Andi Oliver and Matt Tebbutt journey through the islands of Barbados, Saint Lucia and Dominica to unearth the secrets of Caribbean food. In Barbados, they learn about rum production at Mount Gay, before finding out why hunting and eating lionfish could be good for the local ecosystem. In Saint Lucia the pair discover red bananas at a local market and head to Hotel Chocolat's Rabot Estate to find out why chocolate's flavour depends on where it is grown. They take a ferry to Dominica and discover a bread made by the Kalinago people with only the cassava root. Then, the duo meet a passion fruit farmer and discover why the fruit has such an evocative name.