Ackee: Introduced to Cayman from the neighbouring island of Jamaica. The edible parts, sometimes called vegetable brains, is the aril, which looks like a small brain, or scrambled eggs. It has a delicate flavor and is best paired with Saltfish. It is available in cans.

Breadfruit: They are large green fruits, usually about  10 inches round.  The breadfruit is not edible until cooked. They are very rich in starch, and before being eaten they are roasted, baked, fried, or boiled. When cooked the taste is described as potato-like, or similar to fresh baked bread. The breadfruit can also be used to make salad same as you would make potato salad, and when the breadfruit is ripe it can be used to make heavy cake.

Cassava: Manihot utilissima, also called manioc, mandioca, yucca or yuca, is a tropical vegetable with a long tuberous root at least 2 inches in diameter and from 8 to 10 inches long.  It is covered with a brown bark-like skin, and the flesh is white or yellow and hard. It can be cooked and eaten as a starchy vegetable. It is also grated and mixed with coconut milk and brown sugar to make heavy cakes. Cooked in various ways, cassava is used in a great variety of dishes. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purees, dumplings, soups, stews, gravies, etc.. Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. Tapioca and foufou are made from the starchy cassava root flour. cassava is traditionally made into "bammy," a small fried cassava cake inherited from the native Arawak Indians. The cassava root is grated, rinsed well, dried, salted, and pressed to form flat cakes about 4 inches in diameter and 1/2-inch thick. The cakes are lightly fried, then dipped in coconut milk and fried again. Bammies are usually served as a starchy side dish with breakfast, with fish dishes or alone as a snack.

Conch: A large Antillean marine mollusc of the gastropod class. It has a yellow shading to pink spiral shell. The flesh is usually tenderized by pounding, before the mollusc is cooked.  In the olden days this was done with a bottle or a rolling pin when a mallet was not available. It maybe eaten in the following ways by marinating it. boiling it and then it either eating it as is known as cracked conch with pepper sauce. Or with coconut milk and sea pie as stew conch.  Battered and fried as conch steak. Ground up to make fritters.

Escovitch: Food that is cooked in oil and vinegar or cooked and then pickled in an oil and vinegar marinade. 

Botla: A member of the banana family. Unlike the plantain the botla can be eaten raw when ripe.  When the botla is green it can be used to make porridge, cake, and made into dumplings.  It can also be added to rundown and fish tea.  To make the porridge the botla is grated then sugar and salt is mixed thoroughly and is then added to boiling coconut milk or water.  Stirring until thickened, then simmered for about ten minutes.  It is then poured into bowls and fresh cow milk is added.  To make the cake the green botla is also grated, salt and spices are added, the spices were nutmeg or cinnamon whichever were available, then a mixture of coconut milk, sugar and butter that has been boiled is added to the botla mixture and mixed thoroughly then poured into a cast iron pot and baked in the caboose. The dumplings were made by grating the green botla and then adding just enough flour sugar and salt to make it come together. Then shaped into about half inch disc. The dumplings are traditionally added to rundown.

Plantain: A member of the banana family. It cannot be eaten raw it has to be cooked.  It maybe cooked either green or ripe.  To cook the plantain the skin is removed; when it is green it is cut into thin slices and fried or roasted whole on an open fire on the caboose.  When the plantain is ripe it can be fried, baked, boiled, added to a rundown, or used as a filling to make sweet tart. 

Jerk: A style of cooking native to Jamaica in which meats, traditionally pork and goat but including chicken, fish, beef, sausage and tofu, are dry-rubbed with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning principally relies upon two items: allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic. Jerk chicken, pork, or fish is said to be at its best when barbecued over aromatic wood charcoal or briquettes. Pimento (allspice) wood or berries placed over coals give jerk its authentic flavor