The Country Food Similarity Index is a statistically-based attempt to quantify how similar the food in one country is relative to another. By comparing the weight of raw food ingredients used in each country, a score is assigned that reflects the degree of similarity between the respective countries. The methodology is exactly the same for each country studied.
The Most Similar Cuisines to Food in St. Vincent
The five countries with the most similar food to St. Vincent and the Grenadines are all tropical islands in the Caribbean that were once British colonies before becoming independent. A high percentage of their people were brought to these islands as slaves or indentured servants.
- St. Lucia and St. Vincent are located next to each other. They have similar food as well, due to their shared Caribbean geography, colonial history, African heritage, and access to similar local ingredients. Despite the difference in their national dishes, both countries often use the same ingredients — breadfruit, saltfish, root vegetables, and spices.
- Antigua & Barbuda is another group of islands in the Caribbean. Both islands use tropical fruits (plantains, breadfruit, mangoes), root vegetables (cassava, sweet potato, yam), and fresh seafood (snapper, conch, saltfish). Dishes like saltfish and ackee, dumplings, Johnny cakes, and callaloo soup appear with variations in both islands.
- Grenada and St. Vincent also have very similar food ingredients, again due to their Caribbean location, African heritage, and colonial past. Callaloo soup is popular in both nations. It features coconut milk, onions, garlic, and sometimes seafood. In addition, these nations love to eat chicken and fresh fish as well.
- Jamaica and St. Vincent have cuisines that are rooted in Caribbean traditions, but showcase distinct flavors and dishes that reflect the unique cultural influences of each island. Fried dumplings are a popular side in both food in Saint Vincent and Jamaica. These countries also tend to eat a lot of fruits and seafood.
- Trinidad & Tobago‘s cuisine also has many similarities to St. Vincent’s, especially in their use of tropical fruits and vegetables. Both countries embrace the rich flavors of coconut, banana, and various spices. While curry is more prominent in Trinidad (due to Indian influence), St. Vincent also has curried meats, chickpeas, and roti.
The Least Similar Cuisines to Food in St. Vincent
Relatively few countries have food that is far different from St. Vincent. Nevertheless, the five countries with the least similar food to the country are all landlocked. In stark contrast to St. Vincent, these countries tend to have a much drier climate as well.
- Niger is located in the Sahel region of Africa. It has an extremely dry climate, in contrast to St. Vincent. Its two most common staple foods are millet and sorghum, two grains that are rarely consumed in St. Vincent. Some traditional dishes in Niger include tuwo, a porridge made from millet or sorghum, and dambunama, a dish made from millet, vegetables, and meat.
- Chad is another country in the Sahel region. Sorghum and millet are the two most commonly consumed grains there. These crops are well adapted to the Sahel’s harsh climate. Beef is the most popular meat, but lamb meat is also often eaten there. Peanuts and sesame seeds are also commonly parts of their cuisine.
- South Sudan is a landlocked country in Africa. Cassava accounts for the largest part of the country’s diet, however South Sudanese eat their share of sorghum as well. Beef is the most commonly consumed meat in the South Sudan, while saltwater fish and chicken are more popular in St. Vincent.
- Turkmenistan is a predominately Muslim, Central Asian country that was once part of the Soviet Union. Wheat, potatoes, and lamb are key ingredients in Turkmen cuisine. The country’s culinary traditions reflect the rich nomadic heritage of the Turkmen people.
- Tajikistan is an extremely mountainous country in Central Asia. Tajik cuisine features stews, dumplings, and bread, and the extensive use of lamb and beef, in stark contrast to St. Vincent. The Tajik people incorporate spices such as cumin, coriander, dill, and parsley, which are not as common in St. Vincent.
Full Food Similarity Ranking of Countries and Territories
St. Vincent’s Most Common Food Ingredients
Protein: Chicken, Saltwater Fish
Fruit: Banana, Mango
Vegetable: Chili Pepper, Carrot
Starch: Wheat, Corn
Primarily based on 2020 data from the Food and Agriculture Organization of the U.N.