Often cited as the national dish of Saint Vincent and the Grenadines, this filling combination of roasted breadfruit and fried jackfish is usually enjoyed as a filling lunch option. Traditionally, the whole breadfruit is roasted over an open fire until it is slightly charred from the outside, while its center remains soft and tender.

The fish is usually marinated in lemon juice before it is dusted in flour and fried until crispy. The dish is typically accompanied by a sauce that incorporates onions, tomatoes, garlic, thyme, or other vegetables and herbs.