuisine in the Turks and Caicos Islands was heavily centered on seafood and imported grains and cereals.

Many modern dishes, such as Conch Salad, are actually recent culinary inventions that did not exist 50 years ago.

Other Native Dishes

Some local plants, such as the prickly pear bush are consumed. Other dishes contain locally grown okra.

Island Specalities

A bowl of conch salad which is normally prepared with raw conch. Like conch fritters, conch salad was a rather recent culinary development. Photo by Da Conch Shack, Blue Hills, Providenciales.
South Caicos is and continues to be the fishing capital of the Turks and Caicos, with a wide range of locally caught fish available in island restaurants.

The Jamaican Connection and Jerk Dishes

Jerk Chicken, a popular dish, was brought in by Jamaican immigrants. This has fused with local dishes such as peas and rice.

The Bahamian Connection and Conch Dishes

Because the Turks and Caicos are geographically part of the Bahamas, and there has been a long history of migration between the islands, Bahamian cuisine has played a large role in the development of the local dishes.

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