Jerk chicken, peas and rice, and slaw from Hole in the Wall Restaurant.
Local cuisine in the Turks and Caicos has traditionally evolved around imported cereals and local, freshly-caught seafood. Several local restaurants offer authentic local cuisine, but as tourism has increased, these have been somewhat overshadowed by international cuisines. In the Grace Bay area, there are few truly authentic local restaurants, and you'll need to go to the Blue Hills or Five Cays areas.
Paired with fish or conch, peas and grits was the favoured side dish in the past, and was made from locally-grown pigeon peas and maize. As time progressed, trade with other countries increased and rice gradually replaced the maize. Today, peas n’ rice is by far the most common compliment to local seafood dishes.
Flavours from neighbouring countries such as the Bahamas, Jamaica, Haiti, and the Dominican Republic have made their way to the Turks and Caicos. This is reflected in some local supermarkets, where plantains, guava, salt fish, sugar cane, and sugar apples, typically imported from Haiti and the Dominican Republic, are now available.