The cuisine of Turks and Caicos Islands is influenced by various cultures and traditions, such as the native Taíno, African, Jamaican, Hispaniolan, Bahamian, and British.
Seafood is a major component of the local diet, especially conch, which can be prepared in different ways, such as conch fritters, conch salad, conch chowder, and cracked conch12. Other seafood dishes include boiled fish and grits, lobster, grouper, and snapper.
Some of the local crops and fruits that are used in the cuisine are okra, peas, pigeon peas, peppers, beans, papaya, plantains, maize, sea grapes, tamarinds, and sugar apples.
Johnny cake, a pan-baked cornbread, is a common accompaniment to many meals.
Some of the popular drinks on the islands are rum punch, ginger beer, and Turks Head beer.